Chicken legs are an affordable and delicious option for meals throughout the week. Cooking them in a crock pot results in fall-off-the-bone tender meat infused with flavor. This cooking method requires minimal effort while yielding big rewards. In this comprehensive guide we will walk through how to cook chicken legs to perfection in a crock pot.
Benefits Of Cooking Chicken Legs In A Crock Pot
There are several advantages to using a crock pot for chicken legs:
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Requires minimal preparation and oversight. Simply add ingredients to the slow cooker in the morning and dinner is ready after work.
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Chicken legs become exceptionally tender and juicy, The slow cooking breaks down connective tissues,
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Intensifies flavor as seasonings have hours to permeate the meat,
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Allows flexibility in scheduling meals around your day.
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Frees up oven and stovetop space for cooking other dishes.
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Keeps your kitchen cool compared to using the oven.
Tips For Selecting Chicken Legs
When buying chicken legs for the crock pot, keep the following tips in mind:
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Go for freshness. Choose chicken legs that look moist and plump with no off odors. Avoid legs that appear dry or discolored.
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Weigh your options on bone-in vs boneless. Bone-in chicken legs hold up well to slow cooking. Go boneless for convenience if desired.
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Decide on skin-on or skinless. Chicken skin prevents drying out and adds flavor but can be removed to reduce fat and calories.
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Consider quantity. Buy according to the number of people you are serving. Allow for leftovers if desired.
Prepping Chicken Legs For The Crock Pot
Proper prep is key to maximizing flavor and texture:
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Trim excess fat/skin to prevent greasiness. Leave skin on for added moisture and flavor if preferred.
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Pat chicken dry so seasonings adhere.
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Generously season with salt, pepper, garlic, herbs, etc. Spice blends also work well.
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Marinate overnight for maximum infusion of flavors into the meat.
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Brown or sear chicken before slow cooking to boost flavor.
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Pierce skin with a fork so seasonings permeate.
Determining Cook Times
Crock pot cook times vary depending on cut, quantity, and appliance wattage. For chicken legs:
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High heat: Cook 4-5 hours. Best if you want dinner ready that evening.
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Low heat: Cook 6-8 hours. Ideal for starting in the morning and serving at dinner.
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Frozen: Add 1-2 hours to cook time. Always thaw fully first for food safety.
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Use a meat thermometer to confirm chicken reaches 165°F internally before serving.
Step-By-Step Instructions
Follow these simple steps for foolproof crock pot chicken legs:
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Prep chicken legs according to guidance above. Season generously.
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Place chicken legs in crock pot. Pour over any marinade or sauce.
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Add cooking liquid if needed, such as broth, water, or wine.
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Cook on high heat for 4-5 hours or low heat for 6-8 hours.
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Use a meat thermometer to check internal temperature.
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Once chicken reaches 165°F, use forks to test tenderness.
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Transfer chicken to a platter. Spoon over cooking liquid to serve.
Flavor Variations
Customize your recipe with unique flavors:
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BBQ – Use barbecue sauce and spices like chili powder, paprika, garlic.
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Buffalo – Toss in hot sauce and serve with blue cheese dressing.
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Jerk – Add Jamaican jerk seasoning and sliced onions.
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Teriyaki – Use soy sauce, brown sugar, garlic, and ginger.
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Mediterranean – Mix in oregano, lemon, olives, tomatoes.
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Thai – Combine coconut milk, red curry paste, lime, and cilantro.
Expert Tips
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Browning chicken legs before adding to the crock pot enhances flavor.
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Periodically baste chicken legs with cooking liquid for added moisture and taste.
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Add aromatics like onions, carrots, garlic to infuse flavors.
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A quick broil after cooking crisps up the skin beautifully.
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Shredding leftover chicken creates delicious enchiladas, sandwiches, tacos, etc.
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Utilize the leftover cooking liquid as a base for soups, gravies, or rice.
Common Questions
What if my chicken legs turn out dry?
- Overcooking is usually the culprit. Stick to recommended cook times and add more liquid next time.
How can I thicken the sauce?
- Remove crock pot liquid to a saucepan and simmer until reduced and thickened.
Do I need to sear the chicken first?
- Searing is optional but adds deeper flavor. Skip if you’re short on time.
Can I use frozen chicken legs?
- Always thaw chicken fully before placing in the crock pot for food safety.
Satisfying Side Dishes
Chicken legs pair wonderfully with these sides:
- Steamed broccoli
- Garlicky mashed potatoes
- Coleslaw or potato salad
- Rice pilaf or quinoa
- Roasted root vegetables
- Cheesy scalloped potatoes
- Fresh green salad
The ease of cooking chicken legs in the crock pot makes it a go-to meal for busy home cooks. With the proper prep, cook times, and flavor additions, you can create amazing chicken drumsticks and thighs bursting with taste. Experiment with different seasonings or marinades to put your personal twist on this classic dish.
How To Make Slow-Cooker Chicken Thighs
- Extra-Virgin Olive Oil: Use your favorite brand, or consult our list of the best (and worst!) olive oil brands.
- Chicken Thighs: You can use boneless or bone-in chicken thighs in this recipe—it’s completely up to you.
- Low-Sodium Soy Sauce: I recommend using low-sodium soy sauce to prevent the sauce (and your chicken) from becoming overly salty.
- Ketchup: Ketchup may seem like a strange addition, but trust me—it’s an easy way to thicken the sauce, and add some concentrated sweetness.
- Honey: Honey adds some caramelized sweetness to our sauce that truly completes it.
- Garlic: Mince your garlic well so that it doesn’t stick out too much in the sauce. 3 cloves is the perfect amount for me, but you can adjust as needed.
- Ginger: Freshly minced ginger may seem like it’s another step, but it adds so much fresh flavor and zing to the sauce.
- Sriracha: I like a kick of heat, so I add in some Sriracha here. If you’re not a fan, you can decrease the amount, or omit it altogether.
- Lime Juice: Fresh lime juice adds a fresh citrus flavor, and brightens up the entire dish.
First, we’re going to sear our chicken thighs in a large skillet over medium heat. Heat the oil, season the chicken with salt and pepper, and cook until golden. Searing the chicken thighs may seem like an annoying step, but trust me—its worth it. Once golden on both sides, transfer to the slow cooker.
Then, we’ll create our sauce by whisking together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice in a small bowl. Once combined, pour the sauce over the chicken directly in the slow cooker. Give the chicken a toss to fully combine in the sauce until coated.
Then, cover, and cook on low for 5 to 6 hours if you’ve got the time, or on high for 2 hours if you need dinner on the table faster. Cook until the chicken is no longer pink and cooked through.
Once done, serve the chicken however you please! I love to serve it over white rice with plenty of the sauce spooned over, but you do you.
The full list of ingredients and instructions can be found in the recipe below.
- Searing the chicken. Not only does this get the chicken skin nice and crispy (because it does lose some crispiness in the slow cooker), but it also caramelizes the fat, adding a ton more flavor. If you dont want to do it, thats totally fine. You can just throw the chicken in the slow cooker.