Slow Cooker Chicken Drumsticks with Potatoes & Carrots

For as long as I can remember, it has been a couple of years since I cook using my Slow Cooker.  With the hazy and hot environment, I decided to bring out my Slow Cooker and put it to good use. 

Ingredients:

5 chicken drumsticks (cleaned and wipe dry with paper towels)

1 large carrot (peeled and cut into chunks)

5 baby potatoes (peeled and halved)

1 large yellow onion (peeled and cut into thick rings)

2 whole garlic (washed and cut into half horizontally)

1 1/2 cups chicken broth

2 teaspoons corn flour/cornstarch mix with 2 teaspoons water (cornstarch slurry)

1 tablespoon cooking oil (for browning the chicken)

Seasonings: 

1/2 teaspoon salt

1/2 tablespoon Smoked Paprika

1/2 teaspoon black pepper powder

Methods:

1. Place the chicken in a bowl.  Season with paprika, salt and pepper until evenly coated.  Set aside.
2. To the bottom of a 5 Liter slow cooker, add the halved potatoes, carrots, onion and garlic.
3. Heat a skillet over medium-high heat, then add 1 tablespoon cooking oil.  Once the oil is heated, add the seasoned chicken drumsticks and brown each side for approximately 2-3 minutes per side.  Do not crowd the chicken, cook in batches if necessary.
4. Place the seared chicken on top of the vegetables, then pour in chicken broth.
5. Cover and cook on LOW for 5 hours.
6. Once the time is up, remove the chicken, potatoes, carrots, onion and garlic from the slow cooker into a large serving dish.  Be careful as the slow cooker pot is hot.
7. Use a soup spatula to scoop the soup into a small pot.  Heat up the soup and thicken with cornstarch slurry.  Taste and season with salt and pepper.  Pour the soup back over the chicken and vegetables.
8. Serve hot with a plate of hot fluffy rice.

This recipe is adapted from 'PERSNICKETY plates' with slight adjustment to suit my cooking preference.