I’m so desperate to be done with decorating my house. Every day when I come home, there are boxes in front of my door and phone calls to return from delivery people. I have to remind myself to live and enjoy life now and not to wait for everything to be perfectly in its place. Today’s recipe is all about the technique. Elevating a whole chicken off the base of the crockpot allows it to brown beautifully and cooking it at a lower temperature than in the oven means the meat is fall-off-the-bone-tender. I used Goya Sazon seasoning because that’s what I like, but you could easily swap it out for a couple tablespoons of Cajun seasoning or rotisserie seasoning or any spice mix you prefer. It’s my little slice of perfection after a messy day!
- 4-lb chicken
- 2 tbsp olive oil
- 2 packets Goya Sazon
- 4 balls of foil
- Remove inside bag from the chicken.
- Crush 4 pieces of foil into balls and place in the bottom of the crockpot.
- Rub Goya Sazon seasoning and olive oil all over the chicken, including the inside cavity.
- Cook in crockpot on high for 3 hours.
You’ll need:
- 4-lb chicken
- 2 tbsp olive oil
- 2 packets Goya Sazon
- 4 balls of foil
Remove inside bag from the chicken. You can use the contents to make a gravy, but usually I just chuck it in the trash. I think it’s almost a rite of passage to forget to remove this bag at least once, lol.
Crush 4 pieces of foil into balls and place in the bottom of the crockpot. Peeled potatoes would also be a good substitute for the foil.
Rub seasoning and olive oil all over the chicken, including the inside cavity.
Cook in crockpot on high for 3 hours.
Juicy and delicious!
The slow cooker is so underrated … especially this time of year. It’s convenient, almost fool-proof and produces delicious (insert dish here) every time. But the really cool thing about the slow cooker is that it does all of this without heating up the house. — Looks delicious, Tekesha. And I notice you are eating it with Italian flat green beans! Bravo!
Thanks, Adam! You are so right about the slow cooker. It is truly my salvation in the summer (wtf happened to spring this year?!). 😀
I have the worst luck when it comes to oven-roasting chickens…So much so, that I refuse to do a whole bird anymore. I’m going to give this method a try, though, and see if I can turn my luck around!
Oh yes. I have pulled many a chicken from my oven thinking it was done, but it was totally raw on the inside or completely over cooked. Lol! Definitely give this a try!