This recipe is ridiculously easy. I made it a few weekends ago for some young kids and they gobbled it up, so it is kid-friendly too. If they don’t like the spices on it, they can easily pull off the skin and just eat the chicken underneath. This has become one of my go-to meals when I don’t have a lot of time or when I can’t think of anything new to do. I hope it makes your life easier too :-).
2 tsp salt
1 T. paprika
2 tsp chili powder (Make sure it’s gluten free- I’ve heard that it’s sometimes not. McCormick is gluten free for sure.)
1 tsp onion powder
1 tsp thyme
1/2 garlic powder
1/2 tsp black pepper
4 lbs chicken drumsticks, skin on
Loosely crumple aluminum foil and place it on the bottom of your Crockpot (see picture below). This holds the drumsticks out of the liquid so they get a nice texture as they cook. Combine all other ingredients and mix well. Roll drumsticks in the spice mixture and place on top of the crumpled foil in the Crockpot (or any other slow cooker). If you have any leftover spices at the end, sprinkle it over the chicken in the Crockpot. Put lid on crockpot and cook on low for 6-8 hours. Mine is done in 6, but it shouldn’t hurt it to cook it for 8, even 10 hours. I used to leave this in the crockpot while I was teaching at school. Do not remove lid while it is cooking as you will release steam and slow down the cooking process. Discard the juice in the bottom unless you want it for something. Serve over rice and with a side of vegetables. This is also a good meal if you are taking food to someone- it’s easy to make and easy to transport.