A few weeks ago I was trying to come up with a new way to cook chicken in the crockpot. I had read where people used foil made into balls to keep chicken from cooking in its juices while in a crockpot and thought this seemed like a good idea.
I threw a few seasonings together and rubbed it on some chicken thighs and this is what I came up with.
The chicken was tender, flavorful, and wasn’t soggy from floating in its juices. My family loved it and I even made it again using chicken breasts with the same tasty results.
The great thing about this recipe is that there are only 5 ingredients and it is safe for those with food allergies like my Joshua.
Ingredients
- 2 Tbsp. Paprika
- 1 Tbsp. Salt
- 2 tsp. Garlic Powder
- 1/2 tsp. Pepper
- Chicken (whole, thighs, etc.)
- Aluminum Foil
Instructions
- Remove skin from chicken.
- Combine paprika, salt, garlic powder, and pepper in a bowl.
- Rub the spice mixture onto the chicken.
- Make balls out of the aluminum foil and place them in the bottom of a crockpot.
- Place the chicken on top of the foil balls.
- Set the crockpot to low and cook for 8 hours.
Notes
You can use any type of chicken. I have used thighs and breasts, but you could also use a whole chicken, breasts, legs, wings.
If you need more seasoning than the recipe makes you can double it. However, do not save any of the seasoning that has touched raw chicken.
