Summer isn't usually synonymous with crockpot cooking, but there's no reason for your slow cooker to collect dust when the temperature soars past the edges of the thermometer. (Here on the hot and humid East Coast, there have been some days when it's even too hot to consider firing up the grill.)
That's when the crockpot can be pressed into service, even for traditional summertime food like fried chicken.
1 tbsp. seasoned salt
1 tbsp. Italian seasoning
2 tsps. onion powder
1 tsp. paprika
1/2 tsp. black pepper
1/4 c. flour (Stephanie used a gluten-free baking mix)
18 thawed drumsticks (or however many will fit into your slow cooker) *
4 tbsps. (1/2 stick) butter, melted
* When I made this, I was able to fit approximately 10-12 drumsticks in my crockpot.
Add the chicken and tightly seal the bag. Shake until the chicken is nicely coated. Dump chicken into the stoneware. Add the melted butter. Cover and cook on low for 8-10 hours or on high for about 6 hours.
In her notes, Stephanie mentions that she likes to munch on these cold. So do I. That's an extra added bonus of making extra - one less summertime meal to cook on a hot day!