Chicken Lickin'Recipe
Submitted by tariq21
Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.
YIELD
8 servingsPREP
20 minCOOK
10 hrsREADY
10 hrsSet your slow cooker in the morning and come home to a kitchen that smells like a rustic Italian trattoria crossed with something warmly exotic.
Chicken pieces brown in butter first, then spend 8 to 10 hours simmering in whole tomatoes, mushrooms, onion, and garlic with a spice blend that’s unexpectedly wonderful: ginger, chili powder, and paprika working together to give the sauce a warm, slightly smoky depth.
Right before serving, a generous pour of heavy cream stirs in and transforms the tomato sauce into something silky and luxurious.
Ladle it over a pile of hot spaghetti and let that creamy, spiced sauce coat every strand.
Kitchen Tips
- Brown the chicken well on all sides before it goes into the slow cooker; those caramelized bits add serious flavor to the sauce
- Use whole canned tomatoes and break them up with a spoon as they cook for a chunkier, more rustic sauce
- Stir in the heavy cream at the very end, off the heat if possible, so it stays silky and doesn’t separate
- This also works beautifully over egg noodles or rice if spaghetti isn’t your thing
Ingredients
Directions
Rinse the chicken parts and pat dry.
Melt the butter in a skillet.
Brown the chicken on all sides in the butter.
Place the chicken in the slow cooker.
Combine all the other ingredients except the cream together.
Mix well.
Pour over the cup hicken.
Cook on LOW for 8 to 10 hours.
Stir in the heavy cream just before serving.
Serve over hot spaghetti.
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