A few weeks ago I was trying to come up with a new way to cook chicken in the crockpot. I had read where people used foil made into balls to keep chicken from cooking in its juices while in a crockpot and thought this seemed like a good idea.
I threw a few seasonings together and rubbed it on some chicken thighs and my version of crockpot rotisserie style chicken was born.
The chicken was tender, flavorful, and wasn’t soggy from floating in its juices. My family loved it and I even made it again using chicken breasts with the same tasty results.
The great thing about this recipe is that there are only 5 ingredients and it is safe for those with food allergies like my Joshua.
I decided to triple the seasonings in this recipe and put them into an empty paprika bottle. Now when I make this recipe again I can just sprinkle on the right amount of seasoning and keep the rest for the next time.
Here’s my simple recipe.
- 2 Tbsp. Paprika
- 1 Tbsp. Salt
- 2 tsp. Garlic Powder
- ½ tsp. Pepper
- Chicken (whole, thighs, etc.)
- Aluminum Foil
- Remove skin from chicken.
- Combine paprika, salt, garlic powder, and pepper in a bowl.
- Rub the spice mixture onto the chicken.
- Make balls out of the aluminum foil and place them in the bottom of a crockpot.
- Place the chicken on top of the foil balls.
- Set the crockpot to low and cook for 8 hours.
If you need more seasoning than the recipe makes you can double it. However, do not save any of the seasoning that has touched raw chicken.