Crock Pot Chicken Country Captain

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“Melody of spices, great served with a simple rice pilaf or just plain white rice.”
8hrs 45mins

Ingredients Nutrition


  1. Put chicken pieces in gallon size zip lock bag, carefully pour in buttermilk squish air out and seal securely, refrigerate.
  2. Heat oil in skillet add green peppers, and onions cook over med low slowly for 15 minutes.
  3. Put this mixture in the crockpot and add tomatoes, spices and salt, and pepper garlic.
  4. Turn crockpot on high til begins to simmer, turn down.
  5. Combine coating mix in gallon size zip lock bag.
  6. Empty chicken into large bowl, discard buttermilk.
  7. Shaking of excess milk put several pieces at a time in bag of coating mixture, shake til all is coated.
  8. Laying them in single layer on cooky sheet as you go.
  9. Heat crisco in heavy skillet.
  10. Fry chicken 3-4 pieces At a time 6-8 minutes each side until brown on all sides.
  11. Lay chicken in the sauce in crockpot cover and simmer 6-8 hours.
  12. Add raisins 1/2 hour before serving.

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