Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, November 16, 2016


1 (2 to 3 lb) fryer, cut-up
1 cup flour
1 tsp salt
1 tsp paprika
1 tsp sage
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Oil for frying

Rinse chicken pieces and pat dry with paper towels.

Combine the flour, salt, paprika, sage, garlic powder and pepper in a large resealable plastic bag. Add chicken pieces a few at a time and toss to coat.

In a large skillet, pour oil to a 1/4-inch depth and heat until hot. Add chicken and cook over medium-high heat until golden brown. Remove from skillet and place in crock pot with the wings on the bottom. Do not add any liquid. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.

Yield: 4 servings

Note: File Photo

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