Easy and tasty! The grandkids and son in law ate it all up, and loved the broth that formed. Great for hot summer days when you don’t want to heat up the whole kitchen with your stove. The paprika reddens the chicken a la Rotisserie style, it comes out oh so moist and fall-off-the-bone tender. Reheats well. Skim fat off broth once cool.
Servings: 4 - 6Prep Time: 20 minutes Cook Time: 3 hrs high/6 hrs low
3 lbs chicken – parts or a whole halved/quartered. You can use more chicken, just double your spice rub.
1 large onion or 2 small.
2 tbsp sweet paprika
2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (not garlic salt – if using garlic salt,
skip the salt above) OR two cloves fresh garlic, crushed
1 tsp dried crushed parsley OR 1/4 cup fresh chopped parsley
1/2 tsp dried ground thyme OR 1 tbsp fresh chopped thyme
Chop carrots and onion. Lay onbottom of 5 quart crockpot. Add a dab of butter – maybe 1 tbsp.
Rinse chicken – halve if using whole. I used a small 2-lb chicken, halved, and two legs and thighs.
Mix spice mix, and rub into chicken well. Lay on top of vegetables. If you want, you can do this the night before and let it marinate in the fridge overnight, but you don’t need to. I don’t.
Cover and cook on low 6-8 hours or high 3-4 hours. You do not need to add any liquid.
If you want crispy skin, use the shorter cooking time, transfer to a baking sheet and broil for 2-3 minutes.
Serve with the broth that has formed in a gravy boat. Mmm. Kid friendly! You can use noodles or rice as a base for serving if you want.
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