Wednesday, October 23, 2013

Roasted Chicken in the Crock-pot

This was really supposed to be more of a rotisserie style chicken, but the skin didn't get as crispy as a regular rotisserie chicken.  It was delicious and much less hot/stressful than making it in an oven.  In fact, this would be a perfect idea for a small family's Thanksgiving bird!

{Roasted chicken with roasted potatoes}

{Foil balls to keep the chicken off the bottom}

{Rinsed and dried chicken}

{Spiced backside}

{Spiced front-side}

{Add butter and cook!}

{Roasted chicken}

Roasted Chicken in the Crock-pot

Serves 4

1-5 pound whole chicken, rinsed and patted dry
1/2 teaspoon garlic powder, divided
1/2 teaspoon onion powder, divided
1/4 teaspoon paprika, divided
1 1/2 teaspoon chicken seasoning, divided
3 tablespoons butter, cut into 6 pieces
  1. Make 4 foil balls and place in the bottom of the crock-pot.
  2. Starting with the backside of the chicken, sprinkle 1/2 of seasonings onto the skin.
  3. Place chicken in the crock-pot, backside down.
  4. Sprinkle remaining seasonings onto the chicken's front side.
  5. Place pats of butter on chicken's front side.
  6. Cook in a crock-pot on low for 6-8 hours.
  7. Turn to high for 1 hour before service if you want the skin a bit crispier.
  8. Serve.
Speaking of Thanksgiving--has anyone thought that far ahead yet?  No?  Me neither!

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