Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen! This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves. I used a 6 quart Crock-Pot to make this meal. I had a family pack of 8 chicken leg quarters and not only was it very economical but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month. There are only 4 basic steps to the recipe. Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven. It doesn’t get any easier than this and you can plan it around your work day. Wouldn’t you like to come home to this?
- 6 tsp. sea salt
- 2 tsp. paprika
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. thyme
- 1 tsp. Italian seasosning
- 1 tsp. ground pepper
- 1/2 tsp. ground fennel
- 1/2 tsp. ground coriander
- 1/2 tsp. dehydrated bell pepper
- 8 chicken leg quarters
- 1 large sweet onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- cooking spray
Rinse the chicken, trim any excess skin and pat dry. Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken. Leave a little aside for finishing.
Mist the crock-pot with cooking spray. Chop the onion, carrot and celery and place it in the bottom. Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.
Arrange the seasoned chicken on top of the vegetables. I was able to fit all 8 leg quarters in my 6 quart crock-pot.
Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours. It can go a little longer if you are running late. About half way through, check for excess liquid in the bottom of the crock-pot and spoon some of it out if needed. You do not want the chicken submerged in liquid. If you like, you can strain and reserve it for soup stock as I did. After 8 hours preheat the oven to 350º. Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.
That’s it. Dinner done! I served it with a side of pasta shells and marinara sauce, family style for a late Sunday dinner that was better than any restaurant. Everyone loved how moist and tasty the chicken was. I will be making it again!