I've eaten hundreds of rotisserie chickens over the years. None are as delicious as the chicken made in my crock pot. (Thanks to commenter Justin T. for the idea.)
It was the moistest chicken I've ever had. The meat was so tender that the chicken split in half when I went to lift the chicken from the crock pot. The bones were tender enough for me to chew through. The marrow was delicious.
It's also the easiest item I've ever made in the crock pot. It's also a much better value than buying a pre-cooked chicken. (Also, a crock pot chicken is not heated in plastics. Heating plastic releases xenoestrogens, which cause cancer and lower testosterone.) Usually my dog and I eat an entire store-bought chicken together in the kitchen. The five pound chicken was too much for us to finish.
Here's all you need:
- Chicken;
- Seasoning.
Directions:
- Remove gizzards from rear of chicken;
- Season the insides of the chicken liberally;
- Season the outside of the chicken;
- Since I don't eat the skin (too fatty), be sure to get seasoning under the skin;
- Throw in crock pot on low for 6-8 hours.
Here are some pictures.
