Crockpot Fryer

Easy. No hassle. Healthy. Tasty.

If those are some key words you would like to say about cooking dinner, a crockpot fryer is the meal for you.

Easy — A fryer of any size in a crockpot for about eight hours. Sure, you’ve got to cut open the packaging, remove the gizzards, rinse it in cold water and drain it the night before. But that’s it. And no additional water or liquids are needed.

No hassle — The aforementioned ‘Easy’ part also means you put it in a crockpot in the fridge the night before and get it started right before you leave for work.

Healthy — This may add a little bit of time onto the ‘Easy’ part but with a kitchen shears you can remove a good deal if not all of the skin. Plus it’s fun.

Tasty — What spices or herbs have you got lying around? Ground black pepper and sea salt. Lemon pepper. Garlic powder. Thyme. Parsley. Sage. Rosemary. Cumin and chili powder. Which ones?, you ask. Pick whatever appeals to you.

When you get home from work, your crockpot fryer will be completely cooked and will literally fall off the bone. Some veggies (celery, carrots, broccoli, etc.) with ranch dressing makes a great side dish.

And the bonus will be about three to four cups of real chicken broth to be used at a later date.

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