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Crock-Pot Roasted Chicken
Crock-Pot Roasted Chicken

Crock-Pot Roasted Chicken

16 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 tsp Lawry's seasoning salt with paprika
1/4 tsp lemon pepper
1/4 tsp Accent seasoning salt
1 tsp oregano or Italian seasoning
1/2 tsp Original Mrs. Dash seasoning (the yellow one)
1/2 tsp garlic powder
1 tsp vinegar
1 tsp lemon juice
tsp 1 to 3 water (use only enough to make the mix pasty so that it will stick to the chicken)
lb 3 to 4 chicken or chicken parts
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Let's Make It
1
Mix all wet and dry ingredients together, then rinse the chicken and pat dry. Remove skin if you prefer it that way. Rub seasoning mix on inner and outer parts of the bird and place the chicken in a resealable plastic bag. Seal bag and refrigerate overnight.
2
The next morning, wad up between 4 to 6 three-inch balls of aluminum foil (depending on the size of your crock-pot) and place them in the bottom of the crock-pot. This helps keep the chicken above the fat as it drains off while the bird browns. Place the chicken, breast side down on top of the foil balls and cover.
3
Set on high for 1 hour, and then reduce heat to low and continue cooking for 6 to 7 more hours, until the juices run clear when poked with a fork.
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