"Fried" Chicken


"Fried" Chicken

You can't rush good cooking, and this fried chicken recipe is no exception. With a bit of prep work and a bit of time in your slow cooker, this chicken will be juicy and tender and ready for dinner. Yum!


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Cooking Time4 hr

Cooking MethodSlow Cooker


  • 1 2-1/2 to 3 pound fryer chicken, cut into serving pieces
  • 1 cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon leaf sage or oregano
  • butter or vegetable oil


  1. Rinse chicken pieces and pat dry.
  2. Combine flour with salt, pepper, garlic powder, and sage or oregano.
  3. Toss chicken pieces with flour mixture to coat.
  4. In skillet, heat butter or oil to 1/4-inch depth and cook chicken over medium-high heat until brown.
  5. Place browned chicken in slow cooker, adding wings first; do not add any liquid.
  6. Cover and cook on low setting for 4 to 8 hours.


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I have made this twice, the first time it had a bit to much liquid in it, but I didn't give up! made them again, this time browning them for longer so they became crispy, also i left the lid off for the last 30mins to help dry out the chicken, this time it was delicious! added to my recipe book!

I made the chicken today and left the lid off for about 45 minutes after it was cooked. The chicken did not come out crisp but it was a little drier than usual, which was a good thing. I do take the skin off the chicken before cooking though. Just FYI.

I have made this several times and it is delicious. It doesn't get really crispy, but yummy and tender. I have it in the crockpot right this minute and this time I took the lid off for a while after it was cooked to see if it crisps up any.

I have a question. If I can "fry" chicken,in the slow cooker this way,can I also "fry" pork chops like this also? I have never tried it,but it seems as though it can be done. Thanks in advance. Weezy

I have fixed chicken this way for several years. except I either put the chicken on crumbled foil,or I have a little rack(that fits my slow cooker),so they don't sit in the grease. I don't mind washing a fry pan,cause I know the chicken will be done,and it won't get burned.It comes out so yummy! Weezy

I forgot to post that with my comment. I do put my chicken on crumbled foil also. It helps prevent it from sticking to the bottom of the crockpot.

I agree with you, ginakissee. I often wonder how necessary it truly is. So many of the slow cooker recipes here seem to call for pre-browning of meat. It sort of seems like it defeats one of the advantages of cooking with one.

If you have to "heat up butter or oil in a skillet (which means, you have to dirty up a pan), you might as well just cook it in the skillet!

Searing it (browning it in a skillet) helps to seal the juices inside, so when it is finished off in the slow cooker, you will get a nice moist piece of chicken with a nice crusty outsides.

Not only that, but it browns it and the chicken isn't so pale. It also tastes better. One pan to wash isn't that big a deal to me.

@recipemike1: The cooking time for this recipe will vary depending on the type of slow cooker used, the amount of chicken used and the size of the chicken pieces used. These variables will very much determine how much time is needed to complete this recipe. Hope this helps! - RecipeLion Editors

The recipe says,"cover & cook on low setting 4 to 8hrs." Was there a misprint? There would probably be a difference in the results, don't you think?

Hello blizlady, Thanks for your helpful comments. I agree with what you suggested, I hope this helps answer your question cga. We appreciate the feedback.

to cga - I don't think you would have the same results if you browned the chicken and then put it in the fridge overnight before cooking it. I would think the coating would either get soggy or the coating on the chicken would not have that "fried" texture. But you can prepare the chicken up to the browning instructions (coat the chicken with seasoned flour) and put the chicken pieces on a cookie sheet in the fridge over night to set the coating. Then brown it in the morning before cooking in the crock pot. That would take care of a big step if you are short of time.

Do you think this would be okay to make up the day before, fridge it and put it on the next morning? Thank you

I have done this and it doesn't hurt the finished product because you must remember, the coating isn't going to be like real fried chicken. It is going to be softer and not crispy, but delicious. I am making it now and have taken the lid off since it is already cooked and am going to see if it crisps the chicken with an hour of cooking without the lid. If I remember, I will post the results.

I like this one.Thank you

This is good... Takes a little more prep for a crockpot dish. I like when I can throw it in and be done, but when you really don't have time to fry up chicken and you don't want your chicken to be dry this is really good.


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