Slow Cooker Southwest Chicken Recipe
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Easy way to enjoy Sunday dinner with the family.
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1 tablespoon salt
2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon dried mustard
1 teaspoon cumin
2 teaspoons pepper
1 teaspoon poultry seasoning
2 tablespoons butter
2 cups onion - chopped
1 cup red pepper - chopped
4 pounds roasting chicken
1/4 cup flour
2 cups chicken stock
:small bowl, skillet, slow cooker
Combine seasoning mix ingredients in a small bowl.
Melt butter over medium heat in a skillet.
Add onion, red pepper and 3 tablespoons of the seasoning mix.
Cook until the onions are golden brown, approximately 20 minutes. Cool slightly.
Rinse chicken under cold water and remove any giblets that may be inside the cavity. Pat dry with a paper towel.
Stuff vegetable mixture into the cavity of a chicken.
Sprinkle the outside of the chicken with 1 tablespoon of the seasoning mix.
Place chicken into the slow cooker.
Cover and cook on low for 6 hours.
Empty the vegetable stuffing from the cavity and pour juices from the bottom of the slow cooker into a medium saucepan.
With the heat on medium high, whisk in flour and 1 cup of stock.
Stir continuously until thickened and starts to bubble.
Add more stock if you prefer a thinner gravy. Serve over mashed potates.
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"This looks so good, and so easy! I will try this one soon and post my review and comments....thanks for posting!"
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