|Now that's what I call cooking!|
Anyway, for dinner tonight I decided to make a "sticky chicken" chicken legs, and steakhouse worthy Fan potatoes. Today we were going to a friends house to swim, and would not be home until close to four. It was nice, because all I had to do, was come home add cheese to the potatoes, and then
Crockpot Sticky Chicken
A large package of chicken legs deskinned.
Spice rub (either your favorite or you can try mine)
A large crock pot
If your chicken is frozen, defrost the day before you plan on cooking this. If you did not remove the skin from the chicken before freezing, do so now. The night prior to cooking, rub down chicken with spice rub. (If you know that you are buying the chicken specifically for this recipe later in the week or month you can deskin, rub down the chicken with the rub, and freeze as is.) In the bottom of your crock pot, place balls of foil to allow a spot for drainage for any extra juices that may come out of your chicken. Do not worry about your chicken drying out, because in the crock pot the juices that drain off will steam/baste the chicken to keep it moist. Arrange chicken in crock pot on top of foil. It is okay if they overlap. Cook on low 8 to 10 hours.
Crock pot Steakhouse Fanned Potatoes
Potatoes (1 per person)
Rinse potatoes well. Cut slits into each potato (about 1/4 inch apart from one another) careful not to go all the way through. Cut down about 3/4 of the way. Slide butter into the slits (as well as you can) and rub tops with butter. Sprinkle garlic salt liberally. Wrap in foil. Bake on low 8 hours. Remove and immediately add shredded cheese and a dollop of sour cream.
Mrs Sheila's Spice Rub
2 TBS Garlic Powder
2 TBS Onion Powder
2 TBS Seasoned Salt
2 TBS Paprika
1TBS Black Pepper
1 TBS dried Thyme leaves crushed in palm
3 TBS Brown Sugar
Mix well until blended. You can rub down your poultry, pork or beef with this rub and allow it to marinate into the meat. Store in an air tight container.
|Yes that is my plate ~ on a saucer! Perfect portion!|