the sequel to soup

my eyes are always bigger than my soup pot at the grocery store and after i made this soup i still had parsnips and turnips left over. and i always have potatoes around.

this recipe requires an air fryer and a slow cooker. i don't have a picture because i was hungy and forgot to take one, but. you know how slow cooker chicken falls off the bone and is delicious but the skin is like. eugh? kinda slimy? not crispy? you know how air fryer chicken is delicious but never quite as tender as it could be if it had been slow-cooked? i have solutions for you. delicious solutions. like most of my recipes, it is relatively lazy and pretty flexible.

Have-It-Both-Ways Chicken & Veggies

Ingredients
• some root vegetables, cut into chunks, enough to make a nice bed that covers the entire bottom of the slow cooker (i used chopped turnips, parsnips, and yellow potatoes)
• oil of some kind (even just the spray stuff is great)
• some chopped onion
• 2 to 4 fresh of thawed frozen chicken thighs
• your preferred spice blend (mine is MSG, garlic salt, basil, savory, paprika, a little black pepper, and onion powder)
• a little bit of chicken broth-- a small can or 2 cups from bouillon will do fine

Directions
• Chop all the vegetables into nice bite-size chunks.
• Chop the onion to whatever shape you'd like to put in your mouth.
• Put all the vegetables in the bottom of the pot.
• Pour in some broth. The waterline (brothline, i guess) should be almost, but not 100%, covering the vegetables.
• Put the chicken down on top of the vegetables and spray it with some oil (or rub it with oil first)
• Season like you mean it. (But go easy with the salt, if you're using salted bouillon or broth)
• Slow cook for 2 hours.
• Remove the chicken pieces and cook them in the air fryer at 400F, just briefly, until the skin has crisped up to your liking. A little spritz with oil or some butter on top will help them crisp up faster. Usually takes 5-7 minutes for me.

Now you have some nice crispy chicken and some delicious veggies in broth. Hell yeah.

Notes
• Chicken thighs are the safest bet because they're the hardest to accidentally dry out at the end.
• If you have a big enough air fryer and/or a small enough chicken, you can do this with an ENTIRE STUFFED CHICKEN. Or cornish game hens. I highly recommend it.
• If you end up with too much broth, a little bit of flour will turn that into some stellar gravy.

i am eating as i type this up. it is fucking divine. i love cooking. im a goddamn genius