Rotisserie/"Deli" Chicken - In your Crockpot!

I have company for dinner ever Wed and whenever this is the meal they honestly get excited. I make gravy from the drippings as well, mash some potatoes, steam some carrots and a yummy dinner is made!

 

i'm making this tonight...we made it awile ago and loved it! I marinated it in lemon pepper marinade, so I'm curious how it'll taste!

 

I put a ton of lemon pepper spice on it usually and it's delish

 

I made this for the first time today and the chicken turned out really yummy-def. going to be a favorite recipe once we get a new crockpot! It seems my current "new" crockpot-used twice before on low-had a hairline fault. DH came into the kitchen and all the juices were on the counter and floor. The high heat must have caused it to crack along the fault! It'll def. be going back to Costco!

Angela

 

OMG I did this with split breasts, rubbed with rosemary and butter and with lemon slices under the skin. My sitter accidently put it on low for 8 hours and I forgot to spray the crock.

IT WAS AWESOME!!!!!!!! And it made soooo much! The skin crisped a little too. (we don't like skin so it didn't matter). But I will recommend it to anyone!!!! THANK YOU

 

I'm trying this out for the first time right now. It was so easy... I actually felt guilty that that was all the prep time after I advertised to DH that I was cooking dinner (he cooks 90% of the meals, so he was intrigued when I said I was going to cook tonight).

I did it with two large split breasts instead of a whole chicken. Will four hours be too much? I guess I'll check it at 3 hours to be safe.

I can't wait to try it!

-Catherine

 

This was awesome!! I think I overcooked it a bit... I only did two split breasts instead of a whole chicken. Next time I think I will try low heat, instead of high for 4 hours. Or maybe I'll just make the whole chicken (though DH and I don't really like dark meat... so I'd have to figure out what to do with it).

Great recipe and so easy! The house smelled amazing (I used garlic and rosemary). Thanks for a great recipe!

 

:8714bumper: So it doesn't get purged

 

There is no more purging !

 

Thanks for the reminder! I'm making this some time this week!

 

This sounds so yummy and easy!!

 

I just found a recipe similar to this one. It said to use onions on the bottom. I would assume that this would add flavor along with keeping the chicken up. It also said to put 10 :huh: unpeeled garlic cloves on top of the chicken.

I also like crisp skin and we are not big fans of dark meat but we are going to try it and see how we like it.

 

OK, made this twice now! YUM!

The first time was during our rummage, I did it just like the recipe said and it was pretty good. But today, I stuffed the cavity with thyme and onion quarters, S&P'd the bird, then made this glaze of honey, brown sugar, honey dijon mustard, EVOO, and a splash of white wine vinegar. Spread that all over the bird and crock-potted away ... after the 4 hours, stuck it under the broiler for like 8-10 minutes, basting a few times with the glaze from the bottom of the crock-pot. YUMYUMYUM! Thanks for a great way to cook a whole chicken!

 

OK, this might actually induce me to cook dinner sometime this week. I'm a crisp skin fan but I do love dark meat and the purported juiciness has enticed me to consider giving up the skin. It'd be healthier if I dont eat it anyway. I think I'll do my usual chicken prep - a few smooshed garlic gloves, a wedge of lemon, and a sprig of rosemary in the cavity, and then salt and pepper on the skin.

But first I have to go buy a chicken. :laughing:

 

So I tried this today. I put my garlic, lemon, and rosemary in the cavity, and set the chicken going in the crockpot. But I was rushing like crazy to get it in while the girls napped, and I forgot to season the outside of the chicken! Duh! It came out OK but bland. I think I can take the drippings, strain them, and make a nice lemony sauce I have from another recipe, and that will make up the difference. But for anyone who follows me - don't forget to salt and pepper the outside of your chicken! I've never forgotten to do that before and boy does it make a difference.

 

I made this today. I cooked it for 7-8 hours on low. It turned out very good - tender and juicy! The skin was soft so I broiled the chicken on high in the oven for the last 20 minutes and that crisped it up very nicely. I used Montreal Chicken Seasoning from Costco, over and under the skin, and it was pretty good, but a little spicy, so next time I'll use something like Mrs. Dash. It wasn't bland though. The seasoning under the skin did its job. This must be a really forgiving recipe ... I have never cooked a whole chicken before, and I must have not known which end was the "top" because I cooked it breast side down. When it came out of the broiler I thought there was no meat on this chicken, and then I realized all the breast meat was on the bottom. It took me a minute to realize what I did wrong! Well, I know now, and I'll definitely be trying this one again and experimenting with the different seasonings. I'd also like to try cooking it for 4 hours on high to see if it makes any difference. Oh yes, I didn't oil the chicken or the pot and it all came out fine ... no extra cleanup of the pot.

 

Bump!

 

We make this all the time now. My family loves it..and its so so easy.


Thanks for sharing this recipe.


Brandy

 

I know I'm in the minority here, but I tried this last month and I was not impressed. Maybe it was the seasoning I used, but the chicken from Sam's is sooo much better, IMO.

 

It may not replace "real" rotisserie chicken (or roast chicken for that matter) -- no crispy skin -- but it's definitely good for cooking chicken to use in other recipes like enchiladas, chicken salad, etc. And there's nothing easier.

 

I used Emerils Chicken rub for my chicken. I put it under the skin...its really good. I also use my leftover chicken for casseroles..chicken salad ..and other things.

I also love my chicken the night I make it with some pilaf rice.


Brandy

 

I'm FINALLY making this tonight!!!

 

QUOTE(marieber @ Feb 20 2008, 08:10 PM) [snapback]631776[/snapback]
It may not replace "real" rotisserie chicken (or roast chicken for that matter) -- no crispy skin -- but it's definitely good for cooking chicken to use in other recipes like enchiladas, chicken salad, etc. And there's nothing easier.


I was goign to say the same thing. There is SO much you can do with the chicken instead of just eat it like rotisserie. I just cooked 2 last weekend, shredded it and made a huge crockpot of BBQ chicken to take to a family picnice. I've also cooked the chicken, chunked it up and froze it...then, when I had a recipe that called for it, I just took out whatever I Needed. I hardly buy chicken breasts anymore! Costco has their whole chicken (depending on their size) where you get 2 packaged together for $7-$9. That's WAY cheaper than most grocery store chains.

 

I have a whole fryer cut up sitting in my fridge waiting to be cooked. Can I use it or should it be a whole fryer?

 

I can't wait to try this!

 

We had it Thursday for dinner. I rubbed oil on the chicken ( I didn't have the spray oil). I added garlic salt, black pepper, italian seasonings and basil. At the end, I turned the broiler on and put it in for 15 minutes to kind of brown it a little bit. Served it with mashed potatoes, green beans and biscuits. It was yummy.

 

QUOTE(Cristina @ May 3 2008, 08:25 PM) [snapback]753868[/snapback]
I have a whole fryer cut up sitting in my fridge waiting to be cooked. Can I use it or should it be a whole fryer?

I do split breast so cut up should be fine

 

I'm trying this out for the first time today. I'm just curious, for those who put it under the broiler to "crisp" up the skin, did you just leave it in the crockpot pot or did you transfer it to another pan?

 

Hands down this has been the best recipe in history. I still tell people about it. :woman: