ROSEMARY-GARLIC CHICKEN LEG QUARTERS
Great slow cooker recipe to make when you want to spend a couple of hours doing yard work, take a break, and then spend another couple of hours doing something else. Takes 4 hours in the slow cooker, but there is prep beforehand and an addition after 2 hours.....so not something you can do while you are away from home.
Provided by Lynette ! @breezermom
Categories Chicken
Number Of Ingredients 12
Steps:
- Place carrots or celery in a single layer in a 5-quart slow cooker.
- Remove the skin from the chicken and trim fat. Stir together the rosemary, paprika, 1 1/2 tsp salt and 1 tsp pepper. Rub the mixture over the chicken.
- Saute garlic in 3 taglespoons hot oil in a large skillet over medium heat for 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve the oil in the skillet. Cook half the chicken in the reserved oil in skillet 3 to 4 minutes on each side or until golden brown. Transfer to the slow cooker, reserving the drippings in the skillet. Repeat with remaining chicken.
- Add the broth and garlic to the reserved drippings in the skillet and cook 1 minute,, stirring to loosen particles from the bottom of the skillet; pour over the chicken in the slow cooker. Cover and cook on high for 2 hours.
- Toss the potatoes with 1 teaspoon oil and the remaining 1 tsp salt and 1/4 tsp pepper; add to the slow cooker. Cover and cook 2 more hours.
- Transfer chicken and potatoes to a serving platter, and pour the juices from the slow cooker through a fine wire-mesh strainer into a bowl. Skim the fat from the juices. Serve immediately with chicken and potatoes.
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