First Crock-Pot Meal

After the odor that sometimes occurs with the initial use of new heating appliances (this is explained in the Owner's Guide), our small abode permeated with the aroma of chicken. I have successfully made our first meal in the Crock-Pot that I bought what seems like ages ago. Well, don't know about successful as we haven't eaten it yet and waited to see the consequences (if any). Hopefully, we won't be saying Pienso que voy a vomitar. The recipe for "Baked" Chicken was selected by MSO from our Fix-It and Forget-It Lightly book.

"Baked" Chicken
Eileen Eash

Makes 8 servings
(Ideal slow-cooker size: 5- or 6-quart)

3 lbs. chicken pieces
1 cup flour
1 tsp. salt
1/2 tsp. coarse black pepper
1/4 tsp. garlic powder
1 tsp. Montreal chicken seasoning
1 Tbsp. parsley flakes
2 Tbsp. canola oil
1 cup water

1. Remove skin from chicken. Rinse. Pat dry.
2. Combine remaining ingredients, except water.
3. Toss chicken pieces with seasoned flour mixture.
4. Brown chicken lightly in skillet in oil.
5. Place in slow-cooker. Pour water around the outside wall of the cooker.
6. Cover. Cook on low 6-8 hours.

I used boneless, skinless chicken instead. Don't know how you would pour water around the outside wall of the cooker as described in step 5. The only thing about this recipe that didn't make this a throw-all-the-ingredients-in-and-just-cook-it meal is the need to brown the chicken first. But if it tastes good then I guess it would be worth it somewhat.