Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Chicken Legs
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- #21320
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
8 chicken legs
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
3 tablespoons butter
16 ounces whole tomatoes
1 large onion, chopped
4 ounces canned mushrooms, sliced & drained
1 clove garlic, minced
1 1/2 teaspoon salt
1/2 cup heavy cream
2 teaspoons paprika
directions
Rinse the chicken and pat dry. Melt the butter in a skillet. Brown the chicken legs on all sides in the butter. Place the chicken in the slow cooker.
Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10 hours. Stir in the heavy cream just before serving.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
429 calories, 29 grams fat, 10 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 8, 2014
I varied this a bit as I didn't want tomatoes in it. I browned the chicken and put in crock. Melted the butter in the microwave and stirred in the garlic (which I crushed), chili powder, ground ginger, and paprika. Evenly drizzled that over the chicken. Added FRESH mushrooms and the chopped onion over the top and sprinkled the salt over that. Let cook on low for 5 hours and the chicken was done and almost falling off the bone it was so moist.
October 16, 2013
Delicious recipe!! Browning the chicken first is important to give it a good texture. I only cooked on low for about 6 hours because my crock pot is newer (and I know that 8-10 will overcook things). I stirred in just a little extra chili powder and ginger when I added the cream since spices tend to fade during long cooking times.