Fake Rotisserie Chicken
This is so easy to prepare - and it tastes so good!
- Ready In:
- 8hrs 10mins
- 3 - 3 1⁄2 lbs chicken
- 1 small onion (optional)
- 1 small lemon (optional)
- rosemary or your favorite herbs
- soy sauce, if desired
- Spray large crockpot with non-stick spray.
- Form six pieces of aluminum foil into balls the size of a golf-ball and place in the pot.
- Rinse the chicken thoroughly inside and out.
- Rub your favorite seasonings both inside and out.
- (I usually include a little soy for color.) Poke holes in the lemon and insert it in the cavity.
- Insert the onion in the cavity.
- Place the chicken on top of the foil.
- Add nothing else.
- Cover and cook on low for 8 hours.
MY PRIVATE NOTES
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I placed the chicken on a trivet in the crockpot. I put string around the bird and that made it east to remove. Excellent dish. I had a chicken dinner for two the first night and a shredded chicken sandwich for dinner the following night. I have sage growing in my yard so I stuffed the bird with handfulls of sage. Great flavour. Thanks CCLady
This is the best method for cooking any roast chicken or even roast beef. I have now purchased small stainless steel cups (I think you sometimes see them at restaurants and they might serve ketchup or some condiment in it), and put them upside down and put the chicken on top. I'm keeping my eye out for an ovalI've made this with the seasonings in the recipe which is excellent, as well as my own seasonings. I also tend to season it ahead of time and throw it in the freezer, then it's ready to go any day of the week. I put in it the slow cooker frozen and turn it on low and it's perfectly cooked by the time we get home 8-10hrs later. I find if it isn't frozen, it cooks too quickly and even though it's not cooking in it's juices, it still falls apart very easily.
This is very easy to prepare and the tasted exactly what you would want from a rotisserie chicken. You definately need some soy sauce or bbbq sauce, because the skin does not brown. I added 1/2 a lemon and a large shallot to the cavity. I sprinkled it sparingly with lemon pepper and soy sauce....but next time, I would use a heaver hand with the seasonings (something with brown sugar, paprika, chili powder, etc. in it) I had to add more tin foil balls as I have a large crockpot and the chicken would fall down in between the balls. I also tied the legs together with some cord. Next time, I am sure that 2 birds could fit in the pot, so I will try that (knowing that it would change my cooking time). The only downfall of this recipe, is that I can't use the bones to make soup stock ... I am thinking everything was leached out during the cooking process. I was suprised, considering how the meat literally fell off the bone, that the meat was moist and delicious. I am really going to enjoy my chicken sandwich for lunch today!!! Excellent posting, CCLady!!
YUMMY! I used a 3 1/2 lb chicken and the pasta seasoning blend from Trader Joe's. I only had half a day to cook it so I set my crock pot to the 4 hr setting and the chicken came out nice and juicy. A quick tip - if you remove the skin from the chicken (being careful not to tear it), leaving the skin only attached at the breast bone; then drape the rest of the skin over the chicken, it will stay moist and retain more flavor. Thanks for the recipe...and no salt to boot!