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Crock Pot Chicken September 27, 2008

Filed under: Entrees — lindsayrose @ 1:11 pm

This recipe was part of “15 Best Chicken Recipes” on home page a few weeks ago.  Ross’ Dad was kind enough to forward the recipe to us, and last night we finally got around to testing it out. The verdict… it was great!  Like most crock pot meals, it was nice and tender.  Unlike some others, it was very flavorful.  I loved that you took the sauce that the meal cooked in, transferred it to the stove and thickened it to make a gravy.  Sometimes meals in the crock pot get too dried out, or there isn’t enough sauce to go around.  This makes more than enough for all of the meat, and a side of rice or mashed potatoes as well.  Best of all it was extremely easy, it took me just 5 minutes to throw it all together in the morning and another 5 to thicken up the sauce last night.  We’ll have this again for sure!

Chicken and Vegetables with Herbs

Prep: 20 minutes 
Cook: 7 to 8 hours (low) or 3 1/2 to 4 hours (high)
8  ounces mushrooms, halved 
1  cup frozen pearl onions 
1/2  cup chicken broth 
1/4  cup dry red wine 
2  tablespoons tomato paste 
1/2  teaspoon garlic salt 
1/2  teaspoon dried rosemary, crushed 
1/2  teaspoon dried thyme, crushed 
1/4  teaspoon ground black pepper 
1  bay leaf 
4  small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total) 
Chicken broth (optional) 
1/4  cup chicken broth 
2  tablespoons all-purpose flour 
Hot cooked mashed potatoes (optional) 
Fresh parsley sprigs (optional) 
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker. 
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. 
3. Using a slotted spoon, transfer chicken and vegetables to a serving platter.. Discard bay leaf. Cover chicken and vegetables and keep warm. 
4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.


3 Responses to “Crock Pot Chicken”

  1. kiminsanford Says:

    That sounds GREAT!! I’ll be trying this one as a perfect comfort meal on a cold winter day, for sure! I can see maybe putting small whole potatoes right in to cook with it all and soak up the seasoning and avoid having to make a side of potatoes or rice later! Do you think that will work or would that be too much in the pot?

  2. emilypage Says:

    When I first saw the title on blog surfer, I thought it said “Crack Pot Chicken”….obviously I am STILL not caught up on my sleep! BTW, I asked Hailey if she noticed anything different about me and she said my hair was blonde. GRRRRRR

  3. lindsayrose Says:

    Kim, I think that would be a great idea! I LOVE potatoes cooked in the crock pot, they come out to such a great consistency and texture. It would take a step away for later in the day, too! We actually didn’t make the mashed potatoes because we didn’t have time, I wish I would have thought to do that! The crock pot wasn’t too full, so there would definitely be enough room. You might want to double the sauce if you did that since the potatoes would soak up a lot of it. There wasn’t a ton of liquid in the pot, a lot of it came from when you add the broth later on when you thicken the sauce.

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