Rotisserie Style Crock Pot Chicken

Wow! It's been awhile. It's not that I haven't been in the kitchen creating wonderful yummy goodness.. I just haven't been blogging about it. I have also though about closing this blog down, but haven't come to a conclusion yet so I'll keep posting! I have a few recipes to share, but sadly.. no pics :-(. I promise though, that all recipes I share are exceptionally good even without visual confirmation!

This recipe I received my from aunt, and boy am I thankful she sent it. It's so incredibly good! Normally when I want rotisserie style chicken, I just pop on over to the grocery store down the street and buy one that is already done. But I love this even better, since it makes my house smell delicious from cooking all day and it's already at home when I get home from work. The other great thing is that if you don't have all the spices on hand, throw in something else.

Rotisserie Style Crock Pot Chicken

1 whole chicken (4-5 lbs.)
3 tsp. kosher salt
1 tsp. paprika
1 tsp. onion powder
½ tsp. dried thyme
1 tsp. Italian seasoning
½ tsp. cayenne pepper
½ tsp. black pepper
Pinch of chili pepper

Remove all the innards of chicken. Mix the spices together and rub it all over the chicken (even under the skin), and throw it in the crock pot (essentially the spices combined together makes a rub).

Low for 8 hours (I left mine in for 9ish and the meat practically fell off the bone!), or high for 4-5.

Zesty Roasted Chicken and Potatoes

I tried a new dish for dinner tonight, and it was excellent! This is another recipe to add to your budget friendly/quick dinner recipe collection.

I found this recipe in a cook book that I already had. I have a TON of cookbooks that I have received over the years that were just patiently waiting to be perused. So if you are at a loss of what to make for whatever the occasion might be, go through the cookbooks you already have. You never know, you might find something that catches your fancy.


Zesty Roasted Chicken and Potatoes
Courtesy of Betty Crocker's Fix-It-Fast Family Favorites

6 skinless boneless chicken breast halves
1 lb. small red potatoes, cut in quarters
1/3 cup mayonnaise or salad dressing
3 tbsp Dijon mustard
1/2 teaspoon pepper
2 cloves of garlic, crushed
Chopped fresh chives, if desired.

1. Heat oven to 350. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
2. Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
3. Bake uncovered 30 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives.