I found this recipe online for Crock Pot Chicken. It calls for a whole chicken, but since ours are already cut up, I am using it that way. I made quite a few changes to the original recipe to suit our tastes. To find the original recipe, go to this link at 100 Days of Real Food.
- 2 tsp Hungarian Sweet & Spicy Paprika
- 1 tbsp Kosher Salt
- 1/2 tbsp Dried Onions (or 1 tsp Onion Powder)
- 1 tbsp Dried Ground Cilantro
- 1 tsp Cumin
- 1 tsp Ancho Chile
- 1 tsp Garlic/Lemon Powder
- 1 tsp Cayenne Pepper
- 1 tbsp whole peppercorn black pepper
- 1 Large Onion
- 1 Large Chicken
- Combine the dried spices in a spice grinder and grind spices until peppercorns are ground, then place spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the crock pot.
- Remove any "extras" from the cavity of the chicken, pat the outside of the chicken dry, and then rub the spice mixture all over. You can even put some of the spices and onion inside the cavity. If you are using a chicken that has already been cut into pieces (like I did) then pat dry the pieces and place in a large ziploc bag with the spices. Close bag and shake to ensure all of the pieces have been coated with the spice mixture.
- Put prepared chicken on top of the onions in the crock pot, drizzle about 1 tbsp of Extra Virgin Olive Oil on top of the chicken, cover it, and turn it on to high. There is no need to add any liquid. (For this recipe to be successful and juicy, your Crock Pot must have a lid that "seals" so it doesn't let the moisture out, If you do not have this, you can place a piece of foil between the crock pot and the lid.)
- Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.