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.

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Comments

2 Responses to “Crockpot Rotisserie Chicken”

  1. karen Says:

    Whats the point of the foil balls?

  2. Sam Says:

    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!

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