Hi there. Have you tried this with the skin removed before cooking?

Hi Lisa. I know it’s kind of gross, but if you place some of the rub underneath the skin of the chicken it will be more delicious in the end!

What do you mean rub it inside and out, do I have to actually stick my hands inside the bird?

I just made this last night to make sandwiches for lunch, so yummy!! Thanks!

@ Jenna:
The super market I worked in made rotisserie chicken with Lawreys seasoning salt. So yummy!

@ Rapinka:you say no liquid but 4 hours in, my chicken is boiling in it’s own liquid. is that a problem? should i be draining it, or is boiling in it’s own juices a good thing? thanks!

@Rapinka – you say no liquid but 4 hours in, my chicken is boiling in it’s own liquid. is that a problem? should i be draining it, or is boiling in it’s own juices a good thing? thanks!

The key to tender, juicy, super yummy chicken from the crock is to put the bird in BY ITSELF. I repeat, DO NOT put any liquid in the crock with your chicken, or the meat will come out tough. If the chicken is sitting in a puddle, that puddle will eventually boil in your crock, and you will essentially be making boiled chicken, rather than slow roasted moist delicious ‘this must have taken you hours’ but was actually oh-so-easy fabulous melt in your mouth chicken. I’ve done whole chickens in the crock for years, in fact I have been crocking everything for ages! So easy, so yummy. Trust me- you won’t be disappointed!