Wednesday, June 15, 2011

Slow Cooker Spicy Chicken

Get ready for another recipe just as easy and tasty as the Slow Cooker Salsa Chicken recipe from last week.  Again, you just need chicken, your preferred seasoning, and a bottle of hot sauce (Tabasco, Louisiana, Texas Pete--whatever you like). 

I tweaked this recipe from one I found on All Recipes to make it fit our personal preference.  We like to cook with boneless, skinless chicken breasts, but you can do this same recipe with wings or drumsticks.  They aren't just like Buffalo wings, but they have a nice spicy taste (but not too hot). 

If you want to use wings or drumsticks, the original recipe recommended using 12 drumsticks and the entire (6 oz) bottle of hot sauce.  It also suggested that you heat the chicken for 15-20 minutes in a 400-degree oven once it comes out of the crock pot.  If you don't have the time, or if you just don't want to, it really isn't necessary; the chicken is ready when it comes out of the crock pot.  The oven suggestion is just to make it crispier. 

Of course, they're even better when you dip them in Ranch or blue cheese dressing.  We sliced them up and served them over a salad (with the Crispy Cheese Twists as croutons).  I definitely recommend this recipe; it's so easy and good! 

Slow Cooker Spicy Chicken

2-3 large boneless, skinless chicken breasts (about 1.5 pounds)
1/2 (6 oz) bottle hot sauce
1 Tbsp minced onion flakes
2 tsp garlic powder
Salt and pepper

Place chicken in crock pot.  Pour hot sauce over the chicken, and then season with onion flakes, garlic powder, and salt and pepper.  Cover and cook on high for 3 hours, or until tender.  (Alternately, cook on high for 2 1/2 hours, and then place in 400-degree oven for 15-20 minutes.)  Serve with Ranch or blue cheese dressing on the side. 

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