Oh, Friends. 2015 was going to be my year. I was going to be a Blog Superhero. But then… life.
Hubba Bubba and I took our first-ever trip sans bebes in March, soaking in four sunny days in Mexico.
We went on our annual family vacation to Isle of Palms, South Carolina in May.
And in late July we made a little visit to Lexington, where we were practically baptized by the humidity.
But before you think my absence owes to carefree jet-setting, I should add that we also battled a stomach virus…
… then endured a many weeks-long mama-vs-toddler deadlock when a certain 2-year-old started doing triple Lutzes out of her crib 25 times every night…
… not to mention we managed a refinance on our mortgage that lasted four delightful months. (Btw, did you come here to read something interesting? I hope not.) On top of it all, Hubba Bubba has been out of town for work a LOT, like two and three weeks at a time for most of the spring and summer. (First of all, props to all you military spouses. Secondly, I wouldn’t normally reference HB’s being gone because of all the scary burglars who read my blog, but since we have a toddler roaming the house in beast mode at any given hour of the night, I feel protected by her creep factor alone.)
Fortunately, crib-jumping aside, these girls of ours are really helpful when Daddy is away. They practice proper etiquette at the dinner table…
… they’re fantastic shoppers…
… and they get themselves dressed.
We have also devoted a lot of time this year to planning the 5th birthday party of this one…
… who began talking about her 5th birthday party the day after her 4th birthday. December will be here before we know it! 😉
And now it’s already back-to-school time.
Time for early mornings, after school activities, and hearty suppers. This Slow Cooker Rosemary Garlic Chicken has become a favorite in our house.
Personally I’m not a fan of rosemary or garlic or dark meat chicken, but somehow it all comes together here in a way that is so falling-off-the-bone good, it manages to please all four of us.
I came up with this recipe through several attempts, the first being a Bon Appetit recipe that involved so much prep it took me over an hour just to get to the point where you turn the slow cooker on and walk away. Is it just me, or doesn’t that defeat the purpose?
I found an easier and somewhat similar version on the “100 Days of Real Food” blog which was for a whole chicken. I attempted it once and almost jumped out of my skin about 45 times trying to deal with the whole bird. I couldn’t figure out if I was supposed to pick it up by the arms or the legs, either of which feels as slippery and irresponsible as picking up a just-birthed infant by the fingers. I tried picking it up with tongs, which proved as useless as trying to grab a stuffed animal with The Claw at an arcade. Ultimately I had to pick the thing up by the body, which felt like I was picking up somebody’s cat, which skeeved me out so much that it took several attempts and a few “step-away-and-breathe”s before the bird was finally conveyed to the pot. I succeeded in the end — barely — and I will never try that ever again.
So here you go. This is a totally manageable way to deal with chicken, and I think I’ve fine-tuned the seasoning blend just right. I hope you like it as much as we do.
SLOW COOKER ROSEMARY GARLIC CHICKEN QUARTERS (printable pdf)
4 chicken leg quarters
1 TBSP dried rosemary
2 tsp smoked paprika (It’s important that it’s the smoked kind. Regular paprika doesn’t quite cut it.)
1 tsp salt
1 tsp onion powder
3/4 tsp garlic powder
Several turns of black pepper, or about 3/4 tsp ground
1 TBSP canola oil
1 onion, sliced
1 lb whole carrots, peeled
Trim chicken quarters of excess skin and fat.
Combine rosemary, paprika, salt, onion powder, garlic powder, and pepper in a small dish. Rub mixture onto the skin of the chicken quarters.
Heat canola oil in a large, heavy pan over medium-high (closer to high) heat on the stove. My slow cooker has an insert that can go directly on the stovetop, which works great here. Add chicken quarters and sear for about 2-3 minutes on each side, or until golden brown. You may need to work in batches (I do 2 quarters at a time).
Spread onions along bottom of crockpot. Top with chicken quarters. Top with carrots, then season to taste with salt & pepper. Cook until chicken begins to fall off the bone, about 2 hours on high or 4 hours on low. Cooking times may vary based on your slow cooker.