Crock Pot “Rotisserie” Chicken
November 1, 2007
This recipe is all over the Internet, and supposedly using the aluminum foils add a rotisserie flavor to the dish. I didn’t find that to be the case, though the balls of foil keep the chicken off the bottom of the crock so it doesn’t stew in its own juices.
1 whole chicken, cleaned
paprika, garlic powder, pepper (or whatever spices you like)
cooking spray or liner
aluminum foil
Spray inside of crock pot, or use a crock pot liner. Make three balls of foil and place them in the bottom of the crock, with the chicken breast-side down on top of them. Sprinkle with spices. Cook on HIGH for 4 hours or until tender.
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Filed under: Crock pot,Not our taste,Poultry
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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