BY
I’m pretty sure everyone winds up in a cooking slump every now and then. Like…you’re making the same meals over and over again and you kind of dread dinnertime. And, chances are if you have kids that you’re already (consciously or subconsciously) gearing your meal-planning at least somewhat around them. And they still complain about dinner 5 out of 7 nights a week. And if you’re trying to eat healthy, that knocks out a whole category of fun cooking.
I have a little secret for you, and I hope you won’t love me less (or hate me more) if I tell you: sometimes I burn out in the kitchen, too. Sometimes all I want are peanut butter sandwiches and cold cereal and yogurt and apples and sugar snap peas and hummus (uh, hummus from the grocery store, because a burnt-out food blogger does not make her own hummus.) It doesn’t mean I don’t love you guys or this crazycoolfunweird experience, but, like any other thing that consumes a good portion of time and energy and resources, sometimes I need a break.
So in August, I busted my butt and made a Hello Kitty chore chart for myself and knocked out 6 weeks worth of posts. And then…I made peanut butter sandwiches and ordered pizza and we basically ate like hobos. I helped out at my kids’ school and binge-watched a certain TV show that rhymes with “shaking Vlad” and got caught up on my laundry. And it was wonderful. After about a month, I was itching to get back in the kitchen, to get behind my camera, to start developing recipes and get excited about others’ recipes.
This idea had been percolating in my brain for awhile and after my break, it was ready. I took our fauxtisserie chicken method and gave it a little Southwestern twist.
You’re going to need a whole 3-4 pound chicken (by the way, did you see this news about washing chicken? I’m feeling a little lost, I’m not gonna lie. Old habits die hard. Also remembering that time that I didn’t rinse it and was super sorry I didn’t.), 2 tablespoons of butter, 2 cloves of minced garlic, 2 tablespoons of minced cilantro, 1 tablespoon of adobo sauce from a can of chipotle chilies, 1/2 heaping teaspoon of kosher salt, and the zest of a lime.
Loosen chicken skin by sliding your hand between the skin and the breast and wiggling it around (yeah, I know…) Combine butter, garlic, cilantro, adobo (see the sauce in there? Just stick your measuring spoon in and get what you need),
salt, and lime zest
and rub it under the skin of the chicken. In a small bowl, combine the ingredients for the chicken rub except for the lime juice.
Massage it all over the chicken. Stuff inside of chicken with whole cloves of garlic, the spent limes, and a handful of cilantro.
If desired, sprinkle the whole chicken with very coarse salt and black pepper.
Place 3 pieces of balled up aluminum foil in the bottom of a slow cooker and place the chicken on it, breast side up.
Cook on low for 6-8 hours. Serves 4-6.
If you want to know what to do with the leftovers, sit tight–that one’s coming soon!
Garlic Lime Chipotle Roasted Chicken
Recipe by Our Best Bites
Ingredients:
1 3-4-lb. whole chicken
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons cilantro, finely minced
1 tablespoon adobo from chipotle chilies
1/2 heaping teaspoon kosher salt
zest of 1 lime
Sweet and Spicy Wet Rub
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground coriander
1/2 teaspoon coarsely ground salt
1/2 teaspoon freshly ground black pepper
1-2 teaspoons dark brown sugar
Enough freshly squeezed lime juice to make a slightly runny paste
Instructions
Loosen chicken skin by sliding your hand between the skin and the breast and wiggling it around. Combine butter, garlic, cilantro, adobo, salt, and lime zest and rub it under the skin of the chicken. In a small bowl, combine the ingredients for the chicken rub. Massage it all over the chicken. Stuff inside of chicken with whole cloves of garlic, the spent limes, and a handful of cilantro. If desired, sprinkle the whole chicken with very coarse salt and black pepper.
Place 3 pieces of balled up aluminum foil in the bottom of a slow cooker and place the chicken on it, breast side up. Cook on low for 6-8 hours. Serves 4-6.
I am happy to hear your secret, Kate! It makes this busy mommy in particular feel better about having, on occasion, offered up a bowl of cereal for dinner like it is a treat and felt relief that my kiddos were happy about it 🙂
I really like your fauxtisserie chicken, and am happy to have another version to try ~ I use both of your books often, and can’t wait until you put out another 🙂 A big Thank You to you and Sara for all of the effort you put into helping the millions of other busy mommies out there!!
Sounds delicious! There seems to be a problem with the Ziplist Recipe Box, every time I try to save something from your site, it saves your brown rice recipe.
I suspect you mean a 3-4 lb. chicken, not 3-4 chickens. Otherwise the recipe looks very interesting. Company worthy!
Ah, I see it in the recipe; it’s the text above which says 3-4 chickens. Should have read farther. Sorry.
I totally understand the kitchen burn out and like the rest of us, you are entitled to burn out occasionally. Just because this is what you do for a living doesn’t mean you are super human. We all get burned out with the work we do from time to time. That being said, this chicken looks awesome! Thank you!
Is there an issue with the “save this recipe” function? Every recipe I try to save changes into Southwestern Brown Rice Salad somehow. And while that DOES sound delish, I really wanted to save this chicken recipe! LOL! Just letting you know there may be an issue.
Guess I should have read Catherine’s comment first! Sorry! But it is happening to me as well.
Sounds delightful. So why don’t they just make a bottle of Adobo sauce? We all buy it in cans, take the tablespoon we need then waste the rest right? Or is that just me?
I would love to see your Hello Kitty chore chart. Maybe that’s what I need to get my butt in gear!
Could you bottle it up and refrigerate it after it’s opened? Or freeze into very small portions, say an ice cube size?
I purée the whole can and liquid and then freeze it in ice cube dishes. It stains so only use the trays for foods.
I just throw the leftovers in a ziplock bag and freeze.
“Shaking Vlad” hahahahaha! Now I love you MORE! Isn’t it the best show ever? Were you dying over the series finale?! Oh, and the chicken looks yummy too 😉
I didn’t know I was a famous food blogger, but I know for sure that *I* wrote the first paragraph of this post, so you’re welcome! I don’t mind the actual cooking-it’s the coming up with ideas, spending all the time preparing it, and THEN being ridiculed by my children because they hate it so much!
This recipe looks DIVINE, and I must try it! But I have a weird question: are the cloves stuffed in the chicken unpeeled? Does that actually work? Or am I just seeing the picture wrong???
If I we
If I were to use like 2 game hens would it work? And would I change the timing for it, being that they are much smaller?
Yum! This is just what I needed to get out of my slump! I am so excited about it that I’m wishing grocery shopping day was sooner (and that’s saying something!). Thanks a million!
What a perfect recipe for General Conference this weekend!!! Y’all are always on top of it! Thank you!!! Love you girls! Enjoy listening to our prophet and apostles speak!
I always cook my whole chickens & turkeys with breast side down making the white meat very moist & scrumptious!! Whether cooking in the crock, oven or grill. Try it, it really makes a difference!! Other than that, your recipe is awesome!!
I have made a similar chicken recipe before with the balls of aluminum foil in the bottom and cooked it for 8 long hours and the bird was still mostly raw, any suggestions or thoughts? Thanks! We love the recipes!
hello from Texas. Where may I find the receipt for silk tie dyed eggs? They look great. Thank you for your time,
This sounds delicious! And it’s ok to admit you’d rather watch a few episodes of “shaking Vlad” than blog – everybody needs a break!
Eve & Faye x
Sugar Spun Sisters – A blog about clothes, cosmetics & coeliac disease
For some reason I can’t save this in my recipe book. The link takes me to some brown rice recipe.
OK. Im a lover of all things chipotle and lime. I made this on Sunday. The breat meat was so dry. Any ideas what I did wrong? the taste was pretty good, although next time I’ll add more chipotles. Do you think it’d be better in the oven? should i have basted it or something?
I would probably just shorten the cooking time. It’s tough to give an EXACT time measurement because it can vary widely depending on your elevation and your slow cooker, but if you know it cooks a little fast, then just shorten it by an hour or two next time. 🙂
Just finished this for dinner. It was yummy! Now onto the chipotle chowder with all the left over chicken! This is the first whole chicken I have ever made, so I was quite proud of myself that it turned out exactly right.
Thanks!
I just made this for dinner! Chipotle is not readily available in our supermarket here in Singapore so I didn’t put that in but followed the rest of the ingredients to a T. It turned out so yummy – the lime and garlic. The chicken breast is so tender and moist due to the butter mix. I also oven roasted it instead of leaving it in the slow cooker cos I was rushed for time. It’s really flavourful and I can only imagine it’s gonna be even better with chipotle. Thanks for the recipe. Gonna make this very often! 😀
I make this a lot and it’s AWESOME every time!
This looks amazing! If I don’t have a whole chicken but boneless skinless chicken breast, can I just toss everything into the crock pot and cook it?
I made this last night with boneless skinless chicken breasts and it was amazing! I used EVOO instead of butter and combined the rub with the other ingredients and just spread all of that on the chicken breasts. It was super great on salad the next day too.