This is a melt in your mouth chicken recipe of mine. I kind of came up with it after not really finding a recipe that I wanted. You can either cook it in the oven or in the crock pot. The only differences are that the crock pot take longer and you do not need to worry about basting in the crock pot. I hope you like it!
4 or 5 pound whole chicken
Mexican Chili Powder
Chicken Bullion Cubes
Brown Sugar (optional-use if you like it a bit sweet)
If you’re using an oven, pre-heat to 375 degrees. For a crock pot, have it set on high. Rub your desired amount of spices all over the chicken. Set in 4 chicken bullion cubes and then pour half the container of chicken stock over it. Add all spices again (just a little bit of lemon pepper this time, if any) and pour the rest of the chicken stock over the chicken. For the oven – pour juices over it every 30 minutes and cook for about 2 hours. For the crock pot – leave it on high until the skin is a little bit burnt (usually around 7 hours, depending on the weight of the chicken).