It's crock pot season! I love making meals in the morning that make the house smell wonderful when I walk in the door after work. And best of all, by the time I get home all the hard work is done. All that's left to do is eat.
And to think- I never even owned a crock pot until I met my husband. "Our" crock pot was HIS!
INGREDIENTS4-5 pound whole chicken
1 tablespoon brown sugar
1 tablespoon all spice (not a typo, I used a whole tablespoon!)
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
3 limes, juiced (about 1/3 cup)
Use a 6-quart slow cooker. Skin the bird as much as you can (or don't. it's your choice.) and place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out!
In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice.
Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart--which is great. Moist, juicy, wondefully-flavored meat.
You can serve with lime wedges for a bit of extra citrus flavor, if you'd like.
This was incredibly easy. I love using the crockpot. Mix up the ingredients, turn it on, 6 hours later you have dinner. Oh, and the clean-up isn't bad either! One dish!
Mark loved this recipe, especially the leftovers. I actually thought the chicken was a bit dry, but it was very similar to those rotissery chickens you can buy at the store for $5 that have been spinning in an oven all day. For the $5 price for the 6 pound chicken I bought, we fed the family and had enough leftovers for 3 more individual meals.
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