What’s more comforting than a cool house that hasn’t been heated up by the oven or even dinner being completely ready when you get home after a long day at work? Well I would have to say fried chicken! This southern staple has been transformed to be made in the crockpot/slow cooker thanks to this month’s cookbook of the month!
Now don’t confuse this with the double battered variety popular at a particular fast food joint (as I first did when I saw the recipe). This ‘fried’ chicken is healthier, has more flavor, and is still crispy.
When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
Cook on high for 6 hours or on low for 8-10 hours.
Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking