But, before we leave, I have been wanting to share a recipe that we tried last week for a rotisserie crockpot chicken. The full recipe is below. Variations for this recipe are floating around the web right now, but the method is essentially the same for all of them. You prepare a chicken to cook, season it, and then place the chicken on top of loosely rolled balls of aluminum foil that you have placed in the bottom of your crockpot. The aluminum balls keep the chicken from resting in its juices and allow the heat to circulate around the chicken, much like it would if you roasted the chicken in the oven.
3 -4 lb. whole chicken rinsed, patted dry (remove bag from cavity)
1 Tbsp. olive oil
Seasoning salt, black pepper, cayenne, onion powder, and garlic powder (season your chicken to taste)
Make 4-5 loose balls from the aluminum foil. Mix seasoning salt, black pepper, cayenne, onion powder, and garlic powder in a bowl. Rub inside and outside of chicken with olive oil and then rub with seasonings to taste. Spray the inside of the crockpot with non-stick cooking spray. Put foil balls (4-5) in the bottom of the crockpot. Place the chicken on top of the foil balls, breast side up. Cover and cook on HIGH for 4-6 hours. Do not add water or other liquid to crockpot. Do not remove the lid from the crockpot until the chicken has finished cooking.