When I say “YUM!”, I truly mean it with this recipe.
We had a generous amount of chicken (50 lbs worth) given to us which means we are going to be eating A LOT of chicken over the next few months.
This leaves me feeling the need to get creative because fried chicken and baked chicken often leave a mess I do not feel like cleaning up. Can I get an “amen” out there?
This left me the perfect opportunity to experiment with my crockpot. The ingredients list is so simple and other than the chicken, consist of pantry staples you already have!
- Bone-in chicken breast, thigh, and legs (mine also had the skin on but I know that can be super hard to find sometimes.)
- Garlic Powder
- Ground Red Cayenne Pepper
- Parsley Flakes
- 1 can of chicken broth
- (Optional) Small red potatoes, carrots, and green beans
The instructions are simple. All I did was season my chicken until completely covered, adding little shakes here and there however I seem fit. (As you can see below) However, use the ground red pepper sparingly unless you like a lot of heat!
Then, you add 1 can of chicken broth until most, not all, of the chicken is covered!
By not fully covering the chicken, you give the pieces that are sticking out a chance to crisp up which is, in my opinion, the BEST part!
Now, here is where you can optionally add in some small new potatoes, carrots, and green beans to make this a one pot meal that really minimizes clean up. In my final picture, you’ll see that my veggies look a little roasted and that’s because they are! This recipe was so spur-of-the-moment that I had to run to the grocery store, leaving me the task of oven-roasting my veggies at 400 degree Fahrenheit until golden brown. (A totally viable option as well)
Cook on low for roughly 7 hours and you are left with a fall-off-the-bone, juicy, flavor explosion to serve for dinner! Seriously, I wish I could type this post in all caps because I feel it might be the best meal I’ve ever served my husband–and I wanted to call all family and friends to join but I didn’t make enough. Bummer.
Your final product should end up looking something like this:
Can we talk about that slightly crisp edge on the drumstick!?
You will also see that I used asparagus instead of green beans and that’s because well…asparagus cooking in broth all day would turn into a mushy mess. And since I opted for oven-roasted veggies, they served perfect.
Let me know if you try this at home! I would love to know how it turned out for you!
With love, Elizabeth