"Rotisserie" Chicken
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| Tue, 09-28-2004 - 10:23am |
This crock pot chicken tastes like rotisserie chicken from the deli!!! Originally, this recipe called for a whole chicken. I prepared it with just chicken breasts, and that way all of it is South Beach friendly! More "good" portions. :)
Deli Chicken (all phases)
4-6 chicken breasts, bone-in
Olive oil
Lawry's seasoned salt (no substitutes)
Aluminum foil
Clean chicken. Brush with olive oil. Sprinkle to taste with Lawry's. Spray inside of crock with non-stick spray.
Note: Do not put any water in the crock.
Roll some wads of aluminum foil into balls and line the bottom of the crock with them. Place chicken, bone side down, in crock on top of aluminum balls.
Cook on High for 4 to 6 hours. (Will not come out the same on low.)
Remove skin before serving. May also be cooked without the skin, but may be too dry if cooked skinless. If you still find your chicken coming out dry, add a little bit of water to crock before cooking. Note: sprinkle some of the Lawry's seasoned salt in between the skin and the meat before cooking for more flavor.
Maggie
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Jessica
I take this chicken, shred it, then add reduced-fat mayo with curry powder... then put a scoop on my salads!
Susan :)
I'm making this now - to shred the chicken and make homemade chicken curry salad to top my salads this week.
Susan :)
Maggie I love how the chicken just shreds with this recipe (so conducive to curried chicken salad, or a tex-mex mix.).
Susan :)