This chicken is too easy. Like, so easy it should be a crime! This is a great whole chicken recipe, which I love because it tends to be cheaper per pound. It takes 3-4.5 h on high depending on the size of your chicken. It’s best to be made on a weekend when you’ll be around the house or AFTER DINNER when you’re watching TV. It can easily be served the next day, used the same way a store bought rotisserie chicken would be used (with a green salad or in chicken salad, soups and stews), or eaten the day its cooked (for a crispy skin, see instructions below).
Too Easy Crockpot chicken
Rotisserie chicken taste at home
Ingredients
- 1 Whole chicken 4- 7 lb (that’s the max that will fit in my crockpot)
- 2T kosher salt
- 2t Italian seasoning
- 2t onion powder
- 2t garlic powder
- 1t black pepper
- 4T olive oil
Directions
- Use kitchen shears to spatchcock the chicken (removing the spine and butterflying it open)
- Use a trivet (like this one from Walmart) or 4-5 balls of aluminum foil to elevate the chicken. This allows it to roast and now stew.
- Put a generous coating of kosher salt on the inside of the chicken and then lay it on top of your trivet/foil balls
- On top of the chicken, sprinkle Kosher salt generously, and each of the spices as above. Then put on the olive oil and massage the spices to create an even coating.
- Cook on high for 2.5 (4 lb) to 4 (7 lb) hours until its 165 degrees F.
- For meal prep: put the chicken in the fridge now. For immediate consumption: put the chicken on a wire roasting rack under and broil until the skin is brown and crispy.
Serving suggestions: use as you would a rotisserie chicken from the store.
Feed and FIRE 