SLOW COOKER ROTISSERIE CHICKEN
Rotisserie Chicken dinners are a favorite in our house, when I’m running behind, we snack on the legs and wings (and maybe a few bites of thigh meat) while preparing dinner. Then we chop up the white meat and rest of the dark meat to use on in our simple recipe for dinner. This type of slow cooker cooking has been something the blog has explored many times before. As a rule I use the minimum amount of liquid needed at all times.
Slow Cooker Roast Chicken with Crispy Skin is actually an even easier hack than making a regular rotisserie chicken in the oven or picking one up. PLUS, the liquid left behind in the slow cooker (once you strain the fat) is liquid gold you can easily add into a sauce or pasta dish you’re making.
SLOW COOKER ROTISSERIE CHICKEN
Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Course: Main Course
Cuisine: American
Slow Cooker Rotisserie Chicken with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven! Better than store bought!
INGREDIENTS
1 whole chicken 4-5 pounds, fully defrosted
2 teaspoons garlic salt *
1 teaspoon coarse ground black pepper if using standard ground, use 1/2 teaspoon
2 teaspoons paprika plus a bit for sprinkling
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
- Clean out the inside of the chicken and pat it completely dry inside and out with paper towels.
- Mix the seasonings together and rub all over the chicken inside and out.
- Using Heavy Duty Foil, cut two 18 inch pieces.
- Read full recipes here >> dinnerthendessert.com/slow-cooker-rotisserie-chicken/
0 Response to "SLOW COOKER ROTISSERIE CHICKEN"
Posting Komentar