Friday, February 1, 2013

Crock Pot Rotisserie Chicken

This is one cookbook I plan to acquire.
I usually get it from the library,
but it's worth buying as it has so many tasty recipes.
The best part for me is that every one is already gluten-free,
so it's even less work for this family cook.
I did modify this recipe a bit,
but you can find the original recipe here.

The rotisserie chickens offered 
at the local grocery store are so convenient,
but are also mostly loaded with stuff we don't eat.
Fillers, preservatives or the worry about gluten or other allergens
keeps us from buying them.
Now the boys can have rotisserie chicken anytime
and it couldn't be easier!

What could be simpler than a few spices
and some chicken thrown into a pot?

Don't forget the garlic!
The crockpot is great to use anytime of year.
It does the work for you
and you get all the credit!

Rotisserie-Style Chicken
Two chicken breasts
(You can use a whole chicken, just adjust the amount of seasonings) 
 1 t sea salt 
1 t paprika 
1 t onion powder 
1 t Italian seasoning
2 whole garlic cloves

Skin the chicken.
Combine spices in small bowl. 

Rub the spice mixture all over the breasts.
Add two cloves garlic on top. 
***Do not add water.***
(Won't it burn?  Nope, the chicken juices seep out of the bird  and keep it moist.)

Cover and cook on high for 4-5 hours, 
or on low for 8. 


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