Smothered Chicken Legs - Borrowed and Adjusted

 

Finally, I remembered to get a photograph of a dish! However, please note it's before the smell greeted us upon our return from church. This is one of those Crockpot meals where we can be assured of a good meal after a morning of learning and worship.

Beloved Husband Googled and found this - first fixed 7 August 2021 and we all loved it. He fixed a full package of legs and adjusted the ingredients. We keep small new potatoes (both Yukon and red) so he just cut the Goldens in half, added layers of onion and baby carrots. I saved it as a Favorite in my Pepperplate! He did omit the black pepper. Since pepper can be added at the last, the diners can make the difference. He repeated this two weeks later with boneless/skinless thighs. Just as good. 

We had this for lunch this Sunday, and I was getting back to my blogs, so it seemed a good timing to share what we originally found at Mommy's Fabulous Finds:

INGREDIENTS

• 1 28 oz can petite diced tomatoes (we often use flavored diced)
• 6 red potatoes cubed (we use small Yukon Gold)
• 1 large Vidalia onion sliced (we use regular white onions)
• 2 cups baby carrots
• 4 tbsp flour
• 2 tbsp garlic powder
• 3 tbsp minced onion (nope - because we use a lot of onion, above)
• 2 tsp salt
• 2 tsp lemon pepper or black pepper (we don't use pepper)
• 2 tsp paprika
• 3 tbsp olive oil
• 6 to 8 skinless chicken legs (have been known to use w/skin, too, or thighs)

INSTRUCTIONS:

1. Turn on the crock pot/ slow cooker to low heat.
2. Place the potatoes & tomatoes (with juice) on the bottom and then layer with the onions and carrots.
3. In a medium bowl, whisk together all of the seasonings & flour. Add oil & mix well.
4. Rub the chicken legs with the seasoning mixture and add them to the slow cooker.
5. Cool on low for 7 hours (or high for four and a half.)

Our preference is dark meat in the first place, and breasts would be a third choice - and usually more expensive. I believe it would be good for pork, too, roast or chops. Very versatile recipe. Oh, those diced tomatoes? Try the onion/garlic/basil and serve with pasta as a side, or use unflavored and add your favorite Chinese flavorings and serve with rice. Yesterday we had quite a bit of the liquid left, so I'm using that with rice and making a "sort of" soup out of it, with meat from one of the leftover legs. Very versatile recipe.