CROCKPOT ROTISSERIE CHICKEN RECIPES RECIPES

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• In small bowl, stir together brown sugar, chili powder and salt.
• Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
• Place chicken, breast-side up, in slow cooker.
• Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

Steps:

• Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
• In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
• Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
• Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
• Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
• You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.
• Optional: Brown the Chicken and Vegetables under the Broiler
• Optional: Make gravy with the juices from the slow cooker.