Saturday, September 14, 2013

Crock Pot Rotisserie Chicken

Crock Pot Rotisserie Chicken 

1 whole young chicken (5-6 pounds)
5 cloves garlic
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp black pepper
2 tsp olive oil


Tear four sheets of aluminum foil, scrunch them up into balls and place them in the bottom of the crockpot.
Remove the giblets from the chicken, rinse with cold water and pat dry.
Combine the spices and oil in a small bowl and mix until a paste forms.
Rub the paste all over the chicken.
Stuff the garlic cloves inside the chicken.
Place the chicken into the crockpot on top of the foil balls.
Cook on high for 4-5 hours or until internal temperature is 165 degrees.
Carefully remove the meat and discard the bones

1 comment:

  1. Trying this tonight! I'll let you know how well our family likes it :)