recipes - crockpot Archives | Page 6 of 11 | Sweet Anna's (2024)

We all know how much I love the rotisserie “cheater chickens” from the grocery store (or more specifically, Costco!), right?

Well, I do… and I’m not ashamed to admit it!

But sometimes (though I don’t really know why…)I feel the urge to buy plain-old raw chicken, which then sits in my freezer being ignored while I continue to buy Cheater Chickens almost every time I go to Costco!

I think I just can’t ignore the aroma when I walk by. It consumes me and takes me by sheer force.

So, months later when I remember that I have ‘real’ chickens in my freezer, I decide it’s time to use them. Enter: the Faux-tisserie Chicken!

Cooked in the Crockpot with minimal prep-work, this chicken is almost as good as an honest-to-goodness rotisserie chicken! (Maybe even better, depending on where you buy your ‘cheaters’ and the quality of your ‘real’ chicken!)

Try this next time you remember that whole chicken sitting in your freezer being ignored! (Or next time one of your roosters makes a bit too much noise in the morning! What? You know you’ve thought it before!) :o)

“Faux-tisserie” Chicken Recipe
adapted from Saved By The Egg Timer

Ingredients:
One whole chicken, small enough to fit in your slow cooker, thawed
about 1/4 cup seasoning salt (store bought or homemade)
aluminum foil or 3 medium onions

Directions:
Place 3 aluminum-foil balls (about the size of your fist) or 3 medium, peeled onions in the bottom of the slow cooker.

Rinse the chicken in cold water, removing any ‘extra-parts’ hidden in the body cavities (I know, gross huh? Does anyone really use those?!) and pat dry with paper towels.

Place the chicken, breast side up, on the foil balls or onions in the slow cooker. (The foil balls keep the chicken up out of it’s juices so that it doesn’t steam!)

Slide your hand in between the skin and the breast, separating it without tearing the skin. Take about a tablespoon of seasoning salt (or salt and a bunch of seasonings, whatever you like!) and rub it in between the skin and breast.

Take the remaining seasoning salt and rub it all over the outside of the chicken and sprinkle it into the cavity.

Cover the slow cooker, turn on LOW, and cook for 6-8 hours – depending on the size of your chicken, until the juices run clear and the chicken is falling apart tender.

(Save the juice to make gravy, or just spoon it as is over the chicken when you serve it!)

This is actually a meal Made By My Man! Last night he decided it was his turn to throw something together in the crockpot, and I must say… he did a great job!

In our house, Daddy is the weekend breakfast cook. Like a short-order chef, he thrives on making whatever you could possibly want… fun for us, and fun for him!!

He doesn’t usually get to make dinner though (ummm… that’s my department!) so this was a fun treat!

We had some chicken leftover in the fridge, so that’s what he used and you can use. Or you can use raw chicken… either way will work and taste great!

(Our leftover chicken was actually some thighs I had cooked in the slow cooker with a bottle of Franks Buffalo Sauce. We had half the chicken left, so about 2 breasts worth and 1/2 a bottle of sauce for this chili. Use however much you’d like though!)

This recipe was born more out of necessity than creativity… but it turned out to be so good I just had to share!

I love using my crockpot. SO much. But since I haven’t been able to eat any form of tomato or citrus for the last 7+ months, my creativity is quite hindered.

I had some chicken thighs in the freezer that wanted to be slow-cooked on this cold-dreary-is-it-really-still-summer?-day.

My usual go to chicken – in the crockpot with a container of salsa dumped over it – is not on the ‘ok’ list right now, but I saw a bottle of Frank’s Buffalo Sauce in my cupboard, did a quick check (nope, no tomatoes!!) and dumped that on instead!

The house smelled amazing all day (if you like buffalo wings like we do, I guess!) and tasted even better!

I used bone-in, skin-on thighs… because that’s what I had in the freezer. Use whatever you’d like!

Crockpot Buffalo Chicken Sandwiches Recipe

Ingredients:
8 chicken thighs or 4 chicken breasts
3/4 bottle of Frank’s Buffalo Sauce

Directions:
Place the chicken in the crockpot. Dump the buffalo sauce over to coat.

Turn slow cooker on HIGH & cook for 4-6 hours, until the chicken is cooked through and falling apart.

Take the chicken pieces out of the slow cooker, remove skin and bones if there are any, shred the meat and return to the sauce.

Toast french or ciabatta rolls that you have cut in half, until golden. Pile on the shredded chicken/sauce mixture and enjoy!

(Top with an additional drizzle of sauce leftover from the bottle if you’d like it saucier/spicier!)