Recipe by Julie Hauser

Before and After Chicken Legs

Print
Meat Meat
Easy Easy
9 Servings
Allergens

No Allergens specified

10 Hours, 5 Minutes
Diets

Cooking for Yom Tov, even in large quantities, (even in a year and place when Yom Tov runs into Shabbos), does not need to be super time consuming. Cooking in 2-3 slow cookers, for example, produces multiple soups, meats, chickens, and even meatballs, matzah balls, and applesauce, etc. It’s almost like having a robot!   You may also wish to cook this way to have supper ready for Chol Hamoed without staying home all day cooking.   For Rosh Hashana or Sukkot, I’m not in such a panic to prepare and freeze ahead every single entrée, but this way of cooking is so easy and delicious it frees me up for other Yom Tov preparations like the clothing shopping, errands, enjoying the family, the house prep, the sukkah building, etc.!

Ingredients

Main ingredients

  • 4 shakes of Gefen Paprika

  • 4 shakes of garlic powder

  • black pepper, to taste

Directions

Prepare the Chicken

1.

Line slow-cooker with liner. Put chicken legs into slow-cooker.

2.

Mix other ingredients together and smear all over the chicken.

3.

Cook on low overnight 7-10 hours.

Before and After Chicken Legs

Please log in to rate

Reviews

Subscribe
Notify of
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Hannah Sher
Hannah Sher
6 years ago

Oven Hi could you cook this in the oven?

Question
Mark your comment as a question
Cyndi
Cyndi
7 years ago

Chicken legs skin or no skin Hi. Can you use skinless legs?

Question
Mark your comment as a question
Estee
Estee
5 years ago

Easy and Amazing! Made these Erev Pesach for supper, super easy and fantastic flavor!

Raquel
Raquel
Reply to  Estee
5 years ago

We are so happy we were able to help your Erev Pesach Cooking 🙂