Slow Cooker Chicken

Slow Cooker Chicken

My clients often tell me that deciding what to have for dinner is their greatest challenge. Coming home tired and hungry is not the best time to start figuring out what to eat and often the fastest foods (pasta with sauce or a delivered pizza) winds up on the table. Using a slow cooker offers many nutritious dinner options that can be assembled the night before. In fact, everything can be placed in the pot the night before and kept in the refrigerator. In the morning, plug it in, turn it on, go to work, and come home to a delicious meal. This slow cooker chicken recipe is one of the easiest and tastiest recipes I have found for chicken. It works well with either whole chickens or chicken pieces. No liquid is needed in the slow cooker . Chop the onion, rub chicken with seasoning, turn on the slow cooker and walk away. The recipe calls for cooking on low setting for 4-8 hours. I often cook on the fast setting for 4 hours. Every slow cooker is different, so use a meat thermometer to make sure the chicken is ready. The temperature should be 165 or higher.

I often add carrots to the pot along with 2-3 cut up onions. Add potatoes, celery, mushrooms–any vegetable you wish

RECIPE:

2 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper (use less if desired)
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken  or cut up roaster
1 cup chopped onion (optional)

Directions:

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight. (I always skip this step ).
When ready to cook, put chopped onion in bottom of slow cooker (along with any other vegetables you have added)
Add chicken. No liquid is needed, the chicken will make it’s own juices.
Cook on low 4-8 hours.

Enjoy with a salad and baked sweet potato for complete meal.

photo by Sharon Chen

original recipe from food.com

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