Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Foster      

Recipe Categories:

    Slow Cooker Rotisserie Chicken


    Source of Recipe


    Unknown

    List of Ingredients




    1 whole chicken (4-5 lbs.), rinsed and patted dry
    2 Tablespoons extra virgin olive oil
    1 teaspoon dried thyme
    1 teaspoon garlic powder
    1 teaspoon sea salt
    1 teaspoon paprika
    1 teaspoon ground black pepper
    1/2 teaspoon cayenne pepper (optional)

    Recipe



    Make about 6 balls of aluminum foil and line the bottom of your slow cooker with them (you don't have to crunch the balls up too tight). You can also substitute chopped vegetables such as onion, carrots and celery if you don't want to use aluminum foil, or get one of these handy slow-cooker roasting racks that helps keep items elevated while cooking.

    Combine the thyme, garlic powder, paprika, salt and pepper in a small bowl. Rub the oil all over the chicken, then and rub the seasoning over, making sure the chicken is evenly coated.

    Place chicken in the crock pot on top of the chopped vegetables. Cook on low for 6-8 hours or until chicken is cooked through.

    As an optional finishing step, place the oven rack in the bottom third of the oven and turn the oven on to broil. Carefully place the chicken in a baking dish and allow to broil for about 5-10 minutes until the skin is crispy and brown.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |