Ingredients
-
2 tbsp
brown sugar
-
2 tsp
kosher
salt
-
2 tsp
dried
oregano
-
2 tsp
ground
paprika
-
1 tsp
garlic powder
-
1/4 tsp
ground
cayenne pepper
, optional
-
4
chicken legs
-
1
500-g bag baby red
potatoes
, scrubbed clean
-
4
large
carrots
, peeled and chopped
Instructions
- Stir brown sugar with salt, oregano, paprika, garlic powder and cayenne in a small bowl. Rub mixture all over chicken, pressing gently so spices stick to skin.
- Arrange potatoes and carrots in one layer in slow cooker. Place chicken on top of vegetables. Cover and cook on low, 6 to 8 hours. Let chicken stand at room temperature for 10 min before serving with vegetables.
Nutrition (per serving)
- Calories
- 443,
- Protein
- 33 g,
- Carbohydrates
- 40 g,
- Fat
- 17 g,
- Fibre
- 5 g,
- Sodium
- 953 mg.
Tip
For crispy skin, transfer cooked chicken to a 9 x 13-in. baking dish and broil until golden brown, 4 to 5 min.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
