There's something about chicken. In the oven, on the rotisserie, on the grill...the smell and the taste say "warm hug from Grandma" for so many of us.
But slow roasting a chicken takes time, and supermarket rotisserie offerings can be risky: hidden ingredients in the sauces and spices and cross-contact risks are enough to give any celiac the heebie-jeebies.
So I make it at home, in the slow cooker. I love my slow cooker. Not as much as Stephanie O'Dea loves hers, but a lot. I have (and still use) my Mom's original 1970s Crockpot Cookbook.
I'm not big on big dinners most days, but I do love a hearty breakfast. So I make mine overnight and eat it in the morning.
You do you. Just try this, whether for breakfast, lunch, or dinner. It's so good.
Rotisserie-ish chicken
Ingredients
1 lb chicken parts - or as many as you have, frozen or thawed
Garlic (minced or powder)
ground cumin
sweet or spicy paprika, as you prefer
a squeeze of lemon juice (2 tsp or so)
Sprinkle the spices over the chicken pieces -I like to do this in the package and shake them around so both sides are covered, but you can also do it in the slow cooker or in a plastic baggie.
Put the seasoned chicken pieces in the slow cooker and add the lemon juice. Put the cover on top and turn on the slow cooker. In my cooker, it's about 8 hours on low or 4 hours on medium.
Walk away. Come back when it's done and enjoy tender, juicy chicken with a salad or your favorite sides.
So easy. So versatile. So good.