Slow Cooker Chicken Legs recipe is a staple in my house, and it’s definitely something that all members of the family will eat! I like to put all the ingredients in around lunchtime and then go about my day. Once dinner rolls around, it’s easy to plate these tender, juicy, flavorful chicken legs!
Slow Cooker Chicken Legs
This Crockpot chicken legs recipe requires basic pantry staples, so you probably have all of these ingredients in your kitchen right now! Chicken Drumsticks are a fave in my house and this slow cooker version is so good! We also love making Air Fryer Chicken Legs too! It’s also super easy to mix and match the seasonings to switch up the flavor for whatever dish you’re making for the night. If you want it to be ready for a pasta dish, add in some Italian seasoning and rosemary. If you want it zingier to spice up an Asian dish, then add in more sriracha. Chicken legs tend to be a cheaper cut of meat than chicken breast, so this is a great budget-friendly option too. The low and slow nature of the slow cooker makes the chicken taste so tender, but still flavorful!
This recipe tastes amazing when fresh, but can also be used as a meal prep option too! Toss it in this Creamy Parmesan One Pot Chicken and Rice, use it as extra protein in this Cashew Chicken Ramen, or serve up for taco Tuesday in these delicious Crockpot Chicken Nachos.
How to Make Slow Cooker Chicken Legs
- Whisk. Whisk the seasonings together in a small bowl
- Rub. Rub the seasoning mix evenly into the chicken legs.
- Transfer. Transfer your seasoned chicken legs into your slow cooker.
- Stir. Stir all the sauce ingredients together in a medium bowl and pour it over the chicken in the slow cooker.
- Cook! Cover the pot with the lid, then cook on low for 3-4 hours or on high for 2-3 hours. The chicken should reach 165°F in order to be fully cooked.
PRO TIP: Once the chicken is done cooking, you can either keep the bones in or take the bones out to use the chicken in other dishes. They should slide out easily since the chicken will be super tender. If you want to, keep the bones in an airtight container to use for chicken stock later!
Can I Freeze Slow Cooker Chicken Legs?
If you want to freeze the meat, go for it – but I recommend removing it from the bone, first. Just take all of the cooked chicken meat right off the bone and freeze it in an airtight container for up to 3 months. Don’t forget to date and label! And so no condensation forms, be sure to let the chicken cool to room temperature prior to freezing.
Storage and Reheating
Make sure to store any leftover or pre-prepped chicken in an airtight container, and it should last for up to 3-4 days. The airtight container is important since it keeps the moisture in and the dry air out, and keeps your chicken nice and juicy even when reheated! I recommend warming it up in a microwave or stovetop so the flavor is maintained when reheating. Bon appetit!
Ingredient Notes
- Soy Sauce – I recommend low sodium soy sauce to keep the salt at a good level in this dish, but regular soy sauce is fine too if that’s what you have handy! Coconut aminos are also another healthier alternative to soy sauce that still have the same flavor too.
- Dark Brown Sugar – It’s important to use dark brown sugar instead of light brown sugar. Dark brown sugar has more molasses, which helps amp up the sweetness and texture of the sauce.
- Fresh Garlic – try to mince your garlic fresh for this recipe (instead of using pre-minced from a jar). The flavor is much more potent when it’s freshly minced!
Enjoy!
~Nichole
Slow Cooker Chicken Legs
Ingredients
For the Chicken:
- 1 teaspoon Salt
- 1 teaspoon Paprika Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Black Pepper
- 2 ½ Pounds Chicken Legs with the skin on 7-8 legs
For the Sauce:
- 1 Cup Low Sodium Soy Sauce
- ¼ Cup Ketchup
- ¼ Cup Dark Brown Sugar packed
- 2 Tablespoons Water
- 2 Tablespoons Sriracha optional
- 2 Tablespoons Rice Wine Vinegar
- 3 Tablespoons Cornstarch
- 1 Tablespoon Finely Minced Garlic
- 1 teaspoon Ground Ginger
Instructions
- Whisk the salt, paprika, garlic powder, onion powder and pepper together in a small bowl then rub it evenly into the chicken legs then place them into your crockpot.
- Stir all the sauce ingredients together in a medium bowl then pour it over the chicken.
- Cover the pot with the lid then cook on low for 3-4 hours or on high for 2-3 hours or until the chicken reaches 165 degrees Fahrenheit.
This smelled so good when it was cooking, but we both thought that the soy sauce flavor was really overwhelming. I used low sodium and even cut back a little on the amount because that is all that I had, but it was still the strong flavor that stood out the most. Edible, but not one that I’d make again as written. I’ll do the rub again though.
Thank you for sharing so many great recipes. Your chicken Alfredo is to die for and your pulled pork is best I’ve ever had 🥰