Using the slow cooker for Sunday dinner is easy and makes your entire home smell delicious. Personally I use the electric 4.5 quart Crock-Pot slow cooker. All the food is cooked in the ceramic stoneware, the handles are plastic and the lid is glass. The slow cooker is another great way to make delicious food during the summer without heating up your entire house.
Whenever I cook bone-in chicken I use the slow cooker as it won’t over cook the meat. I also enjoy placing various hearty vegetables under the chicken to make the full roast. This recipe calls for chicken thigh-legs, which are a yummy cheaper cut of meat.
A couple days after I made this recipe, my neighbor came over asking what we’d cooked all day? She wanted a copy of the recipe, because she and her finance had smelled our cooking and were apparently salivating all day!
This recipe is so easy and delicious. I hope you try it and enjoy it too!
2 teaspoons of garlic salt
2 teaspoons of chopped onion seasoning
2 teaspoons of dried rosemary
2 teaspoons of black pepper
½ of a sweet potato, chopped
½ of a butternut squash, peeled and chopped
½ of a white onion
1 cup chicken broth
4 thawed chicken thigh-leg quarters (about 3-4 pounds)
The Cooking Steps:
First mix up all the seasonings in a small bowl and place it aside. Peel the outside of the butternut squash and chop up the vegetables, placing them in the bottom of the slow cooker. Add the 1 cup of chicken broth. Next place two of the chicken thigh-leg quarters on top of the vegetables and sprinkle the chicken with half of the seasonings. Place the remaining chicken thigh-leg quarters on top of the other two and sprinkle the remaining seasonings on top.
Turn the slow cooker on high heat for 5-6 hours or on low heat for 8 hours. During the cooking process, the meat might release fluid and you might have to drain it before serving the vegetables.
Once the meat is fully cook, serve it with the vegetables on the side. The meat will most likely fall off the bones. Eat and enjoy!