Can you say YUM?

A gal named Christy posted this technique on her blog for Crockpot Rotisserie Chicken.  I’d never heard of putting foil balls under the chicken, but man, it’s great!  The bottom of the chicken isn’t soaked in the chicken grease and everything is fall-off-the-bone tender.  And whole chickens can be found SO cheaply, so this really a great idea in these tougher economic times.

Of course, being the rebel that I am, I didn’t follow her seasoning instructions.  I went for a Mexican flair since I’m using the chicken to make my Creamy Chicken Tortilla soup (recipe to follow hopefully).  I used chili powder, cumin, seasoned salt, Mexican oregano and garlic powder.  I can easily see this seasoned anyway you wish–very adaptable.

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