Slow Cooker Chicken Legs with Herb Rub
Here is a slow cooker recipe for soccer night. I walk through the door hungry, having used up my patience coaching a pack of nine to eleven year olds. I want dinner now. Now. NOW!
This is the big advantage to slow cooker meals. You can walk through the door, grab a plate, and start spooning hot food into it. All the prep and cooking happened earlier in the day.
*The downside of slow cookers is the food cooking all day. Slow cookers overcook everything; the trick is picking ingredients, like chicken legs, where overcooking is an advantage.
In other words, I’ve been seduced by the power of the dark side…of the chicken.
Now, this is not quite a “dump and cook” slow cooker recipe. After sprinkling the legs with salt, pepper, and herbes de provence, I take the time to brown them in a fry pan. Trust me, browning the chicken is worth the effort. Ten minutes of searing give the chicken and sauce a richer taste.
*And, really, come on now, browning chicken isn’t that much effort.
Recipe: Slow Cooker Chicken Legs with Herb Rub
- I served this with flour tortillas and a quick sliced cabbage slaw salad.
- Two pan browning: My slow cooker comes with a stove-top safe insert, so I use it and a fry pan to brown both batches of chicken legs at the same time.
- If you’re really in a hurry, skip the browning step. Put the spiced legs directly into the slow cooker. But, as I said in the opening, the extra ten minutes really adds to the flavor.
- If you have a fat separator, use it to separate the fat from the cooking liquid before serving it at the table.
|Passing the taste test|
What do you think? Questions? Other ideas? Leave them in the comments section below.
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