- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
This is what I call a serious fall-off-the-bone delicacy. If you like slow cooker recipes, you might like our roundup of Slow Cooking Recipes for Everyday Dinners.
6–7 chicken legs
1 and 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 – 3/4 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1 large onion, sliced
4 carrots, sliced on an angle into two-inch (4 and 1/2 centimeter) pieces
1 pound (450 grams) pebble potatoes (or small red potatoes, halved)
2 cups Manischewitz Chicken Broth (or 2 cups water with 2 tablespoons chicken soup mix)
1 cup Alfasi Cabernet Sauvignon or other dry red wine
4 cloves garlic, crushed
4 tablespoons Tuscanini Tomato Paste
1 teaspoon dried thyme leaves, or 3 sprigs fresh thyme
additional salt, to taste
additional pepper, to taste
additional garlic salt, to taste
3 tablespoons cornstarch
1 bay leaf
Combine kosher salt, pepper, garlic salt, chili powder, and paprika. Season the chicken legs with the spice rub and set aside.
Preheat a large frying pan over medium-high heat and brown the chicken legs in batches, about three to four minutes per side.
Spray the insert of a six-quart slow cooker with cooking spray (or line with a liner). Place the onion slices on the bottom of the pot. Neatly arrange the browned chicken legs over the onions. Spread the carrots and potatoes over the chicken.
Whisk the broth, wine, garlic, tomato paste, and thyme. Season with additional salt, pepper, and garlic salt, to taste. Stir in the cornstarch, then pour the sauce over the chicken and vegetables. Press the bay leaf into the sauce.
Cover the slow cooker and bake on high for two to two and a half hours or on low for four to six hours.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
How Would You
Rate this recipe?
Please log in to rate
can i replace the wine with water?
Is the liquid supposed to be enough to cover?
I don’t think it will fully cover the chicken but it will probably cover it half way.
Best Ever Crock pot chicken How is it with chicken cut in 1/8’s ? does it work with the breasts, not just legs? any adjustments?
Yes, you may need to adjust the cooking temperature.
Do I really have to brown the chicken, or can I just put the raw chicken straight into the slow cooker?
Browning the chicken helps develop flavor and gets the skin nice and crispy. It’s not mandatory but highly recommended.
My crockpot is small. How can I cook it in a 9×13 in the oven? I’m thinking 350 for 2 hours covered. Would that work?
I’m only cooking for two. Does it pay to half the ingredients or can this be served for two or three days?
You can either half the ingredeints or you can eat it for a few nights- it’s really up to you 🙂
Best recipe Easy and delicious!