Crockpot Rotisserie Chicken

I love using rotisserie chicken. It is very flavorful and has so much meat, but at about $7.00 a piece, it's not always a practical option....until now!!! I made this one in my crockpot for $3.80! That's almost half the price! Plus- the meat is so versatile. This week I used it in Chicken and Borracho Bean Burritos, but I also  use it in pasta, as a main dish, in salads, tacos, etc.

I bought:

1 whole fryer chicken ($3.00)

1/2 cup dry white wine or chicken broth (wine; $.80) 

I had on hand:

Olive oil

2 tbsp minced garlic

2 bay leaves

1 tsp dried rosemary

Cavendar's Greek Seasoning

Salt and pepper to taste 

 

1- Remove giblets from chicken and dispose. Rinse chicken and pat dry. 

2- Place chicken in crockpot and sprinkle well with salt, pepper and Cavendar's seasoning. Then drizzle with olive oil. 

3- Drizzle heated saute pan with olive oil.  Add garlic to pan and saute for about 30 seconds, or until fragrant. 

4- Add wine (or broth) to pan, along with all seasonings and stir. 

 

5- Pour wine mixture over chicken in crockpot. Cook over high heat for 3-4 hours or low for 5-6 hours, turning chicken over periodically. I try to keep the breast side down for the majority of the time so that it gets the most moisture. COOK TIME WILL VARY ACCORDING TO SIZE OF CHICKEN.

6- Remove chicken from bone and serve as desired. I made chicken and borracho bean burritos.