Oh, well. I guess it's very good timing for me to have gotten a sudden urge to use my beloved Crock Pot for pretty much everything. Yesterday was a vineyard hopping day. 4 vineyards and back home in 5 hours. I was rather impressed with how many we did (and of course impressed with how delicious they all were! Three words guys: chocolate raspberry wine. It tasted like a liquified chocolate raspberry. I was floored. Anyway, being out of the house for 5 hours in the afternoon made it a perfect slow cooker chicken day. I've learned from much research that chicken should not be cooked for longer than 4-5 hours or it may start to get tough. So we tossed everything in the pot and raced out the door to be back in time! ...We still took more like 5 and a half, but it was quite tasty... :)
I was feeling curry and it was the simplest thing to put together that we couldn't resist.
Slow Cooker Curried Drumsticks
10 chicken drumsticks
1 can full fat coconut milk
1 large Vidalia onion
3 tbsp curry powder
2 bay leaves
5 cloves garlic, minced
Cayenne pepper
S&P
Pull the skins off your drumsticks and chop the onion into wedges.
Right in the bowl of your crockpot: mix coconut milk, curry powder, garlic and bay leaves. Add cayenne and S&P to taste. Once you're satisfied with the flavor, mix in your onions and drumsticks.
Mix thoroughly, ensuring drumsticks are fully coated in the sauce. It might be easier to mix the sauce in another bowl and pour it over the onions and drumsticks, but I was going for as few dirty dishes as possible.
Mmm, that's ready to go! Set it to low and walk away for 4-5 hours.
Mine was accidentally left for 5 and a half and it was falling off the bone. So it depends on what your going for. 4 will leave it tender, but still able to eat on the bone, 5 means it might be forkable.
Liiiiiike that. Mmm, serve over sautéed vegetables, cauliflower rice or regular rice if you're into that sorta thing.
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