Back to Slow-Cooker Sweet-and-Spicy Chicken All Reviews for Slow-Cooker Sweet-and-Spicy Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 3 hrs 50 mins Servings: 6 sweet-spicy-chicken-med108291.jpg
Ingredients Ingredient Checklist 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon Coarse salt and ground pepper 4 chicken leg quarters (2 1/2 pounds total) 1 tablespoon extra-virgin olive oil 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact) 3 garlic cloves, minced 3-inch piece peeled fresh ginger, sliced into rounds 1 can (28 ounces) diced tomatoes 1/2 cup raisins
Cook’s Notes Browning your vegetables and meat isn’t always necessary before adding them to the slow cooker, but we do like to brown chicken (it deepens flavor and improves the skin’s texture).
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 50 mins Servings: 6 sweet-spicy-chicken-med108291.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 50 mins Servings: 6
Recipe Summary
prep: 20 mins total: 3 hrs 50 mins
Servings: 6
prep: 20 mins
total: 3 hrs 50 mins
prep:
20 mins
total:
3 hrs 50 mins
Servings: 6
6
sweet-spicy-chicken-med108291.jpg
sweet-spicy-chicken-med108291.jpg
Ingredients
Ingredients
- 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon Coarse salt and ground pepper 4 chicken leg quarters (2 1/2 pounds total) 1 tablespoon extra-virgin olive oil 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact) 3 garlic cloves, minced 3-inch piece peeled fresh ginger, sliced into rounds 1 can (28 ounces) diced tomatoes 1/2 cup raisins
Directions
In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.
In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).
Cook’s Notes Browning your vegetables and meat isn’t always necessary before adding them to the slow cooker, but we do like to brown chicken (it deepens flavor and improves the skin’s texture).
Cook’s Notes
Browning your vegetables and meat isn’t always necessary before adding them to the slow cooker, but we do like to brown chicken (it deepens flavor and improves the skin’s texture).
Reviews (12)
Add Rating & Review 910 Ratings 5 star values: 77 4 star values: 146 3 star values: 430 2 star values: 209 1 star values: 48
Load More Reviews
Reviews (12)
Add Rating & Review 910 Ratings 5 star values: 77 4 star values: 146 3 star values: 430 2 star values: 209 1 star values: 48
Add Rating & Review
910 Ratings 5 star values: 77 4 star values: 146 3 star values: 430 2 star values: 209 1 star values: 48
910 Ratings 5 star values: 77 4 star values: 146 3 star values: 430 2 star values: 209 1 star values: 48
910 Ratings 5 star values: 77 4 star values: 146 3 star values: 430 2 star values: 209 1 star values: 48
5 star values: 77 4 star values: 146 3 star values: 430 2 star values: 209 1 star values: 48
Martha Stewart Member Rating: 4 stars 09/14/2017 I have made this dish several times and we love it! One question! Sarah, how in the world can you brown or cook/stir sauces and keep your clothes "clean"? Girl, you are amazing! Thank you for all the ideas you've given us! Martha Stewart Member Rating: Unrated 01/24/2016 I made this following the recipe. It turned out very bland. I think it might be better if I used a jar of my favorite salsa, something with a kick. Martha Stewart Member Rating: 4 stars 05/29/2015 We thought this was delicious. Others here found it too bland and not spicy at all so I added 1 tsp of cayenne (as others suggested) and I also used fire roasted tomatoes. (If you don't like cayenne or have little ones eating this, the fire roasted tomatoes will probably be enough of that kick that you need.) We prefer white meat so I used 2 large, bone-in, skin-on breasts (2 1/2 pounds total). The chicken turned out moist and perfectly cooked. Will make it exactly the same way next time. Martha Stewart Member Rating: Unrated 10/24/2014 Delicious, easy and everyone, especially husband, asked for it to be created again. I also like spicier so added extra of each spice recommended. Served with jasmine rice and light salad. Huge Martha fan, keep up the excellent magazine and recipes. Martha Stewart Member Rating: Unrated 10/20/2014 This was delicious, but definitely sweet and not at all spicy. The ratio of chicken to other stuff was too high - had to throw away a lot of toppings. Will increase the amount of chicken I use next time, and probably add cayenne as others have suggested. Make sure you get the chicken crispy on the outside before putting it in the slow cooker. Timing was perfect and cooked all the way through in my 7 quart crock pot. The husband thoroughly enjoyed. Will make again with the adjustments mentioned. Martha Stewart Member Rating: Unrated 11/09/2013 Thanks Edmund2 for the dutch oven advice. As I do not have a slow cooker I am going to give the dutch oven a try. Note to Martha et al: having a dutch oven option for slow cooker recipes would be a great help as the recipes seem as though converting from slow cooker to dutch oven would be simple enough, I am just not sure if there is a formula for conversion, ie. time, temp, method etc. Martha Stewart Member Rating: Unrated 05/09/2013 This recipe was excellent. I took the advice of another reviewer and added a tsp of cayenne pepper. Really delicious and so easy. I will definitely make it again!! Martha Stewart Member Rating: 5 stars 02/13/2013 I reviewed this positively before, but since then I've made it again and have another comment. Last week I made it with more chicken poundage (than the recipe calls for), and the spices, tomatoes, etc. weren't enough. Be sure your 4 chicken legs are small enough, or only use three, or increase the other ingredients. Martha Stewart Member Rating: Unrated 02/12/2013 Thought this was supposed to be spicy, very bland, needs some cayene or something. Martha Stewart Member Rating: 5 stars 02/01/2013 I've made this several times now, and it always turns out excellent, with a good flavor that's not too overpowering for those who are not used to lots of exotic spice. You can also make it in a dutch oven instead of a crock pot--at Step 1, cook chicken in oil in dutch oven till golden, then at Step 2 add everything else to dutch oven and cook at 350 for an hour or two (or more), until the chicken is tender. Martha Stewart Member Rating: 1 stars 01/14/2013 I was so excited to try this recipe, but unfortunately it turned out much too bland for our taste. I will not be attempting this one again. Martha Stewart Member Rating: Unrated 11/26/2012 I thought I had cumin, but when I got home, I was out. I used Chinese five spice instead and lots of it. It was super good. I would imagine the cumin would be good, but I suggest trying the five spice! Yum!Martha Stewart Member
Rating: 4 stars 09/14/2017
I have made this dish several times and we love it! One question! Sarah, how in the world can you brown or cook/stir sauces and keep your clothes “clean”? Girl, you are amazing! Thank you for all the ideas you’ve given us!
Rating: 4 stars
Rating: Unrated 01/24/2016
I made this following the recipe. It turned out very bland. I think it might be better if I used a jar of my favorite salsa, something with a kick.
Rating: Unrated
Rating: 4 stars 05/29/2015
We thought this was delicious. Others here found it too bland and not spicy at all so I added 1 tsp of cayenne (as others suggested) and I also used fire roasted tomatoes. (If you don’t like cayenne or have little ones eating this, the fire roasted tomatoes will probably be enough of that kick that you need.) We prefer white meat so I used 2 large, bone-in, skin-on breasts (2 1/2 pounds total). The chicken turned out moist and perfectly cooked. Will make it exactly the same way next time.
Rating: Unrated 10/24/2014
Delicious, easy and everyone, especially husband, asked for it to be created again. I also like spicier so added extra of each spice recommended. Served with jasmine rice and light salad. Huge Martha fan, keep up the excellent magazine and recipes.
Rating: Unrated 10/20/2014
This was delicious, but definitely sweet and not at all spicy. The ratio of chicken to other stuff was too high - had to throw away a lot of toppings. Will increase the amount of chicken I use next time, and probably add cayenne as others have suggested. Make sure you get the chicken crispy on the outside before putting it in the slow cooker. Timing was perfect and cooked all the way through in my 7 quart crock pot. The husband thoroughly enjoyed. Will make again with the adjustments mentioned.
Rating: Unrated 11/09/2013
Thanks Edmund2 for the dutch oven advice. As I do not have a slow cooker I am going to give the dutch oven a try. Note to Martha et al: having a dutch oven option for slow cooker recipes would be a great help as the recipes seem as though converting from slow cooker to dutch oven would be simple enough, I am just not sure if there is a formula for conversion, ie. time, temp, method etc.
Rating: Unrated 05/09/2013
This recipe was excellent. I took the advice of another reviewer and added a tsp of cayenne pepper. Really delicious and so easy. I will definitely make it again!!
Rating: 5 stars 02/13/2013
I reviewed this positively before, but since then I’ve made it again and have another comment. Last week I made it with more chicken poundage (than the recipe calls for), and the spices, tomatoes, etc. weren’t enough. Be sure your 4 chicken legs are small enough, or only use three, or increase the other ingredients.
Rating: 5 stars
Rating: Unrated 02/12/2013
Thought this was supposed to be spicy, very bland, needs some cayene or something.
Rating: 5 stars 02/01/2013
I’ve made this several times now, and it always turns out excellent, with a good flavor that’s not too overpowering for those who are not used to lots of exotic spice. You can also make it in a dutch oven instead of a crock pot–at Step 1, cook chicken in oil in dutch oven till golden, then at Step 2 add everything else to dutch oven and cook at 350 for an hour or two (or more), until the chicken is tender.
Rating: 1 stars 01/14/2013
I was so excited to try this recipe, but unfortunately it turned out much too bland for our taste. I will not be attempting this one again.
Rating: 1 stars
Rating: Unrated 11/26/2012
I thought I had cumin, but when I got home, I was out. I used Chinese five spice instead and lots of it. It was super good. I would imagine the cumin would be good, but I suggest trying the five spice! Yum!
All Reviews for Slow-Cooker Sweet-and-Spicy Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Cooker Sweet-and-Spicy Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
