Baked Cajun Chicken

11/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks)
non-stick spray coating
2 tbsp. nonfat milk
2 tbsp. onion powder
1/2 tsp. dried thyme, crushed

1/4 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. black pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray inside of Crockery Pot with nonstick coating. Arrange the chicken, meaty sides up in Crockery Pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer pink.

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