Monday, November 17, 2014

Spice-Rubbed Crock Pot Chicken

This is one of my go-to chicken recipes.  You can use any thighs, legs, wings, or whatever combination you’d like.  This time we just made wings to enjoy while watching football. 

I posted the recipe back in July when we had a potluck at our place.  Just for your reference, here it is again: 

Spice Rubbed Crock Pot Chicken (from The Cozy Little Kitchen)

·         2 t. salt
·         1 T. paprika
·         2 t. chili powder
·         1 t. onion powder
·         1 t. thyme leaves
·         1/2 t. garlic powder
·         1/2 t. black pepper
·         4 lbs. chicken, skinned if desired (I used a mix of thighs, legs, and wings)
·         1/2 c. chicken broth or stock (Or you can just use water if you don't have any on hand)
·         foil for crumpling up in crock pot

1. Mix the spice ingredients together in a small bowl.

2. Rub onto the chicken. 

3. Heat a skillet to medium-high heat.  When hot, place the chicken in the skillet to sear on all sides, for a crispy crust.   You don't want to cook it through, just brown the meat.

4. Place the crumpled foil in the bottom of your crock pot (I had so much chicken that I actually had to use 2 crock pots).  Pour the chicken broth in the bottom of the crock pot, underneath the foil.  This will allow more steam to come up and keep the chicken moist.

5. Place the chicken legs on the foil.

6. Cook on low for 6-8 hours, until very tender.

I served it with a Tex-Mex salad (I cheated and used Dole’s Southwest Salad Kit with shredded white cheddar, tortilla strips, sour cream, iceberg lettuce, and Taco Ranch dressing).  I did add a chopped avocado to the mix.  The spicy ranch dressing is fantastic – although I’m sure it completely cancels out the healthy ingredients.    

The Steelers won the game (barely) so it was a good night! 

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