Slow Cooker Baked Chicken
Make fall-off-the-bone slow cooker baked chicken with rich gravy for an easy, comforting Sunday dinner that practically cooks itself.
Servings: 6 people
Equipment
Ingredients
- 2 pounds dark meat chicken pieces drumsticks work great, or a mix of drums and wings like I used here
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp complete seasoning
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 2 tbsp Italian dressing
- 1 tbsp Italian seasoning
- 1 tbsp adobo seasoning
- 1 tbsp garlic paste for slow cooker
- 1 tbsp hoisin sauce or worcheshire sauce
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
- 1 scallion broken into thirds
- 4 tbsp butter
- 1 white onion sliced
- 1 green bell pepper sliced
For gravy
- 1 tbsp flour
- 1 tbsp olive oil
- 1 white onion sliced
- 2 cups strained gravy from slow cooker
Instructions
- In a large bowl, season the chicken with olive oil, onion powder, garlic powder, complete seasoning, smoked paprika, salt, pepper, Italian seasoning, adobo seasoning, and Italian dressing. Toss to coat evenly.
- Add the seasoned chicken to the slow cooker. Top with garlic paste, hoisin sauce, fresh rosemary, fresh thyme, scallions, 1 diced onion, sliced green bell pepper and butter.
- Cover and cook on high for 4 hours. Don’t add any liquid, the chicken will release its own juices.
- After 4 hours, carefully remove the chicken and transfer it to a baking pan.
- Strain the cooking liquid and set aside.
- To a skillet, add olive oil and saute onions until soft, about 2 minutes.
- Add flour, mix well and then slowly pour in reserved liquid from slow cooker.
- Mix well and bring to a simmer, about 5 minutes.
- Pour the gravy over the chicken in the baking pan. Broil on high for 5 minutes to caramelize the top.
- Serve hot with your favorite sides. Enjoy the fall-off-the-bone tenderness!