Roast Chicken Dinner
serves 4 to 6 with leftover option
(2) 4 lbs whole chickens or some variation on the weight
*I like to get a 6 or 7 lb chicken and that way I have leftovers for a few meals
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp white pepper
1 tsp thyme
1 tsp onion powder
1 tsp cayenne pepper
2 tsp paprika
2-4 tsp salt
Rinse and clean your chicken with cold water. This means take out the giblet packet that is hidden in the open cavity for those that never even knew this was in there! I like to cut off as much of the skin as possible so your end product is not super greasy. Mix all of the seasonings together and rub all over the chicken. Place the chicken breast side up and slow cook for 6-8 hours on high or 8-10 hours on low. That's it...really could it be any easier!!
Here is a look at all the spices...I like a bit more cayenne but you could omit it totally if you don't like some heat.
The chicken all rubbed down...note the skin is, for the majority, removed
Breast side up in the crockpot. If you can get a chicken with those pop up thermometers that's even better. Love those things! The last hour or so I add potatoes...or carrots or onions, whatever you like. That way your veggies aren't mushy in the end.
The finished product. The meat should fall off the bone when done, that's an easy way for you to tell if your nervous about undercooked chicken. Not a bad meal price point either, a 6.73 lb bird at 79 cents/lb! Mmmmm...can you smell the goodness!
So, that's it. Super simple and super good. Now just sit back and listen to the oohs and ahhs from your hubby and your kids as they devour this delicious meal that they think you spent all day cooking. Then relax this evening as your hubby watches the kids since you slaved in the kitchen all day *wink, wink*