|
Crockpot Rubbed Chicken w/onion gravy |
|
|
|
|
Written by Angie Pangie
|
|
Monday, 21 January 2008 |
|
Start it in the morning in the crockpot and come home to a wonderful, delicious meal. This is great served over rice. This dish has a little kick to it, which will keep you coming back for more!
2-3 pounds of boneless chicken breast 1/2 tsp. black pepper 1 tsp. garlic powder 1 tsp. white pepper 1 tsp. celery salt 1 tsp. thyme 1 tsp. cayenne pepper 2 tsp. paprika 3 tsp. kosher salt 2 medium onions, quartered 1 tbsp. cornstarch Combine all spices in a small bowl. Place chicken breast into a large ziplock bag and sprinkle spices over the top. Shake the bag to distribute the spices well. Place the bag in the fridge and allow the chicken to sit 24-48 hours, if possible, but no less than 8 hours. Turn the bag every few hours to let the seasonings distribute well. When ready to cook, place chicken breasts in crockpot and cover with onion pieces. Place the lid on the crockpot and cook for about 5-6 hours on low. When chicken is done, remove the breasts to a plate and keep warm. Turn the crockpot on high. Combine cornstarch and 1/4 cup cold water in a small bowl. Pour cornstarch mixture into the crockpot drippings, stirring to avoid clumping. Serve chicken with the onion gravy over the top. |
|
Last Updated ( Wednesday, 30 January 2008 )
|
