Love using the slow cooker, but don’t always like the way chicken turns out in it. I like the skin to be golden and a bit crispy, not gray and gummy. This time I tried something different…and it was a warming, old-fashioned meal on a blustery, wet Iowa autumn evening.
Swirl a bit of olive oil in the bottom of your slow cooker. We almost always use chili pepper olive oil. I halved 7 or 8 russet potatoes and put them in the bottom of the cooker. Pour in chicken stock to about half way up the sides of the potatoes.
Take four leg quarters, trim off excess fat, and season with salt and pepper. Then brown them in about 1 or 2 tablespoons of olive oil in a large skillet on the stove. Just enough to golden them up.
Transfer them to the slow cooker and place them on top of the potatoes, skin side up. I added some dried thyme, rosemary, celery salt, a little garlic powder to the cooker, making sure to get some on the chicken and down in the stock. Of course, you can use any seasonings you want or even add a little Uncle Buck’s rub to the chicken instead of just salt and pepper. Cook on high for 4 hours.
I removed the chicken and put it in a 9x13 pan in the oven for 15 minutes at 500 degrees. While that was crisping in the oven, I drained some of the liquid from the potatoes, put about 1/3 cup of the stock and equal flour in a skillet and whipped up some gravy, adding in more liquid as it thickened.
While this defeated the beauty of a slow cooker being a one pot meal, it gave me crispier chicken…and 15 minutes in the oven was really not much extra added effort.
Give it a try!
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