It's time to dust off that slow cooker (if you haven't already)! Your Crock-Pot is your winter meal friend, and this one is the perfect way to kick off the slow-cooking season. This slow-cooked chicken dinner from the Art of the Slow Cooker cookbook only requires 20 minutes of prep time, and then you leave it to simmer all day. When you get home, voila! A hearty meal is warm and ready for you to enjoy.
Prep: 20 minutes
Cooking time: 3 to 4 hours on high, 5 to 6 hours on low
All recipes use a 5- to 6-qt. cooker -- you’ll have leftovers for the week!
All-Purpose Spice Rub Ingredients
1 Tbl. light brown sugar
1 Tbl. kosher salt
1 tsp. dried thyme
1 tsp. dry mustard
1 tsp. ground dried sage
1 tsp. paprika
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried rosemary, crushed
1/2 tsp. garlic powder
Chicken Ingredients
1/3 cup flour
1/4 cup All-Purpose Spice Rub
2 each of chicken drumsticks, thighs and breast halves with wings (6 to 7 lb. total)
1 1/2 lb. medium golden or red-skin potatoes, quartered
2 Tbl. vegetable oil, divided
1 large onion, cut into chunks
24 baby-cut carrots
4 celery ribs, cut into 3/4-inch lengths
1/2 cup dry white wine
2 cups chicken broth
3 Tbl. instant mashed potato flakes
2 Tbl. chopped fresh Italian (flat-leaf) parsley
Directions
1. Mix all ingredients for spice rub together in a small bowl. Mix flour and spice rub in a medium mixing bowl. Take off skin from all chicken pieces except wings. Turn chicken in flour mixture until thoroughly coated; pat off excess flour and reserve flour mixture.
2. Boil potatoes in several quarts of lightly salted water for 5 minutes; drain and place in the bottom of slow cooker.
3. Heat 1 Tbl. vegetable oil in a large, heavy skillet over medium-high heat. Brown chicken on both sides, about 4 minutes per side, and transfer to a plate; set aside.
4. Add remaining vegetable oil to skillet. Add onion, carrots and celery and saute until lightly browned, about 5 minutes; then add reserved seasoned flour and stir until vegetables are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into cooker. Arrange drumsticks and thighs over the vegetables; set breast halves on top of dark meat. Cover cooker and cook for 3 to 4 hours on high, or 5 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of a breast registers 165°F.
5. Remove chicken to a serving platter and surround with potatoes, carrots and celery; keep warm. Turn cooker up to high, stir in mashed potato flakes and continue stirring until gravy thickens slightly, about 3 minutes. Stir in parsley and spoon over chicken.
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-- Lauren Le Vine
Jan 08, 2010
See More: Food & Recipes