June 21, 2011
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You know a recipe’s a keeper when your seven-year-old double checks at the end of the meal and asks, “Do you have more?” He had eaten his fill, but before he could leave the table, he had to make sure there would be leftovers for a future snack.
My favorite thing about this recipe is that I just have to put it into the slow-cooker. Oh, and did I mention that my kids will eat it?! Victory!
- 2 teaspoons salt
- 1 Tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8-12 chicken drumsticks (with or without skin)
- aluminum foil
1. Crumble aluminum foil into balls and place in the slow-cooker. Your chicken will rest on top of the foil so it doesn’t get mushy-gushy.
2. Combine the seasoning in a small bowl.
3. Wash the chicken drumsticks and pat dry with paper towels.
4. Rub the spices into the drumsticks and place in the slow-cooker on top of the foil.
5. Cook on low … I had it set for 8 hours, but after 4 hours the chicken was perfect. I’m not sure if the chicken would have dried out had I left it alone for the full 8 hours, so I’ll forewarn that I can only approve a time frame of 4 hours. If you leave it longer, you are on your own!
Really … the chicken was very good. I recommend it highly!