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Sunday, June 7, 2009

Day 132: King Size Drumsticks


Photo by Katie Dudley Photography


Serves 6
10 oz enchilada sauce (I used the green, mild kind)
4 oz chopped green chilies, drained
1 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp ground cumin
6 chicken drumsticks, skin removed
3 tbsp cornstarch
3 tbsp cold water

1. In a bowl, combine enchilada sauce, chilies, oregano, garlic salt, and cumin. Place drumsticks in a 5 quart slow cooker; top with sauce. Cover and cok on low for 8-10 hours or until a meat thermometer reads 180 degrees.
2. Remove chicken and keep warm. Strain sauce into a saucepan. Combine the cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Review:
I really enjoyed the flavor of this dish. The chicken was so tender it just fell off the bone. We served the sauce over rice. I would probably give this dish 3 1/2 stars.

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3 comments:

  1. I've bought turkey drumsticks a few times at an Associated Food store. They are really inexpensive (like $2 for 2 drumsticks). Remember mom's recipe with turkey drumsticks and cr of mushroom soup? You could put that in the crockpot and we always served it over egg noodles.

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  2. I made this with Chicken legs and thighs and it won rave reviews. I added some extra garlic and onion powder. I only let it cook about 5 hours, but it was done and so good. Thanks, again.

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  3. I found turkey drumsticks yesterday at Walmart. They have a little section with just turkey products like ground turkey and turkey sausage. I am making this tonight. Wish me good luck. I think it sounds delicious!

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