Slow Cooker Rotisserie Style Chicken Recipe 415

Steps:

• In a small bowl, combine the first seven ingredients. Carefully loosen skin from chicken breast; rub 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over chicken. In another bowl, toss carrots and onions with cornstarch; transfer to a 6-qt. slow cooker. Place chicken on vegetables., Cover and cook on low for 6-7 hours or until a thermometer inserted in thigh reads 180°. Remove chicken and vegetables to a serving platter; cover and let stand for 15 minutes before carving. Skim fat from cooking juices. Serve with chicken and vegetables.

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• In small bowl, stir together brown sugar, chili powder and salt.
• Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
• Place chicken, breast-side up, in slow cooker.
• Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In small bowl, stir together brown sugar, chili powder and salt. Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture. Place chicken, breast-side up, in slow-cooker. Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

Steps:

• Remove package of organs (if present) from chicken and discard. Rinse chicken well, inside and out. Pat dry with paper towels.
• Place metal steamer basket (with post removed) in slow cooker & spray with cooking spray.
• Season cavity with salt, add onion. Truss chicken (if doing) and rub well with olive oil.
• Place chicken "BREAST SIDE DOWN " and sprinkle heavily with seasoning, turn over and place on steamer basket "BREAST SIDE UP" and season well using remaining seasoning.
• Cover & cook on HIGH for 4 HOURS.
• Let "rest" 15-20 minutes before carving.
• ROTISSERIE CHICKEN SEASONING (Makes 1/4 cup = 4 TBSP).
• 4 tsp EACH of: Seasoned Salt & Paprika.
• 2 tsp EACH of: Brown sugar & Poultry seasoning.
• 1 tsp EACH of: Onion Powder & Thyme.
• 1/2 tsp EACH of: Garlic Powder, Black Pepper, & Cayenne Pepper.
• Blend all ingredients in small food processor OR Mortar & Pestle.
• This makes enough for 1 bird. Can create larger batches. Store in air-tight containers.

Steps:

• Roll aluminum foil into balls and add to bottom of your crockpot.
• Rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well.
• Set chicken on top of foil balls and set slowcooker to high and cook for 8 hours;this is for a 4-5 pound. I cooked mine; 3 pounds for 5 hours.
• Cooking time depends on the size of your chicken.
• Remove chicken and set aside.
• Mix chicken drippings with powdered chicken gravy mix for an excellent sauce.