Recipes, memories and random thoughts from my kitchen
Thursday, June 07, 2007
Slow Cooking Thursday for June 7
CROCKPOT “ROTISSERIE” CHICKEN
1 roasting chicken or 2 smaller chickens (I have also done this with bone-in chicken breasts) Seasoning of your choice
Remove the bag full of “innards” from the chicken and discard it. Rinse the chicken with cold water. Place the chicken in the crock pot. Sprinkle liberally with the seasoning of your choice. I prefer the Montreal Chicken ™ seasoning blend, but Greek seasoning or lemon pepper are two other tasty possibilities. That’s it -- you don’t need to add anything else.
Cover the crock pot and cook for 8 to 10 hours on low or 4 to 5 hours on high. You will have falling-off-the bone, beautifully seasoned chicken and a lot of good broth. You can freeze the broth to use later for another purpose, or use it as a start on a soup with leftover chicken later in the week.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.