Love Love LOVE my Crock Pot!
I love a freshly cooked meal but I cannot stress enough the relief I feel when I come home after a long day and dinner is already done. Nearly every crock pot recipe I post, I praise my slow cooker for saving the day. Don’t get sick of it- i will never stop loving it.
One thing I used to LOVE to make was “rotisserie” chicken in the slow cooker. I’d let a regular chicken, rubbed with everything good, slow cook in the vessel for nearly a day. The chicken would FALL off the bone and even in some parts get a roasted looking skin- but- the parts of the chicken not all golden brown were swimming in their own juices making for one soupy chicken. It wasnt terrible. It just wasnt that roasted effect that I wanted.
Normally, the solution to keep the chicken from swimming in juices would have been to stick foil wrapped potatoes in the bottom and them problem solved… but not wanting any potatoes I decided to just use balls of foil to prop the chicken up. And for bulk i added some celery and carrots.
Ingredients: (serves 4)
4 drumsticks (skinless)
4 thighs (skinless, bone in)
2 Tbsp of your favorite seasoning (i use a mixture of onion powder, garlic powder, italian seasoning and salt)
4 medium sized balls of foil
1 cup baby carrots
2 stalks of celery, sliced
Using a large plate or bowl, arrange chicken in a single layer and generously apply your favorite chicken spices on each side of the chicken. set aside.
place the carrots and celery in the bottom of the slow cooker.
Place balls of foil on top.
arrange the chicken legs and thighs on top of the foil balls.
Cover and cook on low for 8-10 hours.
And tons of tender carrots and celery that slowly cooked in chicken drippings.
Complete crock pot dinner? Check!