RUSTIC SLOW COOKER CHICKEN

This slow cooker chicken is by far one of my best chicken recipes, which I perfected over years. I could climb mountains for this chicken. People always ask for seconds and rarely there are any leftovers. What I personally like the most about this chicken is the clean, subtle flavors of caramelized garlic, onion and ginger, complemented by a touch of sweetness coming from the onions. These simple flavors go a long way to reveal the natural flavor of the chicken. The golden brown color of the perfectly browned chicken skin is an eye candy too. You can’t beat these captivating flavors and colors unspoiled by some overly powerful ingredients.

There is something so rustic, so homey about this chicken that it always makes you feel good and happy. And the juices… let me tell you, I could drink them right out the Crock-Pot. Better yet, I like grabbing a slice of freshly baked sourdough bread and dip it in those amber juices and eat with the chicken.

INGREDIENTS

• 6 chicken thighs (skin-on, bone-in or boneless)
• 2 small yellow onions (halved and sliced about 1/4-inch thick)
• 2 garlic cloves (thinly sliced or minced)
• ginger root (about 1 1/2 inches, peeled and thinly sliced or minced)
• 1 tsp sea or kosher salt (plus more to taste)
• 1/2 tsp ground black pepper
• 2 cups water
• 1 Tbsp Olive or vegetable oil
• 1 Tbsp butter (unsalted)
• Fresh herbs for garnish (optional but highly recommended)

INSTRUCTION

1. Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
2. Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
3. Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes (see note).

Full read at https://ifoodblogger.com/slow-cooker-chicken/