Peppery Chicken with Potatoes
We like this recipe because while we go to church on Sundays the chicken cooks and is ready for us when we get home.—Lori Draves, Highland, Wisconsin
Ingredients
- 1 pound red potatoes (about 6 medium), cut into wedges
- 1 large onion, chopped
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
Directions
-
1Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables.
-
2Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.
-
3Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
