ALEXANDRIA, Va. — This winter was the season of the crock pot in our home. In all, we used it about ten times and tried several recipes. This one, Crock Pot Chicken, comes is based on one from food.com. @scrappled who also blogs about Penn State/Big Ten football, beer and music at Slow States, was the one who made me aware of it.
# 4 teaspoons salt
# 2 teaspoons paprika
# 1 teaspoon cayenne pepper
# 1 teaspoon onion powder
# 1 teaspoon thyme
# 1 teaspoon white pepper
# 1/2 teaspoon garlic powder
# 1/2 teaspoon Lawry’s seasoned pepper (recipe called for black)
# 1 large roasting chicken (with pop-up timer if possible)
# 2 cup chopped onion (recipe called for an 1 onion and listed it as optional)
# Approximately 1 tbsp of poultry seasoning (not in the recipe and probably redundant)
Erica combined the spices in a bowl and per @scrappled’s advice, rubbed it under the chicken skin and ontop of it. The onions were diced and put in the bottom of the crock pot.
6-8 hours later…
The chicken was juicy as advertised, but I think we erred by having the extra onion; Erica did not. We served it with mashed potatoes, because I love them, and seemed to get 3 or 4 meals out of it. We will make it again, but probably with only one onion.