Friday, December 11, 2015

It's Got a Kick!


This is a meal with a kick to it. It was too spicy for my boys, but my husband and I liked it a lot.

Peppery Chicken with Potatoes


1 pound red potatoes (about 6 medium), cut into wedges
1 large onion, chopped
2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3 1/2 to 4 pounds)


Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables.

Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170-175 degrees F. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.

Transfer vegetables to platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

Yield: 4 servings.

Source: Taste of Home. You can find it here.

Notes: As I said, this was pretty spicy. Not for little kids. I used a packet of chicken gravy mix and replaced the water called for on the gravy mix for the cooking juices.

Above: Not spicy enough for you? Sprinkle some more salt and pepper on top before serving!

1 comment:

  1. Funny, that 1/2 t. of cayenne doesn't sound like much, but I suppose mixed with the peppers....