Cooking Without a Kitchen: “Fried” Chicken in the Crock-Pot

February 8, 2010

A few weeks ago my supermarket had chicken on sale for $.79 per pound. As any smart frugal shopper would have done, I stocked up. Yesterday, I finally got around to using some of that chicken–which was chicken legs and thighs, I think. (This one package, with six generous pieces of chicken in it, cost a whopping $4.12.)

I decided to make “fried” chicken in the Crock-Pot, something I done before, thanks to A Year of Slow Cooking’s recipe for drumsticks (though I can no longer find that recipe on the site). I didn’t have the recipe in front of me but remembered most of it, and tried my own version with these simple ingredients:

4 to 6 chicken thighs (you could use breasts, drumsticks, whatever will fill your slow cooker)
1 c whole-wheat flour
1 T paprika
1 t salt
1/4 c canola oil

I used the canola oil to coat the bottom of my slow cooker. Then, I dumped the flour, paprika and salt in a large bowl, and used a spoon to mix the ingredients. After that I washed the chicken pieces in the sink to remove any feathers, fat and other goo you sometimes find with on-the-bone chicken. One by one, I took each piece of chicken and “rolled” it in the flour mixture. If rolling didn’t fully cover the pieces in the flour, I grabbed it by the handful and sprinkled it over the chicken until it was coated liberally. Finally, I placed each piece of chicken in the Crock-Pot. I could fit only two pieces in the bottom of the slow cooker, and then I placed the rest on top. I put the slow cooker on high for six hours and went outside to shovel the driveway. (We got 12 inches of snow this weekend.)

About halfway through the cooking time, when everything was starting to smell yummy and my family was beginning to ask when we would be eating dinner–even though dinner was hours away–I shifted the chicken in the slow cooker. I took the pieces from the bottom, which were now sizzling, and switched them out with the pieces that had been on top. Then I put all the pieces back in the slow cooker, placed the top back on, and let it cook for the remainder of the time.

You know how you’ve heard about chicken that just falls off the bone and melts in your mouth? Yeah, well that’s what happened with this chicken. Though it wasn’t fried in a traditional sense, it sure tasted like a reasonable facsimile. We rounded out dinner with rice from the rice cooker and vegetables steamed in the microwave.

Like the French toast I made last week, this is definitely a recipe I’ll be making again when my kitchen is put back together.


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6 Responses to Cooking Without a Kitchen: “Fried” Chicken in the Crock-Pot

  1. Sandra Shaver on June 22, 2011 at 2:32 pm

    What a great idea! Now I know I’ll try my next fried chicken in th crock pot.

  2. 8 Advantages to Using a Slow Cooker on March 24, 2010 at 4:37 am

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  3. […] Cooking Without a Kitchen: “Fried” Chicken in the Crock-Pot ( […]

  4. Lisa on February 8, 2010 at 3:53 pm

    That sounds so yummy….I will be trying that sooner rather than later.

  5. Kathy on February 8, 2010 at 6:56 am

    Sounds yummy. I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested.

    • Leah Ingram on February 8, 2010 at 7:11 am

      Thanks, Kathy. I’m heading over to your blog right now to check out your recipes. Thank you for sharing the link.


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