Crock Pot Rotisserie-Style Chicken

Here is another awesome recipe to add to the rotation.  I found this recipe here. My husband loved this recipe, which is a huge plus.  And it was SO easy.  Seriously prep time less than 10 minutes. 

Crock Pot Rotisserie-Style Chicken

Ingredients

• 1 (3.5-4.5lb) chicken
• 2 stalks celery, cut into 2″ pieces
• 1 onion, cut into 1-2″ pieces
• 2½ tsp salt
• 2 tsp paprika
• 1 tsp pepper
• 1 tsp dried thyme
• ½ tsp garlic powder

Instructions

1. Place onion and celery on the bottom of your slow cooker. Remove and discard any giblets or neck from your chicken. In a small bowl, combine salt, paprika, pepper, thyme, and garlic powder. Rub spice mixture over chicken. Place chicken on top of the onion and celery.
2. Cover and cook chicken on high 5-6 hours or until very tender.

Notes

*You can prepare the chicken the night before and store it in the refrigerator. Then, all you need to do is turn on the slow-cooker the next day.

Honey Lime Chicken

It's only been like a year and a half since I've updated this blog.  But, we recently moved to a different state, so when doing this I quit my job and am now a stay at home mom.  Because of this, I'm trying really hard to cook more dinners and finally get to some of the recipes I've pinned on pinterest.  This is a recipe that I found through pinterest.  The name intrigued me, so I made it with a few changes.  The recipe came from here. (I marked my changes in RED).

Honey Lime Tilapia (Chicken)

Serves: 4

Ingredients

For the fish (chicken) and marinade:

• 4 (4-5oz) tilapia fillets (thawed if frozen) (chicken obviously)
• Juice and zest of 1 lime
• 1 Tbsp olive oil
• 1½ Tbsp honey
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder

For dredging and cooking: (I didn't dredge, we grilled on the bbq)

• ½c flour (I tried both white flour and whole wheat pastry flour with good results)
• ¼ tsp salt
• ¼ tsp pepper
• 1-2 Tbsp olive oil

Instructions

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish (chicken) and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
2. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).
4. Serve with lime wedges or peach salsa.

Notes

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws!