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.
