Thursday, January 17, 2019



I'm doing this now, I sampled a few bites, it's really good. I'll do it again, next time with meatballs.

  • 2 cups water
  • 1 Tbsp butter (unsalted)
  • 1/2 tsp ground black pepper
  • Fresh herbs for garnish (optional but highly recommended)
  • 1 tsp sea or kosher salt (plus more to taste)
  • 1 Tbsp Olive or vegetable oil
  • 6 chicken thighs (skin-on, bone-in or boneless)
  • 2 small yellow onions (halved and sliced about 1/4-inch thick)
  • 2 garlic cloves (thinly sliced or minced)
  • ginger root (about 1 1/2 inches, peeled and thinly sliced or minced)


First, Wipe the chicken legs with paper towels to remove moisture from the surface. Sprinkle with salt on each side and set aside.

Then, Heat 1 tablespoon oil and a tablespoon butter in a large nonstick skillet over high heat. Add the chicken, skin down, and cook for about 3 to 5 minutes, until golden. Remove from the pan and transfer to the slow cooker, placing the chicken pieces on the skin side up.

Add the onions, garlic and ginger to the same pan. There should be plenty of oil and fat in the pan, but if it does not, add another tablespoon of oil or butter. Sauté vegetables until golden brown, stirring constantly, about 3 to 5 minutes (see note).

Add water, salt and pepper. Mix well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid, thus avoiding too much salt.
Set the slow cooker on low and allow to cook for 6 hours or until chicken is very tender.

Serve immediately or set the slow cooker on "warm" until ready to serve. It is best to serve this slow-cooking chicken with juice on rice (white or brown), mashed potatoes (yum !!!), pasta, noodles, a large slice of fresh sourdough bread baked or any other product of your choice. This chicken will be delicious with just about anything. Garnish with fresh herbs, if desired. Happy Cooking TimeJ