Crock Pot Fried Chicken

Fried chicken flavor, slow cooker ease. You still get that golden, seasoned crust from a quick skillet browning, but the cooking finishes hands-off in the crock pot, with no babysitting a pan of hot oil.

The chicken is dredged in flour seasoned with paprika, garlic powder, sage, salt, and pepper, then browned in butter just until golden. That sear builds the flavor and color before the slow cooker takes over.

The one rule that makes or breaks this dish: add no liquid. The chicken releases its own juices as it cooks, and skipping the liquid keeps the coating from turning to mush, while the long, gentle heat makes the meat fall-off-the-bone tender.

Layer the wings in first, since they cook fastest and sit at the bottom near the heat.

It won’t be shatteringly crispy like deep-fried, but it delivers deeply savory, tender chicken with almost no effort, which is the whole point of a slow cooker.

Pro Tips

• Add no liquid to the crock pot; the chicken makes its own juices, and added water turns the coating soggy.
• Brown the chicken well in butter first; that step is where the color and fried flavor come from.
• For a crisper finish, run the cooked pieces under the broiler for a few minutes before serving.

Variations

• Add cayenne or hot sauce to the flour for a spicy version.
• Use bone-in thighs and drumsticks, which stay especially juicy over a long cook.
• Swap the sage for poultry seasoning or thyme to change the herb profile.