This weekend, I wanted to have lunch ready when I got home from church. I didn't want to leave my oven on, so I decided to use my crockpot. I decided to make chicken and baked potatoes.

First, I rubbed a half of a packet of McCormick's Grill Mates Memphis BBQ seasoning all over the bird including under the skin. I did this the night before to let the flavor sink into the meat. I also wrapped four extra large Russet baking potatoes in a strip of bacon each and then individually in tin foil.

In the morning, I placed the chicken (breast side up) in the slow cooker along with the four potatoes. Then, I set it to HIGH for four hours.

At the three hour mark, I took the chicken out and unwrapped the potatoes. You will need to drain fat and replace half inch of water in crockpot).

From here, you can grill your bird on low for 45 minutes or bake at 350 for an hour to make the skin crispy. Internal temperature should reach 145 as determined by a food thermometer. You can top the baked potato with the bacon or discard.

 

 

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