I used to buy rotisserie chickens from the grocery store a LOT! They are just SO convenient and can be used in SO many different ways. Some of the ways I use them:
- Chicken Quesadillas
- Barbecue Chicken Salad
- Homemade Chicken Noodle Soup
- Chicken Chili
- Chicken Nachos
Honestly, I could go on and on. HOWEVER, I hardly ever buy those pre-cooked birds anymore because I finally “hit the wall” at paying $8 for them! Actually, most times I would have to buy TWO chickens because they are pretty puny and ONE simply won’t feed my “men” (even if I did try and make it go further in a salad or on nachos!) So I did some research and came up with what is now considered “rotisserie chicken” at our house. No rotisserie required….just a crockpot! I have cooked a lot of chicken in the crockpot over the years…but it wasn’t until I tried this technique that I first spied at Living Renewed that I really accomplished what *I* think tastes exactly like the rotisserie chickens from the grocery store.
The key is in this box!
Make about 6 – 8 balls out of aluminum and put them in the bottom of your crockpot.
Next, take your whole chicken (this bird was almost 6 lbs. and cost me $5.75…or .98 cents a pound) and rinse it inside and out.
Place the chicken in a large bowl, breast side down, and sprinkle generously with your favorite seasonings.
I like to use Lawry’s seasoning salt, onion powder and garlic powder.
Now flip the bird over and place on top of aluminum balls in the crockpot and sprinkle this side as well.
You want to cook it breast side up…so that the breast is farthest away from the heat and less likely to dry out.
And that’s it. Now all you have to do is wait. I have had the best success cooking the chicken LOW and SLOW…so I cook mine for 8 hours on the low setting.
After that you will be hard-pressed to get it out of the crockpot without it literally falling apart….like it did when I tried to take it out this time.
This picture is my best attempt to piece the bird back together for a picture. :-)
And this is a picture of the two breast pieces that I literally just lifted off the bone and placed on this plate. You can leave the skin on or take it off, depending on your preference.
If I am serving just the chicken and a few side dishes….I will slice up the breasts and plate it with the drum sticks and the thighs and wings. Otherwise I’ll shred it for whatever I’m planning on making.
Now we need some inspiration! What kinds of recipes do YOU like to make using “rotisserie chicken”?