Crockpot Roast Chicken

Many times you probably run screaming into the grocery store to pick up a rotisserie chicken just so you'll have something for dinner.  I hate the grocery store at dinner time because it's so crowded and everyone's fighting over those darn chickens. 

If you have a large crockpot, you can make your OWN chicken, no fuss, no fights and no extra weird things in the seasonings (have you read the labels on the store cooked chickens?  yeeeesh!) 

I love my crockpot, because it works all day cooking so I don't have to.  Right now, it's got chopped cauliflower and water cooking all day so when I get home all I have to do is drain and mash it up and I've got a crust started for Wheat Free Pizza.

Crockpot Roast Chicken

3-4 lb chicken

Olive oil

Seasoned salt or lemon pepper or garlic salt, etc.

Tin foil

Clean chicken inside and out. 

Rub with olive oil and sprinkle with seasonings.

Rub the inside of crockpot with olive oil – Do NOT put any water/liquid in the crockpot.

Roll up about 6 wads of tin foil into balls and put them in the bottom of the crockpot. 

(Give them a good drizzle of olive oil as well, it helps). 

The chicken is going to ‘sit’ on the tin foil balls to keep it out of the juices.

Put chicken back side down on top of the foil balls.

Cover and cook on HIGH for 4-6 hours. 

If you have to leave it in for 8 hours it will still be fine.  The chicken just falls off the bone.