Sunday, January 25, 2009

Crockpot Rotisserie Chicken

I have been making my roasted chicken this way for years. The chicken comes out moist, the skin comes out crispy - what's not to love?

Crockpot Rotisserie Chicken

1 whole chicken, cleaned and patted dry with paper towels
Lawry's Seasoning Salt
Aluminum foil

Roll pieces of foil into balls and then place in the bottom of the crockpot. Liberally cover chicken with seasoning salt, and put in the crockpot on top of the foil, breast side up. Cover and cook on high for 4-5 hours or til done.

Cooking on high ensures a nice crispy crust. Do not cook on low.

Remove chicken CAREFULLY from crockpot at the end of cook time, and allow to rest 5-10 minutes before carving.

I do not have the nutritional info on this.

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