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The HBHW Recommends
Crockpot Rotisserie Chicken
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- 1 whole fryer
- 5-6 foil balls
- Lawry’s seasoned salt
Rinse chicken and pat dry w/ paper towels. Sprinkle GENEROUSLY (chicken should be brown w/ seasoning), w/ seasoned salt. Place in crockpot on top of several foil balls or foil covered potatoes. Cover and cook on HIGH for 6 hours.
Submitted by HBHW reader Susan S.
Here’s another great crockpot recipe for you. This beefy onion crockpot dinner has quickly become a family favorite at out house.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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2 Responses to “Crockpot Rotisserie Chicken”
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Website & Graphics by ccd
October 21st, 2009 at 3:40 pm
Whats the point of the foil balls?
October 24th, 2009 at 6:52 pm
The foil amplifies the heat( I think), I personally use the foil wrapped potatoes, as they absorb the juice from the chicken. The foil balls keep the chicken from stewing in its own juices. This is a wonderful chicken!