Just for Erin...

I told my newlywed friend Erin that I would post some of my favorite crockpot recipes for her(EVEN THOUGH SHE IS NOT OFFICIALLY FOLLOWING MY BLOG YET!) so here is one...

Crockpot Rotissere Chicken

The leftover chicken is phenomenal the next day in chicken and blackbean quesadillas!


1 whole chicken, skinned (4-5 pounds)
3 tsp salt
1-2 tsp paprika (I like a little more)
1 tsp onion powder
1/2 tsp dried thyme (optional)
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary doesn't nec make it spicy but adds flavor)
4 whole garlic cloves (optional i used 2-3 tsp of the chopped garlic that comes in a jar in the prod section)
1 yellow onion, quartered (optional i only used about a half of an onion)

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. You have to do this to keep the chicken from being slimy and greasy and gross. .In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.If desired, shove garlic and onion inside the bird. Do not add water. Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat. so yummy!