These fabulous Slow Cooker Chicken Legs make the ultimate set-it-and-forget-it dish that will round out any meal.
There are few things that are more irresistible than tender, perfectly marinated, fall-off-the-bone chicken – and when I say that, it is always dark meat that I’m referring to. Unless I’m making chicken salad, I’m not looking for chicken breast. Flavor reigns supreme, so it’s chicken thighs and drumsticks all day.
These slow-cooked chicken legs are infused with warm spices and honey and then cooked low and slow in a delicious broth. All you have to do is season your chicken; your slow cooker will handle the rest. It’s a great make-ahead dish to keep in the fridge throughout the week, and you can include this chicken in just about any lunch or dinner menu. In my house, I’ve been known to make a savory breakfast rice from time to time and top it with this slow-cooked chicken and it never disappoints. This is one of those staple recipes that you will want to keep in your weekly rotation. Once you try it, you’ll understand why.
Are Slow Cooker Chicken Legs Healthy?
These slow-cooked chicken legs are low in carbohydrates and are a wonderful source of protein, with one serving containing roughly 27 grams. Chicken is also rich in essential vitamins and minerals, including B6, B12, niacin, magnesium, selenium, and zinc
No Slow Cooker? No Problem.
If you don’t have a slow cooker at your disposal, worry not. You can easily achieve the same yummy results right on your stovetop using a heavy bottom pot, like a Dutch oven. Using a heavy bottom pot is crucial because it ensures an even cook with an equal distribution of heat.
Make sure to cover it tightly with a lid, set the heat to low, and check on it every 25 minutes or so to make sure the liquid hasn’t reduced all the way. To err on the side of caution, you might even want to add a bit more liquid than you would in a crock-pot for the best results.
How to make ahead and store
Once cooked, leftover slow-cooker chicken legs can be kept in an airtight container in the fridge for 4 days or in the freezer for 3 months. If they’re going in the freezer, don’t forget to label them with the date. They can later be reheated on the stovetop or in a microwave (ensuring the internal temperature reaches 165 degrees F).
Serving Suggestions
The truth is you could add this to just about any dish and it will amp up the protein and flavor in a big way. One of my favorite side dishes to serve alongside these slow-cooked chicken legs is these beautiful Hasselback Sweet Potatoes. Not only do they look stunning, but they also taste incredible. Another favorite side is Roasted Potatoes and Asparagus.
And if you’re up for dessert, I’d highly suggest you try these dreamy gluten-free Greek Yogurt Brownies. They’re the perfect answer to an after-dinner chocolate craving.
Ingredients
- 3 pounds chicken drumsticks
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup unsalted butter diced
- 1 fresh rosemary sprig
- 1 teaspoon honey warmed
Instructions
- Pat chicken drumsticks dry with paper towels. Mix smoked paprika, garlic powder, Italian seasoning, salt, and onion powder in a small bowl.
- Rub the mixed spices over the chicken drumsticks evenly.
- Place seasoned chicken in the slow cooker. Add minced garlic and diced butter over the chicken. Drizzle the warmed honey on top and add the rosemary. Pour chicken broth into the slow cooker. Cover and cook on low for 2-3 hours until chicken is tender and fully cooked.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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