Blue Plate Mondays - Slow Cooker Rotisserie Chicken and Potatoes

Time for Blue Plate Mondays at Kelly’s (un)Deniably Domestic. Check out the great recipe ideas that others are posting. Yummy! While you’re there, check out the cute apron Kelly made and what you can do to win it.

A working woman’s best friend in the kitchen has got to be the slow cooker. And why not? Put it in the slow cooker before you head to work and dinner is ready when you get home. A Yahoo search for crock pot recipes produces 21,700,000 hits!

When I was working, I used my slow cooker on Sundays to fix soup that I would take for lunch the following week. It also would be called into action at least one day a week to fix dinner. My favorite cookbook is Busy Woman’s Slow Cooker Cookbook by Sharon and Gene McFall and you would be able to pick it off my shelf and know I have used it often.

The following recipe is not one that came from this cookbook, but it is one I make often. The chicken is supposed to taste like a rotisserie chicken you would buy at a grocery deli. I’m not so sure about that, but it is good and easy.

Slow Cooker Rotisserie Chicken and Potatoes

1 whole chicken*

Olive oil

Rotisserie chicken seasoning

Baking potatoes

Aluminum foil

Clean chicken inside and out. Rub a little olive oil over the chicken or spray with olive oil cooking spray. Sprinkle liberally with the rotisserie seasoning. Three to four tablespoons is not too much.

Spray the inside of the slow cooker with cooking spray. Place the foil wrapped potatoes in the bottom of the slow cooker. If you do not want the potatoes, roll three or four wads of foil into two or three inch balls. Do not put water in the slow cooker. Place the chicken, breast side down, on top of the foil wrapped potatoes or foil balls. The aluminum foil is what gives it the deli taste. Cook on HIGH (will not come out the same if cooked on low) for four to six hours. A three pound chicken usually cooks in four hours.

*Do not spend extra money buying a chicken labeled as a roasting chicken. Most stores take large fryers, repackage as roasting chickens and charge more per pound than for a fryer.

The potatoes can be eaten as you would a baked potato, although they are more like potatoes from a roast. I have thrown two or three cloves of garlic in the slow cooker, then made garlic mashed potatoes.

Leftovers? I’ve used the leftover chicken in quesadillas or a casserole. There will be a lot of liquid in the slow cooker. Use it and any leftover chicken with a bag of egg noodles for chicken and noodles. If you aren’t planning on using the liquid soon, freeze it in a zippered bag or container to use for soup. Don’t throw away the bones and skin either. Put those in a freezer bag and freeze. Next time you have chicken, add that carcass. Once you have three or four chicken carcasses, use them to make stock.

Join us for Blue Plate Mondays. Tell us what’s cooking at your place.