This is an easy and delicious way to prepare a whole chicken. The classic way to make this meal is to roll tin foil into balls and perch your chicken on the balls to keep the chicken out of the juices so it doesn't boil. I decided it would be more efficient to kill two birds with one stone and wrap baking potatoes in tin foil and include them in the night's meal. Any leftovers can be made into twice baked potatoes or potato salad.
Crock Pot Rotisserie Chicken with Baked Potatoes
3 or 4 large potatoes
Clean and dry the potatoes. Rub them with oil and salt. Wrap them in tin foil and place in the bottom of the slow cooker.
Pat the chicken dry with paper towels and rub with your favorite seasoning (I used lemon pepper on this one). Rub the seasoning all over the chicken. Place breast side down on the potatoes. Cover with the lid and cook on high for 4 hours or low for 6-8.
You know your chicken is done when the the juices run clear in the wing and thigh area. Or in this case, you can just look at the poor wings and see that they are falling off the bone!
Remove carefully, because it will fall apart (as mine did), to a bowl.
Remove the potatoes and drain of liquid. Peel tin foil off to reveal delicious potatoes.