Rotisserie-Style Crock Pot Chicken {recipe}

I don't know about you, but I like anything that makes my life easier.  I started making this rostisserie-style chicken about a month or so ago.  After we do our big grocery shopping trip (we go twice a month), I use this recipe to cook a 5 lb (or so) bird.  Then I'll shred it up and refrigerate it, or freeze what I won't use up in a few days, and use it in my recipes throughout 2 weeks... like chicken enchiladas, chicken alfredo, chicken pot pie, chicken noodle casserole, chicken salad sandwiches for lunch, etc.  It works so well for our little family, and is so much cheaper than buying 4 or 5 (1 lb) packages of chicken.. and saves time during dinner since it's already cooked.  :)

It's also good if you just want to eat it by itself with some sides for dinner.. after sitting in the crock pot all day, the chicken is so flavorful and delicious.. and tender (literally falling apart.. love it)!

(is it just me, or is this picture creepy?  it kind of creeps me out.. maybe I'm just weird?)

Rostisserie-Style Crock Pot Chicken

• 1 whole chicken, about 5 pounds
• 2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. Italian seasoning
• 1/2 tsp. dried thyme
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1 yellow onion, quartered
• 4 whole garlic cloves (optional)

Skin the chicken (if you want, you don't have to) and get rid of all the nasty insides, etc.  I usually buy the chicken that already has the insides cleaned out so I don't have to deal with that mess.

In a bowl, combine all of the dried spices.  Rub it all over the bird.  Massage it in good!  Inside and out.  Put the bird in the crock pot, breast side down.  Put the onion and garlic inside the bird.

Do not add any liquid to this.

Cover and cook on high about 5 hours or on low 8 hours.. or until meat is fully cooked and has reached your desired tenderness.

When it's done, shred it up and eat it!  Or refrigerate/freeze it for future use (like I do:).