I've Been Converted - Rotisserie to Crockpot

Let me just say at the outset, I did not plan on writing a blog post about this topic.  Therefore, unfortunately, no pictures.  Next time though for sure!

I have been a rotisserie chicken fan for a long time.  My favorite store-bought rotisserie chicken is from Sam's Club.  Aside from that, I've always done my own with my "Ronco set it and forget it" rotisserie.  LOVED it.

However, recently, I became curious about a recipe I kept seeing on the internet for "crockpot roasted chicken".  Really?  How is that even possible?  Anything I cook in the crockpot usually comes out fall-off-the-bone tender, but not crispy on the outside, more like a chicken to make soup or casseroles with.
I was skeptical but thought I'd give it a try.  I've now cooked this chicken twice in a week and I AM HOOKED!

So easy.  Whole chicken, take out the "extras" inside.  Rinse and dry.  Now, at this point, just season it however you like.  I generally put quartered onion, garlic cloves, and fresh herbs from the garden inside the chicken, and then season the outside with onion powder, oregano, salt, pepper, and paprika, but you can use whatever you like.

So next, make long pieces of aluminum foil strips by tearing off a long sheet of foil and fold it in half and then in half again, to make a long strip.  Do this twice.  Lay them in the bottom of the crockpot, criss-crossed, and then up the sides and over the edge of the crockpot.  These will serve as lifters to remove the chicken from the crockpot when it's done because it's going to be so tender.

Next, place your chicken in the crockpot on top of the foil strips put the lid on and cook for 7 to 8 hours.  That's it.  No water, no broth, no nothing.  As the chicken cooks, it will make its own juice.

Now, here's the trick to making the outside crispy like a roast chicken.  After the 7 to 8 hours, heat your oven to 500 degrees.  Remove the chicken from the crockpot by lifting it up and out with the foil strips and lay the whole thing down on a oven pan.  I use the bottom part of my broiler pan.  At this point, I sprayed the top of the chicken with some cooking spray just to help the skin crisp.  When your oven reaches 500 degrees, place the chicken in the oven and cook for 20 minutes.

That's it.  Done.  The chicken will be so tender on the inside and yet crispy on the outside.  AND a bonus, when you're done, throw the bones back into the crockpot with a carrot and a piece of celery and 5 cups of water.  Put it back on low and cook overnight and you have fresh chicken brought in the morning for soup!

Can't get much easier, and I'd much rather clean a crockpot than that pan at the bottom of the rotisserie!