Friday, October 12, 2012

Crispy Crockpot Chicken

Crispy? Yes, you read that right! Here's how you do it.

I took my whole chicken (innards removed!) and gave it a rinse. I plopped it in my crockpot. Next comes my favorite part-- my little secret that I'm going to share with you.

Have you seen these?
See all the fantastic flavor options? And this is ain't all of them!

I'm in love with them. Oh, so tasty. And I use them for more than just marinating and grilling!
Tonight I picked Mojito Lime. Mmmm... I just sprinkled 1/2 the package on top of the chicken. No rubbing or anything fancy. I rolled up the seasoning to save for another time.

Turn on your crockpot on low and cover. Cook for 3 hours. Now here comes the crispy part. Ready?

Stick a wooden spoon under the lid for the last hour. Getting that steam out will allow the skin to crisp up. Now we aren't talking Kentucky Fried crispy. It's more like rotisserie crispy. But that's a ton better than slippery, slimy! 

Now my chicken was just under 5 lbs. It cooked a LOT faster than I thought it would (I was planning on it taking 6 hours!). It's been done since 4:00 and dinner can't be for at least another hour. But that's the lovely thing about crock pots. I've left it plugged in and vented with the spoon. It'll be fine.

See. Mmmm... Please pass the rice!

1 comment:

  1. I would never have known to do that... I'm going to try this for a Sunday dinner, the family will love it!