Rosemary-Garlic Chicken Quarters
Photo: Hector Sanchez
The key to this dish is to brown the chicken before it goes into the slow cooker. (See "The Art of Browning," below.)
How to Make It
Step 1
Place carrots in a single layer in a 5-qt. slow cooker.
Step 2
Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1 1/2 tsp. salt, and 1 tsp. pepper. Rub mixture over chicken.
Step 3
Sauté garlic in 3 Tbsp. hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet. Repeat with remaining chicken.
Step 4
Add broth and garlic to reserved drippings in skillet, and cook 1 minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH 2 hours.
Step 5
Toss potatoes with 1 tsp. oil and remaining 1 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.
Step 6
Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wire-mesh strainer into a bowl; skim fat from juices. Serve immediately with chicken and potatoes.
Step 7
The Art of Browning Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.
Also appeared in: Southern Living, November, 2013,Southern Living Our Best Slow Cooker Suppers
Was this made in an Easy Bake Oven?
I followed the recipe exactly...but had to pull the chicken and carrots out after two hours. The recipe calls for 4 hours on high. I can only assume high is a typo or they cooked it in an easy bake oven. I really liked the recipe other than that and will make it again. Next time I'll follow the same directions, but add the potatoes w the carrots and cook everything on high two hours or slow for four.
Teenage boy gives two thumbs up!
Five-starts with a few modifications: Use coconut oil instead of vegetable oil. Regular paprika works fine. I find if you cut the potatoes into bigger chunks, you can put them in at the beginning of the slow-cooker process. I only needed to cook mine for 3 hours on high - partially because the chicken was already done, partially because I had a hungry 14 year old. Enjoy this delicious chicken! I saved the broth from the slow-cooker in a mason jar to make chicken noodle soup with tomorrow, instead of serving it over the chicken. I imagine it would make an excellent gravy too. :)
Favorable but time consuming
Putting in the potatoes halfway through cooking is a bit of a hassle so you need to stick around for 4 hrs.I used paprika since it's what I had on hand. Otherwise made recipe as is.
Good, but.
This was delicious, everyone loved it and there were barely any leftovers. That being said, it did NOT need 4 hours on high in my cuisinart slow cooker AND it was a significant amount of prep, probably too much for most people looking to use a slow cooker for busy family weeknight meals...
Nancypaetz's Review
N/A
chelmom27's Review
Fantastic!! My hubby and I loved this one!!
kbwright71's Review
Good but not spectacular. The only changes I made were to lightly brown the potatoes before adding by sauteing in olive oil w a bit of salt and leek.
lucky55111's Review
The best slow cooker chicken, different and a nice change for sure
rmcgau's Review
Really Good.
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laurajarboe's Review