Rotisserie/"Deli" Chicken - In your Crockpot!

I have this in the crock pot right now! I am hoping mine turns out as good as ya'lls! One question I had was which side goes on the bottom? I put it "butt" side down like it's sitting in the pot. Is that the right way?

 

I've actually done it both ways and they turned out great either way. I also omitted the oil and my family said they like it much better that way. Let us know how it turns out!

 

Oh my gosh!!! It was DELICIOUS!!!!! I let it cook a little long so the breast was a little dry, but everything else was delicious!!! Only problem is, one chicken just barely feeds my family (and only if everyone isn't overly hungry!) I wonder if I could cook two in one of those extra large crock pots? Something to think about! Anyway, I make a lot of dishes out of cooked chicken. I'm thinking that what I'll do from now on is buy whole chickens since they're cheaper, and cook them in the crockpot for my dishes. It was sooooo easy!!!!! I'll probably do another one for church on Sunday! I have NEVER bought whole chickens before because I don't know how to cut them up! This way I can save money while making a very tasty meal for my family!

 

I must have done something wrong.

Is this a frozen chicken or a fresh chicken? I bought a chicken today, cleaned it up, seasoned it, did everything Dawn said to, stuck it in the crock pot, and enjoyed the yummy smell of it cooking. After 3 hrs 15 mins I checked the temp of it and it was definitely done, so I tried to take it out of the crock pot and the whole thing fell apart...it came right off the bones in the crock pot. I did manage to get the meat off the bones but DH said it was dry.

Do I just need a different crockpot or adjust the temperature differently? Also, there was at least an inch of grease on the bottom...is this normal? (can you tell I don't cook much? )

 

Hmmm I'm sorry Lisa! Maybe it was to high of heat. I wonder if you could turn it to low and cook it for 6-8 hours instead?

I've always used a fresh chicken. I will say that the meat just fell off the bones for all the ones I made.

I also can't remember that much grease in the bottom of the pan either

 

A couple of things come to mind for me. One whenever you serve from pieces without letting the meat settle, it can become dry. It is rare in a crockpot, but I have had beef turn out that way before.

The second is the time frame was good as well as being thawed (but a really small bird will overcook, in turn dry out), but the taking the bird out was/is challenging. First thing... did you let it cool for a little bit in the crockpot after you turned it off?

Sometimes it takes two people to take a bird out... or some very inventive ways. LOL I use tongs and the biggest spatula I can find. What might help with the take out is if you wrap it in twine before you cook it. Twice around the sides and tieing the legs in a hog type style around the bird. LOL It is to late for me to go into detail on that. Maybe someday... tee hee

Yes, I have had as much of an inch of liquid depending on the amount of oil I use. What I do if we are not counting carbs is make a gravy out of it. Lisa don't give up yet.. this is a great way to cook a whole bird, but it does have it's difficulties. You can do it ! You do do IT!

 

This chicken is just so delicious. I have now modified it to our tastes. Since none of us like dark meat, I use split chicken breast instead. I remove the skin, coat the breasts liberally with Sweet Baby Ray's Barbecue Sauce and set the crock pot to high. After three hours I coat the chicken with more barbecue sauce and let it cook another hour. Everyone loves it -- it is so delicious!! It does fall off the bone when it's good and done. Yum, yum!!

 

Yummy... that sounds wonderful Kim! I have done a few different ways as well. I was even out of foil one time and I had a small wire rack that I used instead. It worked out great! tee hee

 

I'm planning on making this today and had the hardest time finding the recipe, so I'm bumping it up!

 

I just made this again yesterday - it's SO great to make since I'm back at work.

I just popped it in the crockpot on low before I left for work and it was ready by the time DH and I got home. He was soooo excited to have it again because it's his favorite!!!

YEA for this recipe!!!

 

I am making this with the whole chicken tonight. I am so looking forward to dinner lunch and dinner tomorrow!!

Whoever was wondering about the turkey breast idea...I used this method for my turkey breast for Thanksgiving (only me and DH, so whole turkey was really too much), and it turned out great! I thought for sure it wouldn't be ready in 4 hours, but it absolutely was. I poked every part of that thing with the themometer to make sure

 

Ok, I have admit I was a little skeptical, but OMG...YUMMOOOOOO!!!! And, I was out with the kids while it cooked! We'll definitely be doing this again, and I'll venture a little more with the spices next time (used Herbs de Provence and I think it could have used a little kick). How tender! And, it was funny because it doesn't look like it's doing anything for the longest time, then all of a sudden it's cooked! Thanks again!!!!

 

I've cooked whole chickens in my crock pot for years, and I've found that if you chop up some onions and celery and stuff it into the cavity, it gives it even more moisture and flavor. I just leave it all in the cavity and then throw it all into the stock pot for making broth too.

 

OK, I made it today for the first time. We really liked it! One thing I did was to reheat it in the oven in my PC stone, to crisp up the skin a bit. Otherwise it was perfect. I even poured off the drippings and made gravy!

Thanks, Dawn!

 

I was skeptical, too. But, we absolutely loved it!! You can't beat this easy, and cheap, meal!!

Kellie

 

Well, I made this today. Instead of aluminum foil I put the chicken on a veggie steamer (same concept, right? and easier to remove) The meat was great -- tender and moist. BUT ... the skin was soggy. And I'm wondering if it's worth it to then have to move it to the oven to crisp up vs. just roasting the chicken in the first place. DH gave it a thumbs up and even though he likes to eat the skin, he said it was fine to not eat it. So I think we'll be doing this again.

Oh, and the meat was perfect for chopping up for the girls' tomorrow lunch.

I really need to "rediscover" my crock pot. I like it best in fall and winter.

 

Ok now I want to try this after reading so many good comments!!!!! This is probably a dumb question but I have an oven roaster chicken (stuffed) in my freezer. Will this work? Did all of you use fresh or did some of you freeze first? Did anyone use a stuffed one?

 

My grocery store has whole young chickens on sale all the time, so I buy 3 or 4 and freeze them. I do Sunday dinner every week for about 8-10 and these are perfect!!! So, I have used previously frozen, but I have never used stuffed.

I turn the crockpot on high for the last 1/2 hour (I cook for a good 6-7 hours on low first) and the skin is never soggy for me. I also don't spray the pot with Pam, maybe that helps it crisp a little However, it does fall apart when I remove it every time, so I kind of scoop it up with 2 large serving forks...gently.

 

So I did this yesterday & it was wonderful & so delicious.

I did mine on low all day(9-5) & it was excellent. Totally forgot the oil.

Will be done on a regular basis here.

 

I had a brainstorm on this last night for those of us that like it a bit crisper. I did a recipe that called for browning the pieces of chicken before throwing it in the crock pot, and it was great.

So...what about browning the whole chicken in a pan before throwing it in the crockpot? I will try that the next time.

 

I have to admit that I don't appreciate this recipe. Throwing a chicken into the regular oven for an hour is one of the easiest things in the world to do, and you get the crispy skin and classic delicious chicken.

I did this once and found it "soggy".

And I am a crockpot user.

 

I can see where if you like the crispy skin, this wouldn't work for you. I always use the bone-in breasts with the skin removed and it comes out moist and delicious. Our family just loves it. And leftovers make the best chicken salad!!

 

What I have always done, because my boys love crunchy skin is throw the chicken in the oven on broil for just a few minutes after the time in the crock pot. For us, I like using the crock pot more, just because of how hot the house gets with the oven on for the hour or hour in a half. Up here in WA, homes don't usually come with air conditioning. LOL So summer months and using the oven can be like roasting yourself. Plus, the chicken just comes out so juicy and tender with the slow roasting. Yum.

I am sorry this recipe wasn't to your liking though.

 

For me, the beauty of this is if we aren't going to be home until dinnertime, at least we have a nice chicken waiting for us! I usually throw it in the oven for about 10 mins before putting in the crockpot, then I just leave it on low for 8 hours...comes out great! And, I don't have to stress out about getting home by a certain time to make dinner since it's done for me (our crockpot has a warming feature that it automatically switches to when it's done.) So thank you Tanya for giving me an almost "night" off from dinner!

 

Good point, Nathalie. I often make this chicken for the same reasons. We're having a busy day and I won't be home until late to start dinner. It's one of the best reasons to use the crock pot for any reason.

 

I'm sorry -- that was negative of me. If you read above, back in August the first time I made it I thought the meat was really good, dh gave a thumbs up, and I did make chicken salad from it. so...I'm full of it.

I just love that crispy skin.

 

LOL, Marie, you are too funny. But hey, if you like crispy skin, you like crispy skin. Nothing wrong with that.

 

You have another fan here! I made this and couldn't believe how the chicken just "fell off" the bones.

I used someone's tip to put the seasoning under the skin and I thought that was a wonderful idea.

We had a wonderful chicken breast for dinner and the balance of the chicken we used for sandwiches (chicken and roasted red pepper sandwiches - yum!)

Great crockpot recipe - thank you

 

so this thread doesn't get lost!

 

The reason for the foil...is that so all the fat drains to the bottom without being still in the bird? I definitely want to try this!!! Sounds yummy!! I'm doing weight watchers and I normally will pick the skin off, but just wondered the reason for the foil. If it's to pull the grease/fat from the chicken, then I'm definitely making this one!!!

 

quote:
Whoever was wondering about the turkey breast idea...I used this method for my turkey breast for Thanksgiving (only me and DH, so whole turkey was really too much), and it turned out great! I thought for sure it wouldn't be ready in 4 hours, but it absolutely was. I poked every part of that thing with the themometer to make sure


Come to think of it, I did a turkey breast in the crockpot 2 years ago when we had a bunch of friends over for a pre-Thanksgiving party. It turned out GREAT and i Had never made a turkey before. I used just a bit of water and a packet of gravy mix and a packet of dry onion soup mix and I got some of the best compliments on that turkey. It was WONDERFUL!!! I think I got the recipe off the internet somewhere. It was awhile ago though.

 

Yep, everything drains to the bottom so if you want to avoid the fat, you can. I, however, eat all the skin I can before serving it and make gravy with the fat drippings - how's that rate on WW

 

Mine is in the crockpot right now for dinner and it smells SOOOO good. I want to eat it now! I just dumped a packet of dry onion soup mix over the top of it and the kitchen smells like heaven! YUMMY, I can't wait to eat it!!!

 

making this tomorrow!!

 

I made this the other night then decided to make it into [so easy!] chicken & dumplings!! Hubby was in heaven