Rotisserie-Style Chicken in The Crockpot:
3-4 pound chicken
olive oil cooking spray
lawry's seasoned salt
one chopped onion
minced garlic, to taste (I use about a tablespoon)

Wad up balls of foil the size of golf balls and place in the bottom of the crockpot. Spray outside of chicken with olive oil spray, then season lightly with seasoned salt. (This is what makes it turn the pretty brown color! If you don't want to use this I think you could sub other seasonings.) Place chopped onion and garlic inside the chicken. Place chicken in crockpot on top of foil balls (this keeps the chicken out of the water that accumulates as it cooks) and cook on low for eight hours.

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I posted this in the thread talking about the nutritional value of the rotisserie chicken you pick up at grocery stores, then realized I should probably post it here in the recipe section.

This is great-- we like it just as well as the store-bought version. Leftovers make great soup, chicken salad, etc.

I think you are a genius, Amy!!! Thanks.

LOL! I got this recipe a long time ago from someone else on another forum, so I really can't take much credit. I'm just passing it on.

you do not get any of the foil on the chicken or taste the foil? sue

how many carbs for this chicken? sue

I'm not Amy, but would think there aren't ANY carbs except for the onion, which would be rather negligible, wouldn't it?

amy i don't have a crock pot. how long do cook it in the oven? glen

Glen, when I do a baked chicken I cook it in the oven for about 1 1/4 to 1 1/2 depending on the size. I also used everything that Amy said, except I add 1 can of chicken broth and use the aluminum foil to cover the chicken until the last 15 minutes and then you take it off and return chicken to the oven.

thanks kjsjacques glen

I tried this 2 weeks ago and it was good. The only thing I would change would be the aluminum. The chicken needs to be in its juices in order to remain juicy. Mine turned out a little dry and that's pretty amazing for a crockpot.

FYI

Kel

I read this recipe somewhere else and they said to put the chicken into the crockpot breast side down..this keeps the white meat moister.

While not using the foil and placing the chicken breast side down do make it moister, it also means there is more fat in it! A lot of what runs off is the fat that's located under the skin. If you let the chicken cook in the juice, or to absorb the fat into the breast meat, you're doing what the grocery store is doing to ensure a moist tasty chicken! Not that it isn't good - it's just no longer lower fat. To keep it from drying out, you might need to not let it cook so long in the crock pot.

Or make smaller foil balls, so that it gets just a little bit of the juice.


As for calories/ carbs, I don't know. I think it will depend on the weight of the chicken, serving sizes, etc.

do you add any water to the crock pot.

well i am trying this recipe tonight . it will be done tommorrow morning to be able get it ready for work later in the afternoon. sue