hwillm, please help me on your "slow cooker chicken" recipe :o)

[big brown horse]

This is what you wrote in the "whats for dinner" thread:

Slow cooker chicken is AWESOME, it tastes exactly like rotiserrie chickens from the grocery store:

(instead of the spice mix, I used a homemade Montreal Chicken Spice mix that I already had in the cupboard... also check chicken... mine took 4.5 hours to cook)

Ingredients
1 (4-5 lbs) whole chicken
Rub Ingredients:

1/4 cup paprika
1 tablespoon packed brown sugar
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Materials
Aluminum foil rolled into 7 or 8 one inch balls
Directions
1. Roll aluminum foil into balls and add to bottom of your crockpot.

2. Rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well.

3. Set chicken on top of foil balls and set slow cooker to high and cook for 8 hours or until chicken reaches 180 F.

I am so excited to try this, I even have a plump free ranged chicken waiting in the fridge. I just am a bit confused about the bold print of your directions. Would you please help me understand? High or low and for how many hours? (I don't want to ruin my bird! )

Thanks!!
-Sally (Yup, I already pm-ed you too. )

 

[miss_thenorth]

Hi!

I'll give ya my interpretation. I think she wrote out the directions as is, and the directions said cook on high for 8 hourse, but I think when she tried it, hers was done in 4.5 hours.

So, I would check it with the meat thermometer after about 4 hours. I think it is relative to the size of the bird.

Hwillm, you can correct me if i'm wrong.

 

[big brown horse]

Ok, that is kinda what I was thinking. Perhaps 8 hours would be if the crock pot was set on low?

I was also thinking about brining the bird in 1/4 cup of salt water per two pints of h2o for a few hours first too. (Then you would not need to add any salt to the rub, and it would be a really nice moist bird too.)

Ooo, I can't wait!

ETA: you would need to rinse the bird after brining and pat dry before the rub.

 

[Blackbird]

I'll be right over Sally!

 

[big brown horse]

here is what hwillm sent me:

Hi!

I cook it on high... usually for 4.5 hours (don't peek while it's cooking) for a 3-4 pound chicken. The recipe says longer than that, but they were cooking larger birds.

When you go to take it out, it will try to fall apart it's so tender, so use a big spatula to get the whole bird out without it falling to pieces.

Good luck... it's SO yummy... just like the rotiserrie chickens from the grocery store.

Heather

Thanks Heather!~


I followed the directions (I used a homemade taco seasoning rub b/c I really can't do sugars) and laid a small stack extra silverware at the bottom (I don't have aluminum foil anymore) to keep the chicken up off the bottom of the crock pot.

It should be ready in a few hours, as we speak my house smells FANTASTIC!!!!!

 

[big brown horse]

Oh yeah, BB can you be here by 6:00 my time?



And I did brine the bird for 2 hours in sea-salt water. Remember to rinse and pat it dry before you rub it down with the rub, it helps the skin get nice and crisp.

 

[Blackbird]

That only gives me two hours.. I better hurry it up!

 

[TanksHill]

 

[hwillm1977]

Oh... I missed the thread before I replied to the PM...

How'd it turn out?

I love it

 

[miss_thenorth]

What she said! I have a chicken defrosted, since I didn't have enough time last time to make it, it is on the list for today.