Slow Cooker Rotisserie Chicken

Can I just say it's really hard to concentrate on writing when I am also watching "The Daily Show."  Jon Stewart is hilarious!

This weekend, I finally decided to make one of the frozen chickens I bought from Costco awhile back.  This past summer my local Costco started selling organic chicken and the price for a whole chicken is quite reasonable.

Have I ever made a whole chicken before?  Umm...nooo.  Buuuuut, I have made a turkey {once} and cornish game hens a few times, so it's basically the same thing, right?  I also didn't have a lot of time to dedicate to cooking the chicken, so my first thought was "How can I make this in the slow cooker?"  Very easily, it turns out.  It took me about 15 minutes to prep and 8 hours to cook.

Here's what I did to prep the bird:

* Cleaned the chicken {inside and out - I felt a little weird, since I just met this chick}
* Rubbed butter all over the outside of chicken {and, once again, inside}.  I also cut little slits into the skin, so I could pat quite a little bit inside the skin.
* Seasoned the chicken with S&P, oregano, thyme and basil {to do the inside, Gary held the bird open for me}
* Stuck half of a lemon into the "cavity"

How to prep the slow cooker:

* Roll up aluminum foil into 3 balls and place them on the bottom of the slow cooker.

* Add the prepped chicken to the slow cooker, so the aluminum foil is fully supporting it.

* Cook on low for 6-8 hours.

...You're probably thinking, "Boy, that so easy and delicious.  How did it end up looking?"  Well, someone {me} was so hungry by the time the chicken was finishes that I forgot to take a picture of it.  What can I say, it was Sunday night and I was running around like a chicken with its.....oh, never mind...I just forgot!

But I can say that it was so yummy and it gave Gary & I dinner and lunch TWICE!!

A lot of my recipes are made in the slow cooker - do YOU have a favorite way to cook food or a favorite kitchen gadget??

Masterpiece Theater

Hello, Lovelies!

Want a super simple, delicious dinner idea??

Are you all listening?  Simple AND delicious!

Seriously folks, add this to your recipe books.

Behold the slow cooker, my BFF.  I have created masterpieces in this thing and here is one of them.

SLOW COOKER MEXICAN CHICKEN
(The amounts I use below are enough for Gary & I to each get dinner and lunch for the next day TWICE.  Basically, 8 servings.  So, if you're a twosome like us, make sure you have some large containers on hand to freeze half).

4 chicken breasts cut in half
2 large cans salsa
2 cans diced tomatoes
1 cup black beans (soaked overnight) - or you can use canned black beans
1 cup bell peppers (I used some that I chopped and froze a few weeks ago)
seasoning of your choice.

Layer 1 can of salsa and 1 can of diced tomatoes on the bottom of your slow cooker.  Add chicken.  Layer beans on top.  Add seasoning.  Add another layer of salsa and tomatoes.  Add bell pepper.

Cook on low for 8 hours.  Serve on brown rice with some shredded cheese.

Slow Cooker Lasagna

I found this recipe a few years back...I believe in a magazine. I have tweaked it so many ways, but here is the standard recipe.

Ingredients
1 lb. lean ground beef
1 jar of spaghetti or marinara sauce
1-2 eggplant diced (I do not peel it)
spices as you wish - basil, oregano, thyme, etc.
1-2 cup water (I start with 1, but add more if I add more veggies to the mix)
1 15 oz. container ricotta cheese
1 egg white
1 cup cheese, shredded (I like adding sharp cheddar for some kick)
spices as you wish - basil, oregano, parsley, thyme, etc.
5-7 dried lasagna noodles, no boil variety works the best

Directions

Brown the ground beef in your skillet and drain extra fat. Stir in spices, marinara sauce, eggplant and water.

In a bowl, mix the egg white, ricotta cheese, shredded cheese and spices.

Layer the bottom of the slow cooker with part of the meat mixture. Top that layer with some of the noodles (you will have to break a few up). Repeat those layers. Top the 2nd layer with the ricotta cheese mixture and finish with the rest of the meat mixture. Cover, set on low and let cook for 4-6 hours.

Enjoy!

***I always play around with this recipe. Tonight, I added a container of sliced mushrooms. Next time I plan on nixxing the noodles and making a "noodle" layer with sliced eggplant. What I like is how versatile this recipe it...you can use whatever veggies you have on hand.***