Ingredients:
- 12 chicken legs
- Steak seasoning to taste
- 1 pound baby potatoes
- Handful of baby carrots
- 6 ribs celery, cut into pieces
- 2 onions, quartered
- 1 cup chicken broth
- 1/2 cup cooking sherry
- Fresh rosemary sprigs
- Salt & pepper to taste
Directions
Place veggies in the bottom of slow cooker. Pour broth and sherry over veggies. Season with salt and pepper. Season chicken legs well with steak seasoning and place on top of veggies. Top with rosemary sprigs. Cook on low 8-10 hours.
Winner Winner Chicken Dinner 🏆 another great recipe from here! I put these on in the morning on low, and they were ready when it was supper time with hardly any prep work. I didn’t change a thing with the recipe either. My idea of a quick AND good meal. This is great for us since we’re so busy in the evenings with sports. Ashley, I hope you’re working on your second cookbook 😁 ~ Shealan
