Chicken legs with potatoes in a slow cooker

First of all, to prepare the dish, wash the chicken legs and dry them with a paper towel. In a separate bowl, mix salt, pepper and spices. Roll the legs in this mixture. Peel the potatoes, wash them and cut them into medium-sized pieces or slices. It is not necessary to cut them very finely so that they fall apart when cooking. Sprinkle the mute potatoes with salt.
Peel and rinse the onion in running cold water so that your eyes do not water when slicing. Then chop the onion.

Turn on the slow cooker to the "Frying" mode. Pour a little vegetable oil into the bowl. Wait until it warms up. Then put the chicken legs in a bowl and fry them on all sides until golden brown. It will take you 15-20 minutes. The fried, ruddy crust should be only on the outside, and inside the meat should still remain raw.

Then put the chopped onion and potato pieces on the toasted meat. Turn on the slow cooker to the "Baking" or "Baking" mode for 40 minutes. 20 minutes after the start of cooking, open the slow cooker and gently mix the contents with a wooden spatula. Then close the bowl again and let the dish finish cooking for the remaining time. If, in your opinion, the dish is almost ready when stirring, then you can shorten the second part of the time a little. Everything will depend on the power of your slow cooker. The readiness of the dish will also be characterized by a fragrant smell.

While the dish is coming, cover the table, slice the bread and, it would be nice to cut fresh vegetables or vegetable salad. You can also prepare sour cream or garlic sauce for the dish. It will perfectly complement the taste of the finished dish.

As soon as the slow cooker gives a sound signal of readiness, immediately lay out the legs with potatoes on pre-prepared plates and serve the dish hot. Before serving, sprinkle the dish with fresh, chopped herbs.
Bon appetit!