Who doesn’t love a nice, juicy, tender, slow-cooked chicken? With ample doses of paprika and garlic, this dish was just the comforting thing I needed to forget about the cold that’s been lingering in the household. Be warned, though: if you don’t like rubbing raw chicken, get someone else to prep it for you. Trust me—the weird feel of massaging a chicken is more than balanced out by the rich flavor that comes in the end.
SLOW COOKER PAPRIKA CHICKEN
- 3-5 lb whole roasting or frying chicken
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1½ tsp onion powder
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ tsp fresh ground black pepper
- 10 tsp water
In a mixing bowl, combine paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper to form a good blend. Add water, a teaspoon at a time, until it forms a thick, moist paste (I used all 10 teaspoons).
Separately, remove gizzards and extras from chicken. Wash well and lightly pat dry. Rub spice paste with your hands all over the skin of the chicken. Be sure to get in every nook and cranny and even on the bottom. Try to use all the paste in multiple coatings.
Place chicken in slow cooker—breast side up—and cook on low for 5-7 hours, until juices run clear and chicken falls apart. When done, gently remove chicken from slow cooker and allow to rest for 5-10 minutes. Try to serve sections as whole as possible (it may fall apart on you!).
Makes 4 servings (2 white and 2 dark). Enjoy!