CROCK POT ROTISSERIE CHICKEN
•Ever made a rotisserie chicken? Ya, me either. I don’t have a rotisserie, but I do have a crock pot!! I originally was inspire by a recipe I saw on Pinterest, but didn’t want it cooking in the juices all day……enter the foil balls, they aren’t just for foil ball tag, you know the game in socks on old school linoleum floors, anyone? This chicken is juicy and flavorful. I must be honest, I missed the crispy skin of an oven roasted chicken, but this is a different way to cook a whole chicken to have for dinner or save for lunches all week.
Use the chicken in chipotle ranch chicken taco salad, BBQ chicken stuffed sweet potatoes or add to any pasta or salad.
Make 4 or 5 balls of foil, enough to cover the bottom of your slow cooker. Smush them down a bit to flatten so the chicken doesn’t touch the lid when placed on top. Spray the foil and sides well with cooking spray.
Remove the giblets and neck from the chicken, discard. Rinse the chicken under cold water and pat dry with a paper towel. Bend the wings under so they don’t flop around and stick to the sides (makes for a prettier presentation too). Place on a plate and set aside.
In a small bowl add the regular paprika
the smoked paprika
kosher salt
pepper
cayenne
and lemon zest.
Stir all together.
Using a microplane or grater, grate the garlic
and onion (I used a coarser grater) this will make you tear up a bit 
The onion juice should make this into a thick paste, if not add a little water or lemon juice.
Rub the paste all over the outside, inside and carefully under the skin.
Place chicken, breast side up, on top of the foil balls. Put on lid and cook on high for 5 hours. Insert a thermometer between the leg and breast, finished chicken is 165° juice will run clear and no longer be pink inside. If it’s to temp, remove and place on cutting board to rest for 10 min. If not done yet, put lid back on and cook longer, my chicken took 5 1/2 hours.
After the chicken has rested on cutting board for 10 min, slice and serve♥Enjoy
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Feb 01, 2013 @ 07:00:22
This chicken looks awesome! I love that you make it in the crock-pot too, it’s perfect for when you need a ton of shredded chicken!
Feb 02, 2013 @ 08:27:29
Thank you!!! This chicken is so flavorful, and juicy. Perfect for meals all week long:)
Feb 01, 2013 @ 09:11:40
This chicken looks amazing! I want some!
BBQ CHICKEN STUFFED SWEET POTATOES - SmittenFoodie.com
Feb 02, 2013 @ 09:09:38
[...] potatoes-round ones work the best 3 boneless, skinless chicken breasts (I used frozen) or use rotisserie chicken, shredded 1/2 red onion-sliced (will used other half below) 2 cloves garlic-roughly chopped 1 [...]
CHIPOTLE RANCH CHICKEN TACO SALAD - SmittenFoodie.com
Feb 02, 2013 @ 09:14:58
[...] chips-cut mine into strips this time (directions exactly the same) 2 large chicken breasts or rotisserie chicken breasts, cut into cubes 2 limes-1 juiced for marinade -1 cut into wedges to squeeze on top of [...]
Feb 03, 2013 @ 08:52:42
This is wickedly delicious. I must try this soon. Thanks for sharing on Foodie Friends Friday.
Your co host from Nosh My Way.
Feb 03, 2013 @ 11:07:24
Thank you Marlene!!
Apr 13, 2013 @ 21:15:52
Sounds great and I can’t wait to try it! Just a tip since you mentioned you missed the crispiness – I have been looking at rotisserie recipes all night and someone else posted somewhere that turning the oven up to 500 degrees and letting the crockpot chicken roast in there for just 10 minutes will give you the crispiness. Thought I would pass that tip along!
Apr 14, 2013 @ 20:10:42
Thanks for the info Leah! now I know i will try it.