Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
Icons do not reflect ingredients.
You know what I love? Crock pots. I love crock pots. I got mine a decade ago as my very first engagement gift from my grandma. When I got it, I thought, “Well isn’t that nice, but I’ll probably never use it”. I was so naive. Crock pots are pretty awesome. You just throw a bunch of food in it and 8 hours later: dinner! And now that I’m a mom of 3, and my brain is often fried and useless, it’s great that I don’t have to worry about forgetting to make dinner at 5pm because I remembered to do it a 8am and look like a super prepared mom. Win win, people.
So, the secret is to get the chicken up off the bottom of the slowcooker. You don’t really want it sitting in all those juices getting soggy and gross. So what you do is take 4 squares of tin foil, ball them up kind of loosely, and place them in the bottom of the slowcooker. I like to squish them down a little after I put them in so that the tops of all 4 are somewhat even so the chicken sits nicely in there.
The difference between an oven-roasted chicken and a crock pot chicken is that the skin doesn’t get crispy. I’m not a skin-eater, myself, but if you like a crispy skin, you could stick it under the broiler for a few minutes after you take it out of the crock pot. It might be a feat, though, because the slowcooked chicken will be very tender and just might fall off the bone, so lift with care.
I tried to take the whole chicken out of the crock pot to take a pretty picture, but it literally started falling apart, I didn’t even have to cut it. Look at that whole plate of chicken! I had that thing carved (and by carved, I mean I pulled the pieces off with my fingers) in less than 3 minutes.
So stick a chicken in the crock pot and look awesome.
Slowcooker Rotisserie Chicken
Take 4 squares of tin foil and loosely ball them up. Place them in the bottom of the slow cooker. Set aside.
Rinse the chicken inside and out and pat dry. Coat the dry chicken with some oil and then generously coat with salt and pepper. Put the seasoned chicken on the foil boils and place the lid on the slowcooker.
Set it on HIGH for 4-5 hours or LOW for 6-8 hours. Baste halfway through.
Optional, but recommended if you have the time: Remove the chicken (carefully, it will be fall-apart-tender) from the slow cooker and place on a foil-lined broiler pan. Finish the chicken under the broiler (on LOW) to crisp it up a little bit. Let sit for 5-10 minutes before carving.