One of my most prized kitchen tools is my slow cooker. I use it year round for everything from soups to entire meals. In fact, I have two slow cookers just so I can skip cooking altogether sometimes. The smaller one is great for side dishes and the larger 7 qt slow cooker is great for big meals, like a whole chicken, or my favorite pot roast.
When I was in the grocery store last weekend the Taste of Home Summer Slow Cooker Meals magazine caught me eye. How perfect … a whole magazine full of slow cooker recipes! I may never turn on my oven again … okay, well that’s a lie, but seriously, I want to use my slow cooker as much as possible. There’s nothing worse than turning on the oven when it’s 90 degrees outside and sweating everyone out of the house.
My first stop in the slow cooker magazine was this herbed chicken recipe which forced me to re-examine my herb and seasoning cabinet. I probably own every seasoning McCormick bottles and finding spices in there is ridiculous. I need organization (and a spice rack or two).
Anyways, after I dug out all of the needed spices I created a rub for the chicken legs that is to die for. The color, the flavors, the tenderness, it’s just perfect. I even threw in a few quartered potatoes because well, a meal in our house just isn’t complete without those taters.
Recipe Adapted from Taste of Home Summer Slow Cooker Meals magazine, page 27.
- 2 tablespoons olive oil
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon ground thyme
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon browning sauce (Kitchen Bouquet)
- 8 fresh chicken legs
- 8 red potatoes, quartered
- 1 cup chicken broth
- In a large mixing bowl, combine the first 8 ingredients.
- Toss chicken legs in the mixture and place in a 5-7 qt slow cooker.
- Add potatoes.
- Pour the chicken broth in the slow cooker.
- Cover and cook on low for 4 - 5 hours, until tender.