crock pot rosemary garlic chicken quarters

Name: Crock Pot Rosemary Garlic Chicken Quarters
Prep time: 25 min
Cook time: 4 h
Yield: 4
Cuisine: Spanish
Ingredients: 3 - carrots or celery ribs; 2 1/2 pound(s) chicken leg quarters; 1 tablespoon(s) chopped fresh rosemary; 1 teaspoon(s) pimentón (sweet smoked spanish paprika); 1 1/2 teaspoon(s) kosher salt, divided; 3/4 teaspoon(s) freshly ground pepper, divided; 6 clove(s) garlic, sliced; 1 1/2 tablespoon(s) olive oil; 1/4 cup(s) chicken broth; 1 teaspoon(s) olive oil; 1 pound(s) fingerling potatoes, halved; - garnish: fresh rosemary

(1 RATING)

21 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jun 17, 2016

Browning meats and poultry before simmering in the slow cooker will give depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. Pat the meat dry with paper towels before seasoning. In 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 immediately. 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.

Rate

prep time 25 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

3 - carrots or celery ribs
2 1/2 pounds chicken leg quarters
1 tablespoon chopped fresh rosemary
1 teaspoon pimentón (sweet smoked spanish paprika)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 cloves garlic, sliced
1 1/2 tablespoons olive oil
1/4 cup chicken broth
1 teaspoon olive oil
1 pound fingerling potatoes, halved
- garnish: fresh rosemary

How To Make crock pot rosemary garlic chicken quarters

Step 1

Place carrots in a single layer in a slow cooker. Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 3/4 tsp. salt, and 1/2 tsp. pepper. Rub mixture over chicken.

Step 2

Sauté garlic in a bit of 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 3

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 4

Toss potatoes with 1 tsp. oil and remaining 1/2 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.
Step 5

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.
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