Slow Cooker Chicken Drumsticks And Potatoes
Slow Cooker Chicken Drumsticks And Potatoes is a set and forget easy dinner recipe. Make it a Winner Winner Chicken Dinner night!
Servings: 4
Calories: 449kcal
Ingredients
- 1 kg baby potatoes larger ones sliced in halves, Note 1
- 3 large carrots peeled and chopped into chunky pieces, Note 2
- 6 mini corn cobs cut in halves, Note 3
- 200 grams/ 8 oz swiss brown mushrooms sliced in halves or think slices, Note 4
- ½ cup/125 ml chicken broth (chicken stock) Note 5
- 1 tablespoon olive oil Note 6
- 2 teaspoons Italian seasoning Note 7
- 1 teaspoon garlic powder Note 8
- 1 teaspoon onion powder Note 9
- 1 teaspoon paprika (ground or smoked) Note 10
- 6 chicken drumsticks Note 11
- ½ teaspoon salt Note 12
- ½ teaspoon black pepper also Note 12
To serve
- parsley stems removed and leaves finely chopped
- black pepper
- gravy
Instructions
- Vegetables: use a knife and cutting board to slice any larger potatoes in halves and then give each potato a prick or 2 with a fork. Next use a vegetable peeler to peel the carrots and then chop into chunky pieces. Use a knife to slice the mini corn cobs in halves and then slice the mushrooms into halves to thin slices.
- Chicken seasoning: add the chicken stock, olive oil, garlic powder, onion powder, paprika and Italian seasoning to a small glass jug then use a mini whisk to stir them till consistently combined and then set aside.
- Chicken drumsticks: place the chicken legs flat on a chopping board and season them with the salt and pepper. Once done, rotate them to the other side and season this side with salt and pepper also.
- Corn cobs and seasoning: next place the sliced corn cobs into the slow cooker and then pour the remaining chicken seasoning over the top. Then take a pair of tongs and gently toss to combine everything ensuring the seasoning is covering the chicken and vegetables.
- Cook: now pop the lid on the slow cooker and let the dish cook for either 3 hours on high or 7 hours on low. In the final hour remove the lid and add the sliced mushrooms and then let them cook for a further hour. Once the 4 hours of cook time or 8 hours of cook time is up, you can remove the lid from the slow cooker and turn the heat off.
- Air fry or grill (optional step): use a pair of tongs to remove the cooked chicken legs and place them onto a wire air fry rack or baking tray. Air fry or grill the chicken legs for 8-10 minutes to brown and crisp up the skin a little. Then return them to the slow cooker with the rest of the cooked dish.
- To serve: portion the chicken legs with potatoes, carrots, corn and mushrooms into serving bowls. Drizzle a little gravy over the top and provide forks and spoons for serving. Garnish with chopped fresh parsely and a sprinkle of cracked black pepper.
Notes
- Note 1 - Potatoes: filling and satisfying, this is what makes the dish taste like we are having a roast dinner! Baby potatoes are a great choice as are red potatoes or chopped sweet potatoes. I slice the larger ones in half and give each of them a prick with a knife before putting into the slow cooker.
- Note 2 - Carrots: we simply peel these and then roughly chop with a knife and cutting board. You can use baby carrots also if you wish too.
- Note 3 - Corn cobs: juicy and bursting with flavor! Chicken and corn is a match made in heaven. Minimal prep needed, I simply chop the mini corn cobs in halves and throw them into the crockpot.
- Note 4- Mushrooms: swiss mushrooms are a great choice! As these take a lot less time to cook than many of the other root vegetables, we add these towards the end of the cook time (saves them from getting too mushy!).
- Note 5 - Chicken stock: chicken stock or chicken broth is used as one of the ingredients in the seasoning. This helps the herbs and spices to stick to the chicken and potatoes as they cook.
- Note 6 - Olive oil: a little olive oil is used in the seasoning. This also helps to crisp up the skin of the chicken should you want to take the step of air frying or grilling the legs prior to serving.
- Note 7 - Italian seasoning: a super handy dried herb mix to have in the pantry and whip out as needed. This combination is made from dried parsely, oregano and thyme. You can use the equivalent (2 teaspoons) or any of these dried herbs in place of the seasoning if you have them but not the combination.
- Note 8 - Garlic powder: as above, we also use a little garlic powder along with the onion powder for seasoning the chicken legs.
- Note 9 - Onion powder: we use a little onion powder in the chicken seasoning. If youo want to use a diced onion as an extra vegetable in the dish, I would omit this from the seasoning.
- Note 10 - Paprika: you can use either smoked paprika or ground paprika, whichever is your favorite. I am using smoked paprika.
- Note 11 - Chicken drumsticks: a versatile and budget friendly protein! These cook easily in the slow cooker and can be crisped up at the end as desired.
- Note 12 - Salt and pepper: we use a small amount of salt and black pepper to season the chicken legs.
- Additional note - I use an Australian tablespoon so the measure of the olive oil in the chicken seasoning is 20ml, fyi.
Nutrition
Calories: 449kcal | Carbohydrates: 54g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 575mg | Potassium: 1753mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9347IU | Vitamin C: 53mg | Calcium: 90mg | Iron: 4mg