The final weeks of school this year seem to be jam packed not only for my family but our group of friends as well. This all came to a head when it took a few days, multiple texts/emails to schedule a simple get together with my book club ladies which by the way is not happening until July! I would love to say that “my busy schedule will not stop me from trying new and exciting recipes” .…get real.
Our menu lately has consisted of our favorite entrée salads and grilled meats with frozen vegetables. This recipe from Lisa at http://www.100daysofrealfood.com/ was a welcome addition and it’s easy to swap out spices based on your preferences. I can’t wait to try my personal favorite of herbs de Provence with lemon and parsley. Just be careful as I mistook the ¼ tsp cayenne pepper measurement for 1 tsp and our chicken was caliente!
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 large chicken or Bone In Chicken Pieces
1. Combine the dried spices in a small bowl
2. Coat the chicken with the spice mixture, making sure to get under the skin. If you’re using a whole chicken make sure to remove the giblets and coat the inside of the bird as well.
3. Chop the onion and place it in the bottom of your crockpot
4. Lay the chicken over top of the onions, cover and turn on high – you will not add any liquid.
Cook for 2 – 2 1/2 hours for chicken thighs and 4 hours for a whole bird. when the meat is falling off the bone it is done!