Sunday, March 24, 2013
Crock Pot Roast Chicken--SRC
Secret Recipe Club is a great way to meet new bloggers and have fun along the way. Each month you are assigned a blog and then you have several weeks to 'stalk' this blog. That is the fun part--I looked at page after page on Megan's blog Cooking Whim's. Each page was full of great stuff! I really liked Megan's blog because it has something for everyone. Healthy dishes, product reviews, yummy desserts, restaurant finds and so much more.
Megan has some fun 'getting to know me' blog posts. Megan has red hair, is recently married to her high school sweetheart and loves her nightly workout (so she can eat what she wants). Megan has a love affair with all things pumpkin--I pinned many recipes for fall baking.
So many recipes on Megan's Blog looked delicious but is is still very cold in Utah. I was intrigued with her Crock Pot Roast Chicken, it was as delicious as she described. I will never buy another Costco Rotisserie chicken again. It was so simple.
Megan's Crock Pot Roast Chicken
2 teaspoons salt
1 teaspoon paprika
2 teaspoons garlic powder
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
Rinse roasting chicken and dry. Rub seasoning mixture all over bird.
Quarter an onion and place in the bottom of the crock pot. Make 4 or 5 balls of aluminum foil about the size of golf balls. Place in the bottom of the crock pot--this will keep the chicken from sitting in its juices. Place the chicken on top of foil ball and onion. Cover and cook on high for 1 hour, lower heat and cook till meat thermometer reaches 165 degrees. Depending on the size of the bird this will take 4-5 hours. Watch closely, over cooking will dry out the bird and nobody wants a dry bird!
We enjoyed this chicken with roasted veggies. There was plenty of chicken left over for Chicken Pot Pies.
I have some fun spice blends in my spice cupboard. I can't wait to try this bird many ways. It's another great way to use your slow cooker. Thank you Megan!