Easy Slow Cooked Chicken Legs is one of those recipes that is almost to simple to be good, but these are really delicious, kid friendly and inexpensive to serve.
Add buttered rice or crock pot baked potatoes and you have a simple and healthy dinner for your family.
If you need more crock pot recipes be sure to check out the recipes in my weekly crock pot series.
Yield: 8 servings
Easy Slow Cooked Chicken Legs
You only need a few ingredients to make these easy slow cooked chicken legs.
Prep Time
5 minutes
Cook Time
7 hours
Total Time
7 hours 5 minutes
Ingredients
- 3 pounds chicken legs (or whatever amount you want to cook)
- 1 tablespoon (or so) seasoning salt- see note below for homemade seasoning recipe
Instructions
- Rub seasoning salt all over the outside of the chicken legs.
- Place in crockpot and cook on low for 7-8 hours or until chicken is done.
- Serve and enjoy!
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 216mgSodium: 287mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 41g
Nutritional values are approximate and aren't always accurate.
Lynn, do these legs get any crispness on them at all? I usually put a little olive oil on my legs along with the House seasoning and roast them in the oven. I would love to do it your way, but my family likes that crispy skin.
No, they don’t get crispy like they do in the oven. They are slightly crispy if you only put a few in the crockpot, but if you put quite a few in, like I usually do, they don’t tend to be crispy. If you added oil to them though, it might help them crisp up. I usually don’t use the oil in the crock pot since my family enjoys them this way just as well, but the oil might help that.
Thank you! I’m going to give them a try and see what happens.
“If you added oil to them though, it might help them crisp up.”
If you drain all the liquid that comes out and then leave them in longer then you can burn them…
Yum!!! Thank you for posting! I love rotisserie chicken (but those darn birds are so expensive), and the legs and thighs are my favorite part! I pull the skin off anyways, so it doesn’t even matter if its not crispy.
We are not leg fans, but we so a similar thing with chicken thighs! They are yummy!!!
I agree. This works with different cuts of chicken just fine.
Hi, I planned on making this tomorrow for the first time and I wondered if you removed the skin from your drumsticks?
I don’t, but I think it would work fine if you did. I have taken them off before for other recipes, just not this one. I hope you enjoy them.
If you leave the skin on while cooking, it helps seal in the juices. I don’t eat the skin off chicken either, but I don’t remove it when slow cooking until they’re done. Juicy legs/thighs.
Do I add water? I’ve never put anything in the crockpot without liquid? If I’m away at work, with no liquid, it’ll be okay?
I don’t add liquid. As the chicken cooks in the crock pot it will have enough liquid and fat to be find. I have never had in issue with it needing liquid.
Do I add anything like for juices
No, it has enough liquid from cooking in the crock pot.
This looks great. Thank you for posting it! Making it now.
And I gotta say, I think its wonderful that you respond to comments or questions left for you!!!
Happy Thursday!
Thanks. I hope you enjoy it. And I don’t always get to answer all the questions I get, but I do try to answer most of them.Thanks for reading and have a great day!
can you cook them on High 4 hrs?
Yes that should work. It might take 4-5 hours to get done, depending on the crock pot, but you could definitely cook them on high for less time than the recipe says.
Thank you. I will try this soon. Do you have any tips on how to manage bleeding? I bought a bag of legs recently and cooked a few via stovetop. They bled a lot. They continued to bleed when I warmed a few up in the microwave for lunch at work. The meat coloring showed they were well cooked, but the blood was very unappetizing. I would not like to cook them in a crockpot, only to find them sitting in a pool of blood.
So I decided to try this, but i needed to use up some onions and potatoes. So I cut up two onions (family likes onions) and 4 russet potatoes. Dashed of oregano, and basil, salt and pepper. Garlic powder.
Put onions and potatoes on bottom. Rubbed the chicken drumsticks with garlic powder, oregano and pepper. Poured about 2 tbsp of red cooking wine ( just what i had in the cabinet) and sprayed olive oil, just a touch…
I put them on high… Five hours til we see if this was a good plan of not!!! :0
I have frozen chicken legs. Has anyone tried cooking straight from the freezer? Any input would be nice…..
I don’t think I would try it with fully frozen chicken legs. If you have time I think it would be better to let them defrost first and then cook them like the recipe says. I hope that helps.
Don’t you need any liquid in the pot with those legs?
No you don’t need any liquid with these. Cooking them in the crock pot all day will create enough liquid to keep them moist.
Could I put bbq sauce on them before cooking? I am a newbie to cooking, so I am not sure if I could pull these out and toss them on the grill with bbq sauce or just add it while they are cooking in the pot?
Thank you so much
John
You wouldn’t need to grill these because the crock pot does the cooking. However I do have a version that I grill. Here is the link. It is actually a grilled version that I turn into a salad, but you could easily just do the chicken part and eat it that way instead of as a salad. I hope that helps.
https://www.lynnskitchenadventures.com/2013/08/bbq-ranch-chicken-salad.html