These mouthwatering Slow Cooker Chicken Legs are perfect for simple, yet flavorful weeknight dinners. The chicken is lightly seasoned to let its natural flavors shine, then slow-cooked in a savory sauce until the meat is juicy and falls off the bone.

One of the best ways to make chicken for dinner is to pop it in the slow cooker and let it do its thing for a few hours. There’s minimal hands-on work involved and you get juicy and tender chicken every time! That’s why my slow cooker chicken thighs and these Slow Cooker Chicken Legs are always a hit for easy weeknight meals.

Cooking chicken legs in the slow cooker is easy and practically foolproof. The legs are submerged in a savory sauce made from broth, butter, and garlic to infuse the meat with loads of flavor and moisture. The crockpot works its magic over low heat for a few hours until the mouthwatering and juicy chicken is ready to serve.

Recipe features

• The slow cooker does all of the work, so there’s no babysitting involved.
• It’s made with a handful of simple spices and easy-to-find ingredients. You may have them all in your kitchen already!
• It makes a big batch of chicken legs for weeknight family dinners and special events. 

Ingredients

Chicken drumsticks – Drumsticks are the lower part of the leg, whereas chicken quarters are the entire chicken leg (the drumstick and the thigh). I used drumsticks in this chicken legs recipe but you can swap them for quarters and thighs if that’s what you already have at home (just know that they’ll take longer to cook).

Spices – I seasoned the chicken with a blend of smoked paprika, garlic powder, Italian seasoning, salt, and onion powder. Feel free to experiment with these spices to suit your taste buds.

Chicken broth – The legs are cooked low and slow in broth to infuse them with moisture and flavor. Try to use a good quality store-bought broth, make your own, or use homemade bone broth instead.

Butter – It keeps the chicken moist and tender while adding delicious flavor.

Garlic cloves – Because garlic makes everything better! I used two minced garlic cloves, but adding another clove or two is never a bad idea. 

Step-by-step instructions

Step 1: Season the chicken. Pat the drumsticks dry with a paper towel. Stir the dry spices together in a small bowl, then use your hands to rub the dry rub all over the chicken. 

Step 2: Add everything to the slow cooker. Transfer the seasoned drumsticks to the slow cooker. Pour the broth over top, then add the butter and garlic. 

Step 3: Cook the chicken. The meat is guaranteed to fall off the bone when it’s cooked over low heat. However, if you’re in a rush, you can turn the heat up to high. Serve the juicy crockpot chicken with your favorite side dishes, then enjoy!

Tips and FAQs

• If you want extra crispy chicken legs, sear the legs in a hot skillet on the stove before adding them to your slow cooker. Once the legs are done cooking, place them under the broiler until the skin is crispy.
• To thicken the liquid in the slow cooker, transfer it to a saucepan on the stove over medium-high heat. Whisk in 1 tablespoon of cornstarch and let it simmer until it becomes a gravy-like sauce. Brush the sauce over the cooked chicken legs or drizzle it over top before serving. 
• You’ll know the chicken legs are done cooking when their internal temperature reaches 165ºF. Use a meat thermometer to check for doneness right before the cooking time is up. 

What else can you use to season chicken drumsticks?

You can easily customize the flavor of the chicken legs by switching the spices in the recipe card for a dry BBQ rub, lemon pepper seasoning, Cajun or Creole spices, blackening seasoning, or curry powder. 

Can you make this recipe with frozen chicken legs?

No, I don’t recommend cooking frozen chicken legs in the crockpot. It’s always best to thaw the legs in the fridge first so they can cook evenly and quickly.

What goes well with chicken legs?

The options are endless! I love serving this dish with one starchy side, like mashed red potatoes, baked sweet potatoes, rice, or caramelized onion quinoa, and one vegetable side, like roasted broccoli, roasted carrots, or sauteed asparagus.

Storage

Refrigerator: Let the chicken legs cool to room temperature, then place them in a resealable bag or container. Store in the fridge for 3 to 4 days.

Freezer: Wrap each leg individually in plastic or foil. Place the wrapped chicken legs in a freezer-safe bag and freeze for 2 to 3 months. Let the legs thaw in the fridge overnight before reheating.

Reheating: Return leftover chicken legs to the slow cooker with some broth, and reheat on Low for 2 to 3 hours or until heated through. Alternatively, you can reheat leftovers in the microwave with a splash of broth for 1 to 2 minutes. 

More slow cooker chicken recipes

• Chicken Curry
• Chicken Tacos
• Chicken Stew

If you made this recipe, be sure to leave a comment and star rating below. Thanks!