Texas-Style Barbecued Chicken
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Serves/Makes: 6
Ready in: > 5 hrs
- 1/3 cup flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3 1/2 pounds chicken legs, skin on
- 2 tablespoons vegetable shortening
- 1/2 teaspoon paprika
- 1/4 teaspoon celery seed
- 1 1/2 cup hickory smoke flavored barbecue sauce
Combine the flour, salt, and pepper in a ziptop bag. Add the chicken legs to the bag and shake to coat with the seasoned flour mixture. Melt the shortening in a skillet over medium-high heat. When hot, add the chicken legs and brown on all sides. Remove the chicken legs and place in the slow cooker. Sprinkle the chicken with the paprika and celery seed. Drizzle the barbecue sauce evenly over the chicken. Cover the slow cooker and cook on low heat for 6-8 hours or until the chicken is done. Cook's Notes: You can remove the skin from the chicken if desired and then skip the flouring/browning step (that's really just to give the skin a nicer texture).
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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