Slow Cooker Meals: Crock-Pot Chicken Leg Recipes

slow-cooker-meals-crock-pot-chicken-leg-recipes Credit: CC-BY/Michael Eccles/Flickr

Chicken legs are some of the most flavorful parts of the chicken and when they're used in a slow cooker recipe, the result is a tender, tasty dish. Crock-Pot chicken leg recipes may use whole chicken legs, called leg quarters, which consists of the thighs and drumsticks or may only be the drumsticks. Some recipes call for chicken legs with the skin intact, but this is often a matter of personal preference.


1. If the skin is intact, rub the legs in the garlic salt, black pepper and thyme, and brown them over medium heat in a frying pan with vegetable oil for about four minutes or until the skin is golden.

2. Remove the chicken legs and put them aside. Drain the fat from the pan. Add 1/2 cup of water to the pan and bring it to a slow boil. Stir it to release all the browned bits of skin. Turn off the heat and keep the water mixture in the pan until needed.

3. If browning is not required, rub the garlic salt, pepper and thyme all over the chicken legs.

4. Place the onion, if used, and the chicken into the Crock-Pot.

5. Mix the maple syrup or honey, balsamic vinegar and Dijon mustard in a small bowl. Add the 1/2 cup of water or the water with the brown bits from the frying pan.

6. Add the liquid mixture to the chicken in the Crock-Pot.

7. Cook the chicken on the high setting for three to four hours or low setting for six to seven hours.

8. During cooking, do not remove the lid of the Crock-Pot or this will release the steam and heat that is used for cooking.

9. Once the time is up, remove the lid and check the internal temperature of the chicken meat (in the thickest part of the leg). It should be 165 degrees Fahrenheit.

10. Serve the chicken legs with rice or tortillas. As a side, serve with coleslaw or green vegetables, such as beans or peas.

  • 8 chicken legs
  • 1/4 cup maple syrup or honey
  • 2 tablespoons balsamic vinegar
  • 1/4 cup Dijon mustard
  • 1 teaspoon dried thyme
  • Garlic salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup water
  • 1 chopped onion (optional)
  • 1 tablespoon vegetable oil (optional)