I find it hard to believe that I have yet to tell you guys about this recipe!
It’s easy (thanks crock pot). It’s delicious. And I make it almost every single week.
Crock Pot Rotisserie Chicken
The original recipe comes from Lindsay over at The Lean Green Bean. I had to forego the use of garlic but I assure you it’s still good without.
- 1 whole young chicken (5-6 pounds)
- 1 tsp paprika (I used TJ’s smoked variety)
- 1/4 tsp cayenne pepper (reduced slightly from original recipe)
- ½ tsp black pepper
- ½ tsp sea salt
- 2 tsp olive oil
- Remove giblets (aka gross insides) from chicken. Rinse entire thing with cold water and pat dry.
- In a small bowl, combine paprika, cayenne, pepper, salt and oil to create a paste.
- Rub the paste all over the chicken. Forget keeping things neat and tidy—I use my hands to do this.
- Place four balls of aluminum foil at the bottom of the crock pot and place the chicken on top, creating a little holder.
- Cook on high for 4-5 hours (or when temperature is 165 degrees, whichever comes first).
- Remove meat and either toss bones OR keep them around to create homemade broth.
I usually cook up a chicken on my day off so I have it available all throughout the work week to add on top of greens, make chicken salad with, or eat plain dipped in bbq sauce/ketchup. So many uses!
4-5lb organic chickens from Trader Joe’s run around $10-15. Costco offers two chickens (unfortunately not organic) for roughly that same price. While it may seem pricey at first, think of how many meals (plus broth) you’ll get out of it!
I can’t tell you how nice it is to not have to worry about lunches for work each day. A little prep saves a lot of time! Enjoy!
I want to know…
What do you usually pack for lunch?
Is there a certain sandwich you usually have? Just go with dinner leftovers? Eat out? All of the above?