Crock Pot Rotisserie Chicken


Chicken! That’s what this week is all about. Last week I set out on my Full-Body Reboot adventure, aiming to minimize carbs, eliminate alcohol and caffeine, exercise more, and drink only fresh juice and water. Before the April 1st start date, I scoured the internet via Foodgawker, Pinterest, and my favorite blogs on Bloglovin’. I came upon this Men’s Health meal plan that uses a few choice ingredients to help you eat well all week long. First on the menu? A rotisserie chicken.

Crock Pot Rotisserie Chicken, inspired by several Pinterest recipes

1 whole chicken (~4lbs)
2 tbsp Paprika
1/2 tsp cayenne pepper
2 tsp onion powder
3 garlic cloves, minced or finely chopped
1 tsp salt
1/2 tsp black pepper (I used garlic pepper, because… why not?)
aluminum foil

Before I began, I removed all the giblets from my chicken (squealing the whole time). Feel free to keep those in if you like liver. Combine all your seasonings in a small bowl and stir in water, one teaspoon at a time, until you have a nice little paprika paste. Rub generously all over your chicken – no butter necessary!

Here’s the interesting part. As I’m a crock pot novice, I wondered what sort of liquid I’d be pouring in along with my poultry. Maybe chicken stock? But this recipe doesn’t call for any extras, just a nicely seasoned chicken. Take your til foil, roll it up into 4 or 5 medium balls (depending on the size of your crock pot) and place chicken on top. This not-so-fancy trick will let the juices flow from the chicken without crowding it or burning.

Cook on low for 6-7 hours or on high 3.5-4.5 hours. Now, I work from home, so I do have more free time than others… but I try to keep my weekday cooking to a minimum anyway. Take a Sunday to cook this in the crock pot and you’ll have an entire week of moist chicken. Seriously. This is SO much chicken.

It didn’t photograph so well, but trust me – this bird was moist. I carved the entire thing, tucked it away in tupperware, and used it all week. If you’re into meal prep, I also roasted a bunch of asparagus and portobello mushrooms too. With just those three items and one Sunday of cooking, I was able to make a variety of the Men’s Health menu items by adding whole wheat pasta and sun-dried tomato pesto, tossing into eggs with salsa, and in whole wheat wraps. The best part is, the chicken was about $6… and fed me (along with some others) for an entire week.




Previous Post Next Post

You Might Also Like

1 Comment

  • Reply ashley - baker by nature April 11, 2013 at 10:16 am

    You’ve got me inspired to go and roast my own chicken!

  • Leave a Reply