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1 Chicken (in any quantity, size, shape. usually 2-4 lb.)
Cajun-louisiana Seasoning blend
Lemon Pepper
1 Dash Salt
Bell Peppers
Celery, Thinly-sliced
Carrots, Thinly-sliced
Green Onions, Thinly-sliced
Grlic, Thinly-sliced
Water (to cover chicken)
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If using thigh portions or a cut up fryer, etc, remove all skin and as much fat as possible. There is no need to bone the chicken. Put about 1/4 inch water in the slow cooker. Rinse the chicken well, getting into the crevices, and sprinkle with the Cajun seasoning on both sides. Go easy at first; this is not low-salt and it tends to be a little spicy. Rinse one piece, season both sides, and layer it in the pot. When you are done seasoning all the chicken, cover the pot and let the chicken stand for 30 minutes. At the end of that time, cover the chicken fully with water (don't skimp) and set the cooker on "Low." Cooking time is up to you. A minimum of 8-10 hours. This is an excellent dish for those of us who never learned to properly debone a chicken ;) At the end of the cooking time, merely pull out the chicken pieces and separate the bones from the meat. It will literally fall apart. Save the broth for adding to mashed potatoes, gravy, rice or soup. You will have a good deal of chicken here. Separate into smaller portions and freeze.
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