An Ode to the Greatest: The Crock Pot

September 7, 2016

Who’s with me? For those of you who read the title and found yourselves uncontrollably having a “preach it!” moment…I see you – you can skip this first part and go straight to the wisdom-sharing at the bottom.

For those of you who didn’t…shame on you.

I consider myself a Jehovah’s Witness of slow cookers, and it pains me to say that I have had more than my fair share of run-ins with non-believers. So, in an effort to leave this world a better place than how I found it, I decided to write a Peepshow about my love for the slow cooker.

First things first: the purchase.

There are two basic variables you need to figure out when selecting your slow cooker of choice (color will never be one of them, because they should ALWAYS be stainless steel – none of that white-with-carrot-drawings atrocities your mom used to have). Major ?: same goes for pot color, which should always be black to prevent the stone pot from staining.


Size and auto-timer is what you want to be looking for. How many people are you looking to feed and how (if at all) mindful do you want to be about what is shake’n’baken in your kitchen?

Second step: assembly.

This is a great step…take the appliance out of the box and plug it in (great foreshadowing of the ease that will follow).

Third step: go wild choosing ingredients and press start! (Temperature and time will depend on your dish.)

It really could not be more simple than that and there is literally NO WAY of messing up your dish. Take if from a gal whose idea of dinner was a cheese taco (as in, corn tortilla with cheese): I promise your life will never be the same.

And now…in hopes of reeling in the few remaining skeptics, I will show you how to make rotisserie style chicken using newly purchased slow cooker!


Rotisserie-Style Chicken


  • 1 whole thawed chicken without giblets
  • 1 carrot
  • 1 onion
  • 1 celery stick
  • Condiments (poultry seasoning, garlic powder, salt, pepper)
  • EVOO
  • Aluminum foil
  • Gallon Ziplock bag


  • The night before, take your thawed whole chicken and place it inside a gallon-sized Ziplock bag. Drizzle EVOO (to your liking) as well as the condiments (to your liking — I like mine heavily seasoned). Close the bag and shake around until the chicken is completely covered and let marinate in the fridge overnight.
  • In the morning, roll 6-8 pieces of aluminum foil into balls (the size of your fist) and place them on the bottom of the stone pot.
  • Cut the onion, carrot and celery stick in half. Take the chicken out of the fridge and stuff the chicken with the three vegetables. Place the chicken on top of the aluminum balls and close the lid.
  • Turn the slow cooker to high and set the timer for 8 hrs. You’ll come home to a rotisserie style chicken that is falling off the bone and a broth concentrate at the bottom of the pot that you can freeze and reuse.


Once I have eaten the meat, I like to take the bones and veggies, add the concentrated broth and add 1-2 cups of water, fresh onion, celery and carrots and let it simmer on low heat for two hours. This gives me a delicious homemade chicken broth that I later use for rice or soup!

There you have it — easy, hassle-free and you can even run the pot through the dishwasher! Doesn’t get any better than that.