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Sunday, February 27, 2011


I made a roasted chicken today in the slow cooker. It was, as the kids say, "off the hook". I cut up a few potatoes, threw in some baby carrots, two cups of chicken stock. But the real magic was the dry rub I used on the top of the bird. Follow this seasoning mix and just rub it onto the chicken before placing it in the crock. I cooked it on LOW for 9 hours. This was the best roasted chicken I have ever made (or so says the Queen of Crock).

3 tsp. sea salt
3 tsp. paprika
2 tsp. black pepper
2 tsp. garlic powder
1 tsp. chili powder


1 comment:

  1. I read that if you put the bird upside down in the crock that it makes even the breast meat tender. I'm going to try this tip next time. YUM!


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