Rustic Crockpot Chicken & Gravy
Even though this is one of those meals I throw together in the morning and walk away from, it is literally a meal that the entire family will lick their plates clean when served.
I have served this several ways, but the way I prefer is with rice, When I took a poll just now with the kids, it is down the middle, so half love egg noodles, the other half love rice, so you can experiment with that part.
This is what you will need:
6 - 8 chicken thighs (skin-on, bone or boneless, I've Used both) Bone in seems to be more flavor.
1 Large Yellow Onion, chopped
2 garlic cloves, minced
ginger root (about 1 1/2 inches, peeled and minced)
1 tsp sea or kosher salt
1/2 tsp ground black pepper
2 cups water
1 Tbsp EVOO
1 Tbsp butter (unsalted)
Pat dry chicken with paper towels to remove excess moisture. Sprinkle with a little bit of salt and pepper on each side and set aside.
Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat. Add the chicken, skin side down, and cook for about 5-7 minutes, until golden brown, then transfer to the slow cooker, placing the chicken pieces skin side up.
Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until tender.
Add the water, salt and the pepper. Stir well and taste for salt and pepper. Adjust if necessary. The liquid should be seasoned just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-season.
Set the slow cooker to low and cook for 6 hours, or until the chicken is very tender.
Serve immediately, or set the slow cooker to 'warm' until ready to serve.
Again, you can serve this with Rice, Egg Noodles, Mashed Potatoes or anything you would like, just make sure you have plenty of french bread to mop up the gravy.
As Usual, if you have any tips or tricks, please leave your comments below.