Slow Cooker Mexican Rotisserie Style Chicken Food

CROCKPOT MEXICAN CHICKEN

Steps:

• Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
• Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
• Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
• Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
• Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

SLOW COOKER MEXICAN CHICKEN

Steps:

• Add all ingredients to slow cooker
• Cover and cook on high for 3-4 hours or low for 6-8
• Remove and shred chicken, return to slow cooker
• Let set 15 minutes to thicken before serving

SLOW-COOKER MEXICAN ROTISSERIE-STYLE CHICKEN

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In small bowl, stir together taco seasoning mix, cumin, salt and red pepper.
• Pat chicken dry, both inside and outside, with paper towels. Rub chicken inside and out with seasoning mixture. Sprinkle any remaining seasoning over chicken breasts.
• Place chicken, breast-side up, in slow cooker.
• Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

SLOW-COOKER ROTISSERIE-STYLE CHICKEN

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• In small bowl, stir together brown sugar, chili powder and salt.
• Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
• Place chicken, breast-side up, in slow cooker.
• Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

SLOW COOKER ROTISSERIE-STYLE CHICKEN

Steps:

• In a small bowl, combine the first seven ingredients. Carefully loosen skin from chicken breast; rub 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over chicken. In another bowl, toss carrots and onions with cornstarch; transfer to a 6-qt. slow cooker. Place chicken on vegetables., Cover and cook on low for 6-7 hours or until a thermometer inserted in thigh reads 180°. Remove chicken and vegetables to a serving platter; cover and let stand for 15 minutes before carving. Skim fat from cooking juices. Serve with chicken and vegetables.

SLOW COOKER ROTISSERIE STYLE MEMPHIS CHICKEN

Steps:

• Roll aluminum foil into balls and add to bottom of your crockpot.
• Rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well.
• Set chicken on top of foil balls and set slowcooker to high and cook for 8 hours;this is for a 4-5 pound. I cooked mine; 3 pounds for 5 hours.
• Cooking time depends on the size of your chicken.
• Remove chicken and set aside.
• Mix chicken drippings with powdered chicken gravy mix for an excellent sauce.

SLOW COOKER "ROTISSERIE-STYLE" CHICKEN

Steps:

• Remove package of organs (if present) from chicken and discard. Rinse chicken well, inside and out. Pat dry with paper towels.
• Place metal steamer basket (with post removed) in slow cooker & spray with cooking spray.
• Season cavity with salt, add onion. Truss chicken (if doing) and rub well with olive oil.
• Place chicken "BREAST SIDE DOWN " and sprinkle heavily with seasoning, turn over and place on steamer basket "BREAST SIDE UP" and season well using remaining seasoning.
• Cover & cook on HIGH for 4 HOURS.
• Let "rest" 15-20 minutes before carving.
• ROTISSERIE CHICKEN SEASONING (Makes 1/4 cup = 4 TBSP).
• 4 tsp EACH of: Seasoned Salt & Paprika.
• 2 tsp EACH of: Brown sugar & Poultry seasoning.
• 1 tsp EACH of: Onion Powder & Thyme.
• 1/2 tsp EACH of: Garlic Powder, Black Pepper, & Cayenne Pepper.
• Blend all ingredients in small food processor OR Mortar & Pestle.
• This makes enough for 1 bird. Can create larger batches. Store in air-tight containers.