Crock Pot Chicken Legs Recipes

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CROCK POT SUPER GARLIC CHICKEN LEGS

I love garlic, and I love chicken cooked in the crock pot (so tender it falls right off of the bones), so this is a perfect combo of the two. I have some cooking in the crock pot right now, and I am longing for it to be done! :-) I never measure the spices, so these are estimates - please feel free to experiment. It is cooked with loads of garlic, so loving garlic is a plus!

Provided by Helping Hands

Categories     Chicken Thigh & Leg

Time 8h7m

Yield 6 serving(s)

Number Of Ingredients 8



Crock Pot Super Garlic Chicken Legs image

Steps:

  • Place garlic cloves in crock pot.
  • Mix spices together in med bowl.
  • Pour oil into separate med bowl.
  • Dip chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
  • Place chicken legs in crock pot with garlic cloves surrounding it.
  • Pour chicken broth over all ingredients.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 390.8, Fat 27.2, SaturatedFat 6.6, Cholesterol 138.6, Sodium 369, Carbohydrate 3.6, Fiber 0.4, Sugar 0.1, Protein 31.3

6 chicken legs (more or less as needed)
20 garlic cloves (skins left on)
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/3 cup chicken broth
3 tablespoons oil

EASY CROCK POT BARBECUE CHICKEN LEGS

Make and share this Easy Crock Pot Barbecue Chicken Legs recipe from Food.com.

Provided by ChefWhiz

Categories     Chicken

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 6



Easy Crock Pot Barbecue Chicken Legs image

Steps:

  • Place chicken in one layer, if possible, in sprayed slow cooker.
  • Mix remaining ingredients.
  • Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed.
  • Save remaining sauce to serve with chicken.
  • Cover and cook on low 6-7 hours or until chicken is tender and cooked through.

Nutrition Facts : Calories 764.4, Fat 40.7, SaturatedFat 11.4, Cholesterol 277.2, Sodium 668.8, Carbohydrate 36, Fiber 0.2, Sugar 34.1, Protein 61.3

8 chicken legs, skin removed
1/2 cup light brown sugar (packed)
1/2 cup ketchup
1 1/2 teaspoons mustard (use prepared mustard)
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice

SLOW COOKER THAI CHICKEN LEGS

Make and share this Slow Cooker Thai Chicken Legs recipe from Food.com.

Provided by 4-H Mom

Categories     Easy

Time 7h5m

Yield 4 serving(s)

Number Of Ingredients 12



Slow Cooker Thai Chicken Legs image

Steps:

  • Put chicken on onion in a 3 1/2 quart slow cooker. Add red pepper. Mix tomatoes, peanut butter, lime juice, soy sauce and ginger in a bowl, pour over chicken.
  • Cover and cook on low 7 to 9 hours, until meat is tender. Stir in snow peas, cook 15 minutes or until snow peas are crisp tender.
  • Sprinkle each serving with mint and peanuts.

Nutrition Facts : Calories 404.5, Fat 20.5, SaturatedFat 4.1, Cholesterol 105, Sodium 1133.6, Carbohydrate 20.4, Fiber 5, Sugar 7.8, Protein 38.1

1 medium onion, thinly sliced
4 skinless chicken drumsticks
4 skinless chicken thighs
1 large red pepper, sliced
1 (14 1/2 ounce) can petite diced tomatoes with jalapenos
1/3 cup creamy peanut butter
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger
8 ounces snow peas
1/4 cup mint leaf, cut into strips
1/4 cup peanuts, chopped

CROCK POT CURRIED CHICKEN LEGS

This is an easy way to prepare curried chicken in the crock pot. I like to serve this with rice pilaf and assorted veggies.

Provided by Pepper Monkey

Categories     Chicken Thigh & Leg

Time 7h10m

Yield 3-4 serving(s)

Number Of Ingredients 5



Crock Pot Curried Chicken Legs image

Steps:

  • Salt and Pepper chicken and brown chicken legs slightly in skillet.
  • Spray crock pot with cooking spray.
  • Place chicken in crock pot and pour in all ingredients.
  • Cook on low for 6-8 hours.

Nutrition Facts : Calories 747.6, Fat 44.4, SaturatedFat 13.8, Cholesterol 287.4, Sodium 307.8, Carbohydrate 23.3, Fiber 1, Sugar 18.3, Protein 61.3

6 chicken legs
1 cup chopped onion
1/2 teaspoon curry powder
1 tablespoon butter (i use unsalted, real butter)
1/4 cup orange marmalade

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