Rosemary Garlic Chicken
Entertain this: Beautifully browned
Related: Slow-Cooked Comfort Food
The key to this dish is to brown the chicken before it goes into the slow cooker. Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. (Watch the video to see how it's done!)
First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer-the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.
For more easy chicken dinners head to SouthernLiving.com