I call a meal this easy a cheater meal. Because it looks like you slaved away all day to make luscious, fall-off-the-bone delicious organic chicken drumsticks for your hubby, family, friends, etc- but really all you did was groggily throw a few ingredients in a pot and leave it for eight hours. Let me introduce you to the beauty that is the slow cooker.
We got our slow cooker a few weeks ago, and I have been addicted ever since. Found a new fancy cut of grass-fed beef I want to try, but am deathly afraid of cooking the heck out of it and ruining it? Throw it in the slow cooker: perfection, every time. Long day in the kitchen and know I’m not going to want to cook at the end of it? Say goodbye to takeout: slow cooker it is.
This recipe came about when I had an unexpected change of dinner plans, and a long day of work ahead of me. I started thinking about dinner while I was blogging in the morning (typical) and thought about what I had in the house- not much. But I did have a few vegetable odds and ends, some canned diced tomatoes and some beautiful organic chicken drumsticks hanging out in the fridge, begging to be used. Slow cooker it was. All this takes is, quite literally throwing all of these ingredients in the pot, covering the lid and being patient for oh, six or seven hours. If you can do it, I promise these will be the most tender chicken legs you have ever eaten.
Slow Cooked Balsamic Chicken Drumsticks
Serves 2 (easily doubled or tripled)
2 tbsp olive oil
salt and cracked pepper
4 chicken drumsticks
2 stalks celery, chopped small
1 medium onion, diced small
1 zucchini, diced small
3 cloves garlic, minced
1/2 tbsp dried parsley
1/2 tbsp dried oregano
1 tsp dried basil
1/2 tsp thyme
pinch sea salt
2 tbsp balsamic vinegar
1.5 cups canned diced tomatoes
1/2 cup chicken or vegetable broth
1. Heat oil over medium-high in a medium sautee pan. Sprinkle drumsticks with salt and pepper and brown in oil on all sides.
2. Place vegetables, garlic and spices in slow cooker. Add chicken and top with balsamic vinegar, diced tomatoes and broth. Cook on low heat for 6-8 hours.
Serve on top of rice, pasta or aside some roasted squash.