Crock-pot chicken just changed my entire life
December 21, 2016
Wondered what to do with all these chicken pieces until I remembered that I own an awesome-ass slow cooker Crock-Pot.
See you in seven hours on low!
Wow, just 7 hours at low with salt and pepper. My life is changed forever.
Hail Lord Crock-Pot!
Literally the most amazingly flaky chicken falling off the bone!
7 hours, one layer, skin side up, liberally salted and peppered and then just left to be for 7 hours et voila!
This has changed everything.
Okay, now all my chicken drumsticks are going in for their 7-hour Crock-Pot sauna – they’ll be ready in the morning.
Getting my crock on!
I am so excited about sorting out crock-pot chicken cooking.
And I am psyched about having the perfect way of preparing dark meat drumstick and thigh meat.
Those skin-on, bone-in, pieces are cheaper, better-tasting, and make it so much easier.
Leave all the breast meat for the paleo yuppies and gym monkeys.
It was so easy the first time through that I just quickly cleaned the slow-cooker’s inner bowl and popped in a single layer of drumsticks.
All this chicken has been sitting frozen in my freezer for months — I didn’t know what to do with it as I am generally a breast man — but now I have a completely fool proof solution.
So excited! And I tasted some with just the salt and the pepper?
It’s so good just on its own.
How did it taste?
The chicken fell off the bone. There’s a lot of liquid left in the bottom. The thighs didn’t stay intact, they all broke apart like pulled chicken. There’s only salt and pepper but the meat tastes a lot like rotisserie chicken. And it’s made dark meat chicken as edible and delicious for me, who someone’s find dark meat chicken either a little undercooked or tendony.
It’s perfect. So awesome!
The only thing I might do is put in whole cloves of garlic in with it and maybe small onions or shallots. That could be awesome.
Next time for sure.
- 6-8 skin and bone on chicken thighs and drumsticks
- Kosher Salt, to taste
- Freshly crushed black pepper, to taste
- Liberally season both sides of the chicken with salt and pepper
- Put bone in, skin on chicken thighs in the slow cooker in a single layer, skin side up.
- Do not add liquids of any kind.
- Cook on low for 7 hours.
- Leave the slow-cooker alone. Set it and forget it. Even when you're tempted to pop the top and look inside. The chicken fell off the bone. There's a lot of liquid left in the bottom. The thighs didn't stay intact, they all broke apart like pulled chicken. There's only salt and pepper but the meat tastes a lot like rotisserie chicken. And it's made dark meat chicken as edible and delicious for me, who someone's find dark meat chicken either a little undercooked or tendony.