Sunday, August 12, 2012

Rotisserie Chicken In a Slow Cooker

3 1/2 - 4 pound whole chicken (giblets removed)
2 tablespoons GFCF margarine (we use Earth Balance soy-free)
1 lemon
Lawry's Lemon Pepper
Lawry's Garlic Salt

(This is messy. Have plenty of paper towels handy.)

Rinse chicken and pat dry with paper towels. Sprinkle liberally, inside and out, with lemon pepper and garlic salt. Coat entire chicken with GFCF margarine. Sprinkle again with lemon pepper and garlic salt. Cut lemon into wedges (remove seeds) and place inside chicken cavity.

Spray slow cooker* with cooking spray. Place a small oven-proof glass (like a single serving casserole dish) lid or saucer in the bottom of the crock. Spray with cooking spray.

Place chicken into slow cooker, breast sides up. Put any remaining seasoned margarine bits into the cavity with the lemon wedges. Cover and cook on high 4 1/2 hours. When cooled, remove chicken from crock and debone. Scrape fruit out of lemon wedges and mix with chicken.

*Before I purchased our new slow cooker, I researched many slow-cooker website FAQs. Proctor Silex crocks, for example, do not contain lead or cadmium.

~ The last time I tried to cook a chicken in a slow cooker, the end result was shredded chicken, which I did not want. I have seen a few recipes for rotisserie chicken in a slow cooker; this is my modified version.

One of my favorite oven-roasted chicken recipes includes potatoes and carrots, so I may try to add those next time. There was about 1 and 1/2 cups of liquid in the crock when I removed the cooked chicken. But I am not yet sure how much of that is fat. ~