Can I get an Amen for a short week? I love having Mondays off because the week seems to go by so much faster. Its glorious that tomorrow is Thursday and the weekend is right around the corner!
But, to go along with my “back to normal” diet after vacation, I made a yummy “rotisserie” chicken in the crock pot for dinner tonight. Ummm, hello easiest dinner ever! And, since there were just two of us eating, there were a ton of leftovers so I see some yummy chicken salad in my future.
I tried to pull the chicken out of the crock pot to get you a full bird view, but as soon as I grabbed it the entire thing fell into two pieces. The meat was so incredibly tender it was just falling off the bone. That does me no good for getting you a good picture of the whole cooked chicken but it makes cutting it up that much easier!
Unfortunately, the crock pot doesn’t exactly do wonders for crispy skin and lets be honest, that’s the best part. To get a crispier skin without over cooking the chicken, I placed the cut up chicken pieces in the oven on Warm while I was preparing the rest of dinner, probably for 10-15 minutes. The skin was was no longer soggy and was nice and crisp.
I added more cayenne than the original recipe because, as you all know, I love a little extra spice. If you’re really sensitive to heat you may want to omit it but Tyler and I thought it just gave a tiny bit of heat.
Crock Pot Rotisserie Chicken
Adapted from Busy Mommy
- 1 whole chicken (mine was 5 lbs)
- 2 tbs paprika
- 1 1/2 tsp cayenne pepper
- 1 tbs onion powder
- 2 tbs garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Remove chicken from wrapper and remove everything from the cavity. Rinse with water and place in a lined crock pot. If you don’t have liners, spray liberally with nonstick cooking spray.
Combine seasonings in a small bowl and stir to combine. I like to do this with my fingers.
Apply seasoning to the chicken adding some inside the cavity and even adding some under the skin if you’d like.
Cook on high 4-5 hours or on low for 8 hours or until the button pops out.
*Be careful of the bones as some of them are quite small and can splinter easily.
I’ve always been turned off at the thought of cooking a whole chicken because it seemed like it would take hours upon hours to cook. With this short cut, I will definitely be adding this to the weeknight dinner rotation.
Now, I’m off to watch some TV and look through the Pampered Chef catalog for my party next week. As I’m sure is expected, I can do some serious damage at these parties. I just love new gadgets!