Slow-cooker kickin' rotisserie chicken

This is actually the first time that I have made chicken this way before. I generally stick to chicken breast and hardly ever use bone-in chicken and especially never a whole chicken but I think that is about to change. To say that this recipe/method of cooking a whole chicken exceeded my expectations is an understatement. The chicken was so juicy and extremely tender and definitely did not taste like it had been cooked in a slow cooker. Now lets get down to what has to be done achieve this phenomenal chicken. Now I used a small chicken for this so the measurements and cooking times are set for a small chicken, adjust accordingly.


Ingredients:

1 small whole chicken (cleaned out and rinsed out, I also trimmed some excess fat off)
Butter mixture:
2 tablespoons of butter
1 tablespoon Tony's seasoning (it ain't called kickin' for no reason)
1/2 tablespoon Nature's Seasons (salt, black pepper, sugar, onion, garlic, parsley, celery)

First thing you want to do is prepare your slow-cooker to become a rotisserie, this is super simple. All you need is four pieces of aluminum foil to achieve this feat.  Take the pieces of aluminum foil and crumple them up into the shape of a ball, I made sure to make mine a bit flat on the top so the chicken rested evenly on top.

After your chicken is prepared as listed above, cut under the skin on the breast to create a pocket between the breast meat and the breast skin. This is where the butter mixture will go, also if you can get any of this butter elsewhere under the skin go for it. Pull the skin back of the breast and make sure the butter under the skin is evenly disbursed. Place the chicken in your slow-cooker on top of the foil balls breast side up, halfway through cooking flip chicken over. I put more seasonings on the outside of the chicken. You can put whatever seasonings you want in your butter mixture and on the outside of your chicken of course. Below is a pic of the finished chicken in my slow-cooker, I accidentally ripped the skin over the breast but it still worked just fine, and next time I will actually put more seasoning on the outside just because I wanted more kick! 

I let my chicken cook for 4 hours on high and it was perfectly done! You may need to adjust the cooking time depending on the size of your chicken and your slow-cooker. Oh by the way, DO NOT OPEN WHILE COOKING!!! I know it's hard, it definitely was for me (haha), but it's well worth it. I will say that I was not sure how the skin of the chicken was actually going to turn out, crispy or soft, but I was delighted that some was kinda crispy. The next pic is the remnants of  what we did to our chicken, I accidentally deleted the cooked version of my chicken but you can kinda see how it turned out. Either way it was delicious!!!

I hoped you enjoyed reading because I most definitely enjoyed cooking and we enjoyed eating our slow-cooker kickin' rotisserie chicken!!

Cream cheese and sausage crescent roll-ups

This recipe is a twist on a Pinterest post I saw but changed it up a lil to suite what I had in the fridge and what meal I was cooking for, brunch. It is very simply but turned out to be extremely tasty. Hope you enjoy :-)

Ingredients:

1 pack of crescent rolls
1 roll of ground breakfast sausage 
1 box of softened low-fat cream cheese (I always use low-fat cream cheese)

Preheat oven according to crescent roll directions. Meanwhile, cook sausage in large skillet over med-high heat breaking it up fairly small. Once cooked thoroughly drain then return to pan and turn down to low. Add cream cheese and mix and mash together until all cream cheese is mixed in then turn off pan. Roll crescent rolls out on large cutting board, mash seams to make 1 big piece. Cream cheese/sausage mixture will still be a bit warm but that's ok. Spread mixture evenly over the crescent dough. Cut mixture in half to make 2 pieces that should be close to square in shape. Roll to make a spiral of yummy goodness. The dough will be really soft and pliable. Cut the rolls like you would to make cinnamon rolls, they will no keep their form and will be a lil messy. Place in a sprayed baking dish, I used a round cake pan that I use to make biscuits or cinnamon rolls. Place in preaheated oven and bake until golden brown and crescent dough in center is cooked, I would guesstimate close to 15 minutes. Let cool then enjoy, simple but yummy!!