Thursday, November 09, 2006

Slow Cooker Paprika Chicken

Very simple with few ingredients - but unbelievably tasty! This is great with a side of mashed potatoes and a nice salad. Perfect for a chilly November evening.

1 (2 to 3 lb.) whole chicken, rinsed inside and out
Sea salt and pepper to taste
Paprika (about a tablespoon)

Rinse chicken and pat dry with paper towel. Season with salt, pepper, and paprika. Place in slow cooker. Cook on high for one hour, then turn temperature to low. Cook an additional 8 to 10 hours, or until the juices run clear and it's no longer pink in the middle. (Make sure not to overcook, as it can start to get mushy.)


Jane said...

I'm looking forward to trying this. One thing that I've noticed since we started buying free range local chickens is that it doesn't take fancy recipes to make the chicken taste good.

Anonymous said...

I often find that the less ingredients the better the flavor. Especially when it comes to "homey" food. Yum.

Ari (Baking and Books)

The Anonymous Mama said...

Yes, having a good free range chicken makes all the difference. I've noticed if it's your run-of-the-mill grocery store chicken, it tastes tinny, especially as a leftover. But with the free range ones, they still taste good the next day. And you don't need to cover it with lots of spices either!