*This works best as a weekend crockpot meal
-Halve small red potatoes, or quarter larger potatoes and place it with the skin-side facing up (you'll be putting the chicken on top of the potato skins) in the bottom of a large crockpot. Make sure it covers the bottom of the whole crock.
-Rinse a whole chicken and pat dry with paper towels. Shove 2 tblsp of solid butter and diced garlic in the chicken's butt (this is how my chicken came to be known as "crockpot cooter chicken"). Place in crockpot on top of the potatoes.
-Melt 2 tblsp of butter and mix with 2 tblsp of olive oil. Add minced garlic and brush over the surface area of the chicken.
-Sprinkle chicken with salt, pepper, and paprkia (smoked paprika kicks normal paprika's ass. Just saying).
-Every few hours, use a turkey baster and bast the chicken with the juices that congregate at the bottom of the crockpot.
-Mine was done in 5-6 hrs on low. Crockpots vary on cooking time, so I recommend this as a weekend meal so that you are home.
-In the last hour of cooking, sprinkle a little dried parsley over the chicken.
-Once the chicken is cooked, transfer it to an oven-proof baking dish. Place it under the broiler in your oven for 3-6 minutes (watch closely). This will crisp up the skin to give you a realistic rotisserie chicken.
Serve the potatoes whole or mashed with the chicken. With soaking in the butter and olive oil for 5+ hrs, my potatoes caramelize and they take on the taste of sweet potatoes. You could also use carrots, celery, and onions with the potatoes to cover the crock.
Of course, I didn't take a photo of my crockpot chicken before we tore in to it, but imagine it looked something like this (cause it did. Minus the plastic tray):