Almost Rotisserie Chicken

Updated March 25, 2013

After trying this many different ways, with many different seasonings I've decided to let y'all know that if you turn the chicken with the breast side down it will keep the white meat (which tends to dry out easily) nicely basted. I also often use small new potatoes or onions wrapped in foil under the chicken so that it doesn't sit in the excess fat that would make the whole thing greasy. They also make great side dishes too.... just sayin'!

As always I want to give a great big THANKS to all of my loyal followers for their suggestions on making the crock pot ROCK! ~Ginger

ORIGINAL POST October 6, 2010:

This is how Jeanette does crock pot Rotisserie Chicken. All I can say is WOW WOW WOW!

- 3 - 6 lb baking hen
- Lawry's Season Salt to taste (or lemon pepper, bbq, fresh rosemary... whatever flavor you want your chicken to have really)
- Pepper to taste (again, whatever seasoning depending on what flavor you want your chicken to have)
- aluminum foil
- crock pot liner(for easy clean-up)

Rinse & pat dry baking hen. Make sure to remove anything fromt the cavity of the chicken too.

Sprinkle generous amounts of the season salt/pepper inside the cavity of the chicken.
Make 4 or 5 aluminum foil balls to set inside the crock pot.
Set the chicken on top of the foil balls. (This keeps the chicken from soaking in the juices.)
Add more seasoning salt/pepper if desired

This chicken is so moist & tender it tastes just like the store-bought rotisserie chickens but much better!!!!

Place lid on crock pot and set cooking temperature to HIGH for 5 - 6 hours or low for 9 - 11.

Thanks for sharing Jeanette! I can't wait to give this a try.
I would consider using a 6 quart crock pot to do this in. You just want to make sure that the chicken you purchase will fit in the crock pot while allowing the lid to fit snuggly.
If you wanted a one pot dinner you could wrap some halved potatoes and onions wrapped in aluminum foil underneath the chicken instead of aluminum foil balls.
To brown the chicken, and if you have a removable crockery crock pot, you could stick the crock pot - crockery part only - in a 350 degree oven for a few minutes to crisp up the skin on the chicken.
I would also watch the cook time Jeanette recommended. If you're chicken is larger it may take a little longer to cook. What you're looking for is the juices to run completely clear. When in doubt though, always use a meat thermometer to check the chicken has reached a safe temp.This recipe shared at Recipe Swap Thursday and Grocery Cart Challenge Recipe Swap.

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Chicken Quesadilla Recipe

Bbq Chicken Quesadilla Recipe
I am constantly in search of ways to expand my chicken quesadilla recipe box, because they're simple to make, tasty to eat, and fun to serve. Noticing how barbeque chicken pizza has taken off, I thought 'why not try it in the style of a quesadilla?' So, I did. The easiness of this recipe is almost as 'sinful' as the taste. I will also reveal some variations and pointers, so that you might also get inspired to experiment in the kitchen.

Barbeque Chicken Quesadilla Recipe
3 boneless chicken breasts
8 flour tortillas
1 tsp garlic, freshly minced
Salt and pepper, to taste
½ cup sliced red onion, or sweet Vidalia
1 T oil
1 cup ketchup
¾ cup brown sugar
5 T vinegar
1 T Worcestershire sauce
1 cup mozzarella cheese, shredded
Cut the chicken in half, or quarters so that it cooks sooner, without overcooking. Saute the chicken, garlic, onions, salt and pepper in the heated oil, until chicken is tender. At the same time, blend the barbeque sauce by mixing the ketchup, brown sugar, vinegar, and Worcestershire sauce. Once the chicken is done, shred it with a fork, and add the bbq sauce, and cook an additional 10 minutes to meld the flavors. Next, place a tortilla in the saute pan, then layer the barbeque chicken mixture and cheese. Top that with an additional tortilla and cook on medium heat, until golden brown on both sides. I often serve these with coleslaw or chips.

VARIATIONS
Try changing out the vinegar in the sauce with beer. It delivers a totally unique flavor, while keeping it a bbq sauce.

Add a dash of hot sauce, or few minced hot peppers to the sauce for some heat.

I have also replaced the mozzarella for a smoky provolone, adding a richer and smoked taste.

Pointers
Make the meat and sauce mixture 24 hours in advance for a deeper and richer flavor, because the flavors are given a chance to meld.

It is possible to use your preferred prepared barbeque sauce instead making the sauce in the recipe, if you would like to save time.

I've added mushrooms for a twist, or bell peppers while sauteing the meat.
Whichever way you decide to make these, they are really distinctive, tasty, and enjoyable to serve. Just make sure to tell people ahead of time that they are not taking a bite of a standard chicken quesadilla recipe. Otherwise, they might be a little stunned at first. Yep, it's happened to me. However, they loved it after they figured out it was SUPPOSED to taste different.

Jesse Swanson is a reviewer for Freedom Foods. She writes about the best recipes and ingredients we know of. Check out her work at: Chicken Quesadilla Recipe

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Crockpot Chicken Recipe - Little Italy Chicken And Spinach

As hectic as life is in today's world, the Crockpot has quickly become an essential tool in kitchens today. Nothing could be simpler: you put the ingredients in the Crockpot, plug it in, turn it on and come back to a fully cooked meal. You're then free to work, play or spend the day any way you like, knowing that a delicious meal is waiting for you when you return.

There's nothing like the aroma of food cooking when you come home at the end of a long day. And, there's no shortage of recipes for chicken for the crockpot. By doing a little advance planning and following the crockpot chicken recipes, your life can be a lot easier and convenient and you can be a hero to your family.

One more advantage of crockpot cooking is that the crockpot doesn't heat up the kitchen. This is such an plus in the summer, but don't limit your crockpot cooking only to the hot summer months. Preparing crockpot recipes is a year-round adventure, and you'll really enjoy the smell of food cooking slowly all day long, especially in the winter.

Here is one of my favorite crockpot chicken recipes. Served with a side salad and Italian bread, it's a crowd-pleaser! Tip: If the noodles don't quite fit in the crockpot, you can break them down. Enjoy!

Little Italy Chicken and Spinach

2 (11 oz) cans cream of chicken soup

1 (10 oz) pkg. frozen spinach, thawed, drained

1 (9 oz) pkg. cooked chicken, diced

1 (8 oz) carton sour cream

1 C milk

1/2 C Parmesan cheese

1 small onion, chopped

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg

9 lasagna noodles, uncooked

1 C mozzarella cheese, shredded

Place the soup, spinach, chicken and sour cream in large mixing bowl, then stir to combine the ingredients.

Pour in the milk and continue stirring until ingredients are mixed well together.

Now, add the onion and stir well.

Sprinkle in the Parmesan cheese, salt, pepper and nutmeg, stirring until everything is well combined.

Place 3 lasagna noodles in the bottom of the crock pot.

Pour 1/3 of the spinach mixture over the top of the noodles.

Add 1/3 of the mozzarella cheese.

Continue with 2 more identical layers topping off with the mozzarella cheese.

Cover and cook on high 1 hour.

Reduce heat to low and continue cooking 5 hours.

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