Crockpot Rotisserie Chicken

Today's recipe is easy and serves as a base for recipes to follow. I love cooking up an inexpensive chicken this way. It gives me chicken broth for future soups, and chicken for a variety of recipes which I use later in the week or freeze for future means. It also makes the house smell wonderful and your neighbors envious of what's for dinner.

Crockpot Rotisserie Chicken

Roasting chicken
Seasonings, such as lemon pepper, or favorite chicken spices. (I often use salt, pepper and poultry seasonings or my rib rub for pork, tastes great on chicken too.)
Olive oil (optional)
large onion, chopped in chunks.
Celery stalks
lemon slices (optional)

Wash the chicken inside and out.
Pat dry with paper towels.
Rub with light coat of olive oil and apply seasoning liberally to outside and inside of chicken (I often skip the olive oil to cut the fats slightly.)
Lay several celery stalks and onion slices at the bottom of 4 to 5 quart slow cooker.
Place additional onion and optional lemon slices inside cavity of chicken.
Place chicken breast side up in slow cooker on top of onion and celery.
Carefully add 1/2 to 1 cup water or chicken broth underneath chicken.
Cover and simmer for 6 to 7 hours on low or until chicken is thoroughly cooked.
It's done when it falls off the bone.

I cool the chicken slightly, remove the skin and take the meat from the bone and either freeze or refrigerate for recipes later in the week. I freeze the broth for future soup bases.

The next two postings with be for recipes that use chicken as a main ingredient.
Occasionally we've eaten the chicken for dinner. It doesn't have the nice fried or roasted chicken look but it's wonderfully moist and flavorful.