{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
- Make 4 foil balls and place in the bottom of the crock-pot.
- Starting with the backside of the chicken, sprinkle 1/2 of seasonings onto the skin.
- Place chicken in the crock-pot, backside down.
- Sprinkle remaining seasonings onto the chicken's front side.
- Place pats of butter on chicken's front side.
- Cook in a crock-pot on low for 6-8 hours.
- Turn to high for 1 hour before service if you want the skin a bit crispier.
- Serve.
No comments:
Post a Comment