Crock pot rotisserie chicken<\/p>\n
-1 whole chicken, skinned (4-5 pounds)
\n–2 tsp kosher salt (if you’d like it as salty as the ones in the store, add another 1 tsp.)
\n–1 tsp paprika
\n–1 tsp onion powder
\n–1\/2 tsp dried thyme
\n–1 tsp Italian seasoning
\n–1\/2 tsp cayenne pepper
\n–1\/2 tsp black pepper
\n–pinch of chili pepper (probably not necessary)<\/p>\n
–4 whole garlic cloves (optional)
\n–1 yellow onion, quartered (optional)<\/p>\n
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.<\/p>\n
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.<\/p>\n
Do not add water.<\/p>\n
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crock pot rotisserie chicken -1 whole chicken, skinned (4-5 pounds) –2 tsp kosher salt (if you’d like it as salty as the ones in the store, add another 1 tsp.) –1 tsp paprika –1 tsp onion powder –1\/2 tsp dried … Continue reading