Crockpot Rotisserie-Style Chicken
1 whole chicken, skinned (4-5 pounds)
2 tsp kosher salt (if you like it as salty as at the store add 1 more tsp)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)
Skin the chicken and remove items from the cavity of the bird as well as the neck.
In a bowl combine all dried spices.
Rub spice mixture all over bird, inside and out.
Place bird breast-side down in crockpot.
If desired place garlic and onion side bird.
DO NOT ADD WATER!!!!!!!!
Cover and cook on high for 4-5 hours, or on low for 8 hours in a 6 quart crockpot for a 5 pound bird. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
To find this and other great crockpot recipes go to my favorite cooking blog Here
A Year of Slow Cooking is one of the best crockpot blogs out there!!!