Friday, July 6, 2018

Rustic Slow Cooker Chicken

I put this together for dinner last week. I used some thighs and some breasts. The chicken turns out very tender.
Rustic Slow Cooker Chicken

6 chicken thighs or breasts Beth used some of each
1 large onion, chopped
2 garlic cloves, minced
1/2 inch piece ginger root , minced
1 tsp sea or kosher salt
1/2 tsp ground black pepper
2 cups water
1 Tbsp Olive or vegetable oil
1 Tbsp butter

Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt and pepper on each side and set aside.

Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.

Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes..

Add the water, salt and the pepper. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt.

Set the slow cooker to low and cook for 6 hours, or until the chicken is very tender.

Serve immediately, or set the slow cooker to 'warm' until ready to serve.

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