Crockpot Chicken, Rotisserie-Style
6-7 sheets of aluminum foil
olive oil or canola oil
fresh herbs - rosemary and thyme (or your choice)
sea salt, black pepper
Wash and pat the chicken dry. While still in the sink, sprinkle oil over the bird and rub in with your hands. (If you want clean hands, you can "paint" the oil onto the bird with a brush). Sprinkle it all over with salt and pepper.
Ball up six or seven sheets of aluminum foil and place them in the bottom of the crockpot, covering the entire surface. The chicken will rest on them and not touch the bottom of the cooker.
Place the chicken into the crockpot. I usually have to position it slightly sideways so the lid will fit on the crockpot. The chicken should be resting on top of the balls of aluminum foil.
Sprinkle the herbs over the top and sides of the bird. I cut rosemary and thyme stems from my garden and leave them intact. That way, I can remove them when it's time to take out the chicken and cut it up.
Cook the chicken on low heat all day. Mine usually stays in about 8-9 hours, but a little less should be fine, too.
This is great as the main entree for the evening, and leftover chicken can be cut up and incorporated into a chicken casserole later in the week. Two meals in one - my favorite!
P.S. This is a healthy way to cook chicken, too!