Slow-Cooker Rosemary Garlic Chicken

The key to this dinner-party-worthy dish is to brown the chicken before it goes into the slow cooker.

SHOW TRANSCRIPT

[MUSIC] Hi, I'm Norman from the Southern Living Test Kitchen. Slow cookers can be used to make more than just weeknight meals. You can create exciting, fun, flavorful dishes that are dinner party-worthy in just a snap. Our rosemary garlic chicken quarters are a perfect example of how you can invest minimal time for maximum flavor. To start off, we buy our chicken quarters with the skin on. This is the thigh, and the leg attached. We remove the skin from the chicken, because when we're cooking in a slow cooker, it's a very moist environment. Keeping the skin on actually adds a lot of grease and moisture, and it doesn't quite brown as well as we would like it to. So we remove that, so we can get a nice deep golden brown crust on our chicken. So the next thing we do, is we season the chicken with a mixture of chopped fresh rosemary, smoked paprika, salt and pepper. And we season both sides very well. And this smoked paprika actually helps us keep the brown color when we put it into the slow cooker. So now we've finished seasoning the chicken, and next we're gonna brown it. But first, we're gonna give our oil a little boost of flavor with some garlic cloves. To add more flavor to cooking oil, throw in a handful of garlic and about three tablespoons of olive oil, over medium heat for about two to three minutes, or until your garlic cloves are golden brown. Adding garlic to the oil helps punch up the flavor a ton. Once the garlic is brown, we're gonna remove it from the pan and then we're gonna sear our chicken. Our next step, is to go ahead and add our chicken quarters. Now, we wanna get a very deep brown golden crust on this. And we do that by putting it in medium heat in our garlic flavored oil of course, for about three to four minutes on each side. Being careful not to fidget, poke, or prod to disturb our browning. When these reach golden brown, you're looking for this color, turn it over, do the other side. When you turn these over, don't worry about it just make it because medium is the perfect temperature to get the perfect color. Now that the chicken is golden brown, we're gonna remove it and make a sauce from the pan juices. To make our pan sauce, I'm gonna add back in our brown garlic. And a little bit of chicken broth. And cook this for about one minute. This looks so good. In our slow cooker, we have a layer of carrots which do two things. They add flavor. And they also keep our chicken elevated off the bottom so that it doesn't get overcooked. The next part you wanna do to this, is take our beautiful pan sauce here and then we'll just pour it right over our chicken. And spread the garlic around a little bit so that all the chicken gets a little bit of garlic love to it. After we put all of our ingredients in. We cover this. [SOUND] Set it on high for two hours. And we're almost finished with our chicken dish. Okay, our chicken is about two hours in. And now we're gonna add our potatoes. The reason why we're doing this at a later time is so that they don't overcook and become mushy. So, to do this, we take about two pounds of finger length potatoes that are sliced in half. We'll drizzle them with about a teaspoon of olive oil. And add a pinch of salt and freshly ground black pepper. And toss these together. Remove the lid, and add these right in. Put the lid back on, and let it cook for another two hours. Okay, so our chicken is all finished and ready to go. When you're ready to serve it, grab a large platter, and we'll pull out the chicken legs, and you'll see how wonderfully brown these are. Your company will never know that they came out of a slow cooker. Now, you can stir together all of your vegetables, even the carrots that were in the bottom for your rack. You stir those all together. I like to layer them around the outside of the chicken, so that way when your guests grab. For a piece of chicken, they also can grab some potatoes that are right there for them. Once you get the potatoes all around, I tilt up the slow cooker just to grab a little bit more of those juices, and spoon that right over top. And for a quick garnish, some rosemary sprigs, tucked in throughout, gives you a real simple yet elegant garnish. Now who says slow cookers can't make dinner party dishes? For more recipes like these, check out Southern Living. [BLANK_AUDIO]
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