Paprika Chicken

1 free range chicken
1 tbs olive oil
1 tbs dried paprika
1 tbs curry powder
1 tsp dried thyme
1 tsp salt

Wash the chicken with water, and pat dry with kitchen paper. This allows the paprika ‘rub’ to stick to the chicken better. Place the whole chicken into the slow cooker.
Mix the ‘rub’ in a small cup and rub the chicken all over with the mixture.
Turn the slow cooker on to LOW for 6-8 hours of HIGH for 4-6 hours. All slow cookers vary, so please check the instructions that come with your slow cooker. Always test the chicken at its thickest part to confirm it is thoroughly cooked. I push a skewer into the breast and drumstick, to make sure the liquid that drains off is clear.

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