i used to use the crock pot a lot. i don't so much anymore, mainly bec I pretty much stopped eating meat/chicken/turkey. the problem is that most vegetables just disintegrate in the CP so you are left mainly with the meat/chicken. OTOH - its good bec you can make a roast or turkey breast or meat loaf, slice and freeze and this way you always have soemthing ready to eat.
there was a recipe roaming around the 'net called 'crockpot sticky chicken' or something. it's easy and most people (but not everyone) love it. i used to make it with a lemon in the cavity instead of the onion. sometimes i would put small whole potatoes on the bottom of the crock, and then put the chicken on top of that. yum. so here is the sticky chicken recipe:
This was shared by Faith on AOL, from a recipe by Lynne Heller I believe.
Crockpot Roast Sticky Chicken
4 tsp salt (I only use 2 tsp)
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
Note: When you put the chicken in the crockpot, be sure to put it on a rack, trivet, balled aluminum foil, or a layer of carrot and celery sticks, anything to lift it out of it's own juices. If you allow it to sit in the juices it generates, which is quite a bit, you'll have some highly seasoned chicken with a boiled soup texture! Lifting out the juices also helps.
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