All-Purpose Slow Cooker Chicken
Chicken is one of the most popular and versatile proteins in Latin American cuisine. There are many ways to prepare it, and one of the most appreciated methods is by using a slow cooker, also known as a crockpot. This technique has gained popularity in recent years for its practicality and because it yields very tender and flavorful meat without requiring much attention during cooking.
In some Latin American countries, this dish may simply be known as "stewed chicken in a slow cooker" or "slow-cooked chicken." Although the recipe can vary, the essence of using the slow cooker to cook the chicken remains, allowing it to easily fall apart and retain its juiciness. The origin of this technique comes from North American home cooking, but it has been adapted throughout Latin America by incorporating typical seasonings from each region, such as Cajun and Louisiana blends in the southern United States and Mexico.
Furthermore, preparing chicken in a slow cooker is ideal for those who want a tasty meal without complications, and it can be paired with a wide variety of side dishes, such as mashed potatoes, rice, or steamed vegetables.
How to Prepare All-Purpose Slow Cooker Chicken
Ingredients:
Chicken
Cajun-Louisiana seasoning mix
Lemon pepper
Salt
Bell pepper
Celery
Carrot
Green onion
Garlic
Water
Steps:
If you are using thigh portions or a cut-up chicken, remove all the skin and as much fat as possible.
Boil the skins with garlic for the dog.
It is not necessary to debone the chicken.
Place about 1/4 inch of water in the slow cooker.
Rinse the chicken well, getting into the crevices, and sprinkle with the Cajun seasoning on both sides.
Go slowly at first.
This dish is not low in salt and is usually a bit spicy.
Start immediately by placing the chicken in the slow cooker.
Rinse one piece, season both sides, and layer it in the pot.
When you finish seasoning all the chicken, cover the pot and let the chicken rest for 30 minutes.
At the end of that time, completely cover the chicken with water and set the pot to "low."
The cooking time is up to you.
A minimum of 8 to 10 hours is recommended.
I generally start cooking the chicken in the afternoon and let it cook all night.
It will often cook for between 12 and 24 hours.
This is an excellent dish for those who never learned to properly debone a chicken.
At the end of the cooking time, simply take out the chicken pieces and separate the bones from the meat.
It will literally fall apart.
Save the broth to add to mashed potatoes, gravy, rice, or soup.
You will have a good amount of chicken here.
Divide into smaller portions and freeze.
