Dinnertime just got easier—and tastier! If you’re craving juicy, fall-off-the-bone chicken legs without the fuss, these 20 crockpot recipes are your new best friends. From sticky-sweet BBQ to cozy herb-infused comfort food, there’s a flavor for every craving. Whether you’re meal prepping or feeding a hungry crowd, these slow-cooked gems promise maximum flavor with minimal effort. Ready to dig in? Let’s get cooking!
Slow Cooker Honey Garlic Chicken Legs
Just toss these ingredients in your slow cooker and let it work its magic. You’ll have sticky, sweet, and savory chicken legs with minimal effort.
Ingredients
– 6 chicken legs (skin-on for extra crispiness)
– 1/3 cup honey (local if possible—better flavor)
– 1/4 cup soy sauce (low-sodium to control saltiness)
– 3 garlic cloves, minced (fresh only—no jarred stuff)
– 1 tbsp rice vinegar (adds a subtle tang)
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 1 tbsp cornstarch (for thickening)
– 2 tbsp water (cold, to mix with cornstarch)
Instructions
1. Pat chicken legs dry with paper towels—this helps the sauce cling better.
2. Place chicken legs in the slow cooker in a single layer.
3. In a bowl, whisk honey, soy sauce, garlic, rice vinegar, and red pepper flakes until combined.
4. Pour sauce over chicken, turning legs to coat evenly.
5. Cover and cook on LOW for 5 hours or HIGH for 3 hours. (Tip: Low heat = more tender meat.)
6. Transfer chicken to a plate, leaving sauce in the slow cooker.
7. In a small bowl, mix cornstarch and water until smooth.
8. Stir cornstarch slurry into the sauce in the slow cooker. (Tip: Prevents lumps.)
9. Cover and cook on HIGH for 10 minutes until sauce thickens.
10. Return chicken to the slow cooker, tossing to glaze evenly. (Tip: Let it sit 5 minutes for maximum flavor absorption.)
Now the chicken is glossy and packed with bold honey-garlic goodness. Serve over steamed rice or with extra sauce for dipping—it’s that good.
Crockpot BBQ Chicken Legs
Just toss these Crockpot BBQ Chicken Legs in the slow cooker and let the magic happen. Juicy, fall-off-the-bone chicken with minimal effort—perfect for busy weeknights or lazy weekends.
Ingredients
– 3 lbs chicken legs (skin-on for extra flavor, but skinless works too)
– 1 cup BBQ sauce (I swear by Sweet Baby Ray’s for that smoky-sweet balance)
– 1/4 cup honey (local if you have it—adds a floral depth)
– 2 tbsp apple cider vinegar (the tang cuts through the richness)
– 1 tbsp smoked paprika (trust me, it’s worth the splurge)
– 1 tsp garlic powder (skip fresh here—it burns in the slow cooker)
– 1/2 tsp black pepper (freshly cracked for the best bite)
– 1/2 tsp salt (I use kosher for even seasoning)
Instructions
1. Pat chicken legs dry with paper towels—this helps the sauce cling better.
2. In a bowl, whisk BBQ sauce, honey, apple cider vinegar, smoked paprika, garlic powder, black pepper, and salt until smooth.
3. Place chicken legs in the Crockpot and pour the sauce over them, tossing to coat evenly. Tip: Use tongs to avoid messy hands.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist lifting the lid—it slows cooking.
5. After cooking, skim excess fat from the surface with a spoon. Tip: For stickier sauce, transfer legs to a baking sheet and broil for 3 minutes.
Glazed and glossy, these legs are tender with a punchy BBQ kick. Serve over creamy coleslaw or with pickles for a crunchy contrast.
Herb and Lemon Crockpot Chicken Legs
Dump the stress—this herb and lemon crockpot chicken is effortless and packed with flavor. Just set it and forget it for a juicy, tender result every time.
Ingredients
– 4 chicken legs (skin-on for extra crispiness)
– 1/4 cup extra virgin olive oil (my go-to for richness)
– 3 garlic cloves, minced (fresh is best, but jarred works in a pinch)
– 1 tbsp dried oregano (or 2 tbsp fresh if you have it)
– 1 tbsp dried thyme (same as above—fresh doubles the amount)
– 1 lemon, thinly sliced (seeds removed, or they’ll add bitterness)
– 1/2 cup chicken broth (low-sodium to control saltiness)
– 1 tsp kosher salt (don’t skimp—it’s key for flavor)
– 1/2 tsp black pepper (freshly cracked for a sharper bite)
Instructions
1. Pat chicken legs dry with paper towels—this helps the seasoning stick.
2. In a small bowl, mix olive oil, garlic, oregano, thyme, salt, and pepper into a paste.
3. Rub the paste evenly over the chicken legs, covering all sides.
4. Place lemon slices at the bottom of the crockpot to create a bed.
5. Arrange chicken legs on top of the lemons, stacking slightly if needed.
6. Pour chicken broth around the edges to avoid washing off the seasoning.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours—meat should pull easily from the bone.
8. For crispier skin, broil chicken legs on a baking sheet for 3-5 minutes after cooking.
Herb and lemon infuse the chicken with bright, savory notes, while the slow cooking keeps it fall-off-the-bone tender. Serve over mashed potatoes or shred into tacos for a twist.
Spicy Sriracha Crockpot Chicken Legs
Tender, sticky, and packed with heat, these Spicy Sriracha Crockpot Chicken Legs are a no-fuss crowd-pleaser. Just dump, cook, and devour.
Ingredients
– 3 lbs chicken legs (skin-on for extra crispiness)
– 1/2 cup sriracha (I like Huy Fong for its balanced heat)
– 1/4 cup honey (local if you can—it adds depth)
– 3 tbsp soy sauce (low-sodium to control saltiness)
– 2 tbsp rice vinegar (for a bright kick)
– 4 garlic cloves, minced (fresh only—no jarred stuff)
– 1 tbsp grated ginger (peel it with a spoon for less waste)
– 1 tsp smoked paprika (my secret for a hint of earthiness)
Instructions
1. Pat chicken legs dry with paper towels—this helps the sauce cling better.
2. In a bowl, whisk sriracha, honey, soy sauce, rice vinegar, garlic, ginger, and smoked paprika until smooth.
3. Place chicken legs in the crockpot and pour the sauce over them, tossing to coat evenly.
4. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken reaches 165°F internally.
5. Optional: Transfer legs to a baking sheet, broil on HIGH for 3-5 minutes to crisp the skin.
6. Spoon leftover crockpot sauce over the chicken before serving.
Outrageously tender with a sticky, fiery glaze, these legs pair perfectly with cool cucumber slices or jasmine rice to balance the heat. Leftovers? Shred the meat for killer tacos.
Teriyaki Crockpot Chicken Legs
Just toss these teriyaki chicken legs in the crockpot and let the slow cooker do the work. They’re sticky, savory, and perfect over rice or noodles.
Ingredients
– 3 lbs chicken legs (skin-on for extra flavor)
– 1 cup soy sauce (low-sodium if you’re watching salt)
– ½ cup honey (local if you have it—adds depth)
– ¼ cup rice vinegar (the tang balances the sweetness)
– 3 garlic cloves, minced (fresh only—no jarred stuff)
– 1 tbsp ginger, grated (peel it with a spoon for less waste)
– 1 tbsp cornstarch (mix with cold water to avoid clumps)
– ½ tsp red pepper flakes (optional, but adds a nice kick)
– 1 tbsp sesame oil (toasted for nuttiness)
– 2 green onions, sliced (reserve some for garnish)
Instructions
1. Pat chicken legs dry with paper towels—this helps the sauce cling better.
2. Whisk soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in the crockpot.
3. Add chicken legs, turning to coat evenly. Arrange in a single layer.
4. Cover and cook on LOW for 5 hours or HIGH for 3 hours. **Tip:** Don’t peek—lifting the lid slows cooking.
5. Transfer chicken to a plate. Skim excess fat from the sauce if needed.
6. Mix cornstarch with 2 tbsp cold water, then stir into the sauce. **Tip:** Cornstarch thickens better when dissolved first.
7. Cook sauce on HIGH for 15 minutes until glossy and thickened.
8. Return chicken to the crockpot, tossing to glaze. Drizzle with sesame oil.
9. Garnish with green onions. **Tip:** Let it sit 10 minutes—the sauce clings better when slightly cooled.
A sticky-sweet glaze coats tender, fall-off-the-bone chicken. Serve over jasmine rice with steamed veg for a balanced meal—leftovers make killer bao buns.
Crockpot Chicken Legs with Mushroom Gravy
Tender, juicy chicken legs smothered in rich mushroom gravy—this Crockpot recipe is a no-fuss winner. Skip the takeout and let your slow cooker do the work.
Ingredients
- 4 chicken legs (skin-on for extra flavor, but skinless works too)
- 8 oz cremini mushrooms, sliced (baby bellas add depth)
- 1 small yellow onion, diced (I like mine finely chopped for smoother gravy)
- 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
- 1 cup chicken broth (low-sodium to control saltiness)
- 1/2 cup heavy cream (sub whole milk for lighter gravy)
- 2 tbsp all-purpose flour (Wondra flour blends smoother)
- 1 tbsp olive oil (extra virgin for a fruity note)
- 1 tsp dried thyme (rub between fingers to wake up the flavor)
- 1/2 tsp black pepper (freshly cracked, always)
- 1/2 tsp salt (adjust later if needed)
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering (about 1 minute).
- Season chicken legs with salt and pepper, then sear skin-side down for 4 minutes until golden. Flip, sear 2 minutes more. Transfer to Crockpot.
- In the same skillet, sauté onions for 3 minutes until translucent. Add garlic, cook 30 seconds until fragrant.
- Stir in mushrooms, cook 5 minutes until they release liquid and soften. Sprinkle flour over, stir 1 minute to cook off raw taste.
- Slowly pour in chicken broth, scraping up browned bits. Simmer 2 minutes until slightly thickened. Pour mixture over chicken in Crockpot.
- Add thyme, cover, and cook on LOW for 5 hours (or HIGH for 3). Chicken should reach 165°F internally.
- Stir in heavy cream, cover, and cook 15 more minutes to meld flavors. Tip: For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water, stir in last 10 minutes.
- Taste, adjust salt if needed. Tip: Let gravy rest 5 minutes off heat—it’ll thicken further.
Keep the bones for extra richness, or shred the meat for open-faced sandwiches. The gravy clings perfectly to mashed potatoes or egg noodles.
Garlic Parmesan Crockpot Chicken Legs
Easy to make and packed with flavor, these garlic parmesan crockpot chicken legs are a weeknight lifesaver. Just set it and forget it—dinner’s ready when you are.
Ingredients
– 4 lbs chicken legs (skin-on for extra crispiness)
– 1/2 cup grated parmesan (freshly grated melts better)
– 1/4 cup olive oil (extra virgin for richer flavor)
– 4 cloves garlic, minced (more if you love garlic)
– 1 tsp salt (I use kosher for even seasoning)
– 1/2 tsp black pepper (freshly cracked)
– 1 tsp dried oregano (rub between fingers to release oils)
– 1/2 tsp paprika (smoked adds depth)
Instructions
1. Pat chicken legs dry with paper towels—this helps the seasoning stick.
2. In a small bowl, mix olive oil, garlic, parmesan, salt, pepper, oregano, and paprika.
3. Rub the mixture evenly over the chicken legs, coating all sides.
4. Place chicken legs in a 6-quart crockpot, stacking slightly if needed.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours (Low heat keeps them tender.)
6. Check internal temp—165°F means they’re done. Broil for 3 mins if you want crispy skin.
7. Let rest 5 mins before serving to lock in juices.
Serve these juicy legs over mashed potatoes or with a crisp salad. The garlic-parmesan crust turns golden, and the meat falls right off the bone.
Crockpot Chicken Legs with Vegetables
Crockpot chicken legs with vegetables is a no-fuss, hearty meal that practically cooks itself. Comforting and packed with flavor, it’s perfect for busy weeknights.
Ingredients
- 4 chicken legs (skin-on for extra crispiness)
- 2 cups baby carrots (no need to peel—saves time)
- 1 lb baby potatoes, halved (I like Yukon Gold for their buttery texture)
- 1 large onion, roughly chopped (yellow onions work best here)
- 3 garlic cloves, minced (fresh is key—skip the jarred stuff)
- 1/2 cup chicken broth (low-sodium to control saltiness)
- 2 tbsp olive oil (extra virgin for richer flavor)
- 1 tsp smoked paprika (adds a subtle depth)
- 1 tsp dried thyme (rubbed between fingers to release oils)
- Salt and pepper (to season generously)
Instructions
- Pat chicken legs dry with paper towels—this helps the skin crisp up.
- Heat olive oil in a skillet over medium-high heat. Sear chicken legs for 3 minutes per side until golden brown. Transfer to crockpot.
- In the same skillet, sauté onions and garlic for 2 minutes until fragrant. Scrape into crockpot.
- Add carrots, potatoes, chicken broth, smoked paprika, thyme, salt, and pepper to the crockpot. Toss gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Resist lifting the lid—it slows cooking.)
- Check for doneness—chicken should pull apart easily with a fork, and veggies should be tender.
- Serve hot, spooning the juices over the top. (Tip: For extra crispiness, broil chicken legs for 2 minutes before serving.)
Don’t skip the sear—it locks in flavor and adds texture. The chicken turns fall-off-the-bone tender, while the veggies soak up all the savory juices. Try serving over mashed cauliflower for a low-carb twist.
Maple Dijon Crockpot Chicken Legs
You won’t believe how easy these Maple Dijon Crockpot Chicken Legs are—just dump, cook, and devour. The sweet-savory glaze is irresistible, and the slow cooker does all the work.
Ingredients
- 6 chicken legs (skin-on for extra crispiness)
- 1/3 cup pure maple syrup (the real stuff—no pancake syrup here)
- 2 tbsp Dijon mustard (I like the grainy kind for texture)
- 2 tbsp soy sauce (low-sodium works fine)
- 3 garlic cloves, minced (fresh is best, but jarred in a pinch)
- 1 tsp smoked paprika (adds a subtle depth)
- 1/2 tsp black pepper (freshly cracked, if you can)
Instructions
- Pat the chicken legs dry with paper towels—this helps the glaze stick better.
- In a small bowl, whisk together maple syrup, Dijon, soy sauce, garlic, smoked paprika, and black pepper.
- Place chicken legs in the crockpot and pour the glaze evenly over them. Tip: Lift each leg to let some sauce run underneath.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. Tip: Don’t peek—lifting the lid slows cooking.
- Once done, transfer chicken to a plate. Skim excess fat from the sauce if needed. Tip: For a thicker glaze, simmer the sauce in a pan for 5 minutes.
- Drizzle sauce over the chicken before serving.
Not only is the chicken fall-off-the-bone tender, but the glaze caramelizes slightly for a sticky-sweet finish. Serve over mashed potatoes or with crusty bread to soak up every drop.
Slow Cooker Buffalo Chicken Legs
A slow cooker transforms chicken legs into tender, saucy perfection with minimal effort. Buffalo sauce adds a spicy kick that’s balanced by a hint of butter—ideal for game day or lazy dinners.
Ingredients
- 3 lbs chicken legs (skin-on for extra crispiness)
- 1 cup buffalo sauce (I like Frank’s RedHot for its tangy heat)
- 1/4 cup unsalted butter, melted (Kerrygold is my favorite for richness)
- 1 tbsp garlic powder (fresh minced garlic works too, but powder blends evenly)
- 1 tsp onion powder (adds depth without chunks)
- 1/2 tsp smoked paprika (for a subtle smoky note)
Instructions
- Pat chicken legs dry with paper towels—this helps the sauce cling better.
- In a bowl, whisk together buffalo sauce, melted butter, garlic powder, onion powder, and smoked paprika.
- Place chicken legs in the slow cooker and pour the sauce over them, tossing to coat evenly.
- Cover and cook on LOW for 5 hours or HIGH for 3 hours. Tip: Avoid opening the lid to keep heat steady.
- After cooking, use tongs to transfer chicken to a plate. Tip: For crispier skin, broil on a baking sheet for 3-5 minutes.
- Skim excess fat from the sauce in the slow cooker, then drizzle it over the chicken before serving. Tip: Save extra sauce for dipping.
Serve these legs with celery sticks and blue cheese dressing to cut the heat. The meat falls off the bone, and the sauce packs just enough punch without overwhelming.
Crockpot Chicken Legs in Creamy Tomato Sauce
Deliciously tender and packed with flavor, these crockpot chicken legs in creamy tomato sauce are a no-fuss dinner winner. Dump, set, and forget—dinner’s ready when you are.
Ingredients
- 6 chicken legs (skin-on for extra crispiness)
- 1 cup heavy cream (full-fat for richness)
- 1 (15 oz) can crushed tomatoes (San Marzano for best flavor)
- 3 garlic cloves, minced (fresh is key here)
- 1 tbsp Italian seasoning (homemade blend if you have it)
- 1 tsp smoked paprika (adds depth)
- 1/2 tsp red pepper flakes (adjust to your heat preference)
- 1 tbsp olive oil (extra virgin for better taste)
- Salt and black pepper (I use 1 tsp salt and 1/2 tsp pepper)
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear chicken legs for 3 minutes per side until golden. Transfer to crockpot.
- In the same skillet, sauté garlic for 30 seconds until fragrant. Scrape into crockpot.
- Add crushed tomatoes, heavy cream, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper to the crockpot. Stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Don’t peek—keeping the lid on ensures even cooking.
- Once done, skim off excess fat if desired. Tip: For thicker sauce, remove the lid and cook on HIGH for 15 minutes.
- Serve hot. Tip: Garnish with fresh basil for a bright finish.
Easy to love and even easier to make, the chicken falls off the bone, and the sauce is luxuriously creamy. Try it over mashed potatoes or crusty bread to soak up every drop.
Sweet and Sour Crockpot Chicken Legs
Easy to make and packed with flavor, these sweet and sour crockpot chicken legs are a weeknight lifesaver. The slow cooker does all the work while you go about your day.
Ingredients
- 6 chicken legs (skin-on for extra crispiness)
- 1 cup ketchup (I swear by Heinz for the best tang)
- 1/2 cup brown sugar (pack it tight—this is where the sweetness comes from)
- 1/4 cup apple cider vinegar (the sharper, the better)
- 2 tbsp soy sauce (low-sodium if you’re watching salt)
- 1 tbsp minced garlic (fresh is best, but jarred works in a pinch)
- 1 tsp onion powder (skip if you’re using fresh onions)
- 1/2 tsp red pepper flakes (adjust to your heat tolerance)
Instructions
- Pat the chicken legs dry with paper towels—this helps the sauce stick better.
- Place the chicken legs in the crockpot, arranging them in a single layer.
- In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, soy sauce, minced garlic, onion powder, and red pepper flakes until smooth.
- Pour the sauce evenly over the chicken legs, making sure each piece is coated.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should pull apart easily with a fork when done.
- For a caramelized finish, transfer the chicken legs to a baking sheet and broil on HIGH for 3–5 minutes, watching closely to avoid burning.
Absolutely tender and sticky, these chicken legs pair perfectly with steamed rice or a crisp salad. The sauce thickens into a glossy glaze that’s irresistible—double it if you love extra for dipping.
Slow Cooker Chicken Legs with Potatoes
A slow cooker makes this dish effortless—juicy chicken legs and tender potatoes with minimal hands-on time. Perfect for busy weeknights when you want a hearty meal without the fuss.
Ingredients
- 4 chicken legs (skin-on for extra crispiness)
- 1.5 lbs baby potatoes, halved (I leave the skins on for texture)
- 3 tbsp extra virgin olive oil (my go-to for richness)
- 1 tbsp smoked paprika (adds a deep, smoky flavor)
- 1 tsp garlic powder (fresh works, but powder distributes evenly)
- 1 tsp dried thyme (rubbed between fingers to release oils)
- 1 tsp salt (I use kosher for better seasoning control)
- 1/2 tsp black pepper (freshly cracked is best)
- 1/2 cup chicken broth (low-sodium to avoid over-salting)
Instructions
- Pat chicken legs dry with paper towels—this helps the skin crisp up.
- In a small bowl, mix olive oil, smoked paprika, garlic powder, thyme, salt, and pepper.
- Rub the spice mix evenly over the chicken legs, coating all sides.
- Arrange potato halves in the bottom of the slow cooker, then pour chicken broth over them.
- Place chicken legs on top of the potatoes, skin-side up.
- Cover and cook on LOW for 6 hours or HIGH for 3.5 hours (low is better for tenderness).
- Tip: For crispier skin, broil the legs on a baking sheet for 3-5 minutes after slow cooking.
- Tip: Stir potatoes halfway if they’re not fully submerged in liquid.
- Tip: Use a meat thermometer—chicken should reach 165°F internally.
Lazy cooks rejoice: the chicken falls off the bone, and the potatoes soak up all the savory juices. Serve it straight from the pot or over a bed of wilted greens for a fresh contrast.
Crockpot Chicken Legs with Black Beans and Corn
Dump everything in the crockpot and let it work its magic. This dish is effortless, flavorful, and perfect for busy weeknights.
Ingredients
- 6 chicken legs (skin-on for extra crispiness)
- 1 can (15 oz) black beans, drained and rinsed (I like Bush’s Best for consistency)
- 1 cup frozen corn (no need to thaw—trust me)
- 1 cup salsa (medium heat for a kick, but mild works too)
- 1 tbsp taco seasoning (homemade or store-bought—I lean toward McCormick)
- 1 tbsp olive oil (extra virgin is my go-to for richness)
- 1/2 cup chicken broth (low-sodium to control saltiness)
- 1 lime, juiced (freshly squeezed makes a difference)
- 1/4 cup chopped cilantro (skip if you’re a cilantro hater)
Instructions
- Heat olive oil in a skillet over medium-high heat (about 350°F).
- Sear chicken legs for 3 minutes per side until golden brown. This locks in flavor—don’t skip it.
- Transfer chicken to the crockpot.
- Add black beans, corn, salsa, taco seasoning, and chicken broth to the crockpot. Stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should shred easily when done.
- Drizzle lime juice over the top and sprinkle with cilantro just before serving. Acid brightens the dish.
Juicy chicken falls off the bone, while the beans and corn soak up all the savory-spicy flavors. Serve over rice or scoop straight into warm tortillas for an easy taco night.
Lemon Pepper Crockpot Chicken Legs
Nothing beats the simplicity of tender, flavorful chicken legs with minimal effort. Lemon pepper crockpot chicken delivers bold taste with just a few ingredients.
Ingredients
– 4 lbs chicken legs (skin-on for extra crispiness after broiling)
– 3 tbsp lemon pepper seasoning (I use McCormick for consistent zestiness)
– 2 tbsp olive oil (extra virgin adds depth)
– 1/2 cup chicken broth (low-sodium to control saltiness)
– 1 lemon, thinly sliced (seeds removed to avoid bitterness)
– 3 garlic cloves, minced (fresh is best, but jarred works in a pinch)
Instructions
1. Pat chicken legs dry with paper towels—this helps the seasoning stick.
2. Rub olive oil evenly over all chicken legs.
3. Sprinkle lemon pepper seasoning on both sides, pressing gently to adhere.
4. Place chicken legs in a 6-quart crockpot, stacking slightly if needed.
5. Pour chicken broth around the edges to avoid washing off seasoning.
6. Scatter minced garlic and lemon slices over the chicken.
7. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours (meat should reach 165°F).
8. Optional crisp step: Transfer chicken to a baking sheet, broil on HIGH for 3-5 minutes until skin is golden.
Melt-in-your-mouth tender with a bright, peppery kick. Serve over garlic mashed potatoes or shred for tacos with extra lemon squeeze.
Slow Cooker Chicken Legs with Rice
Slow cooker chicken legs with rice is a no-fuss, hearty meal that practically cooks itself. Set it and forget it—dinner’s ready when you are.
Ingredients
- 4 chicken legs (skin-on for extra flavor, but skinless works too)
- 1 cup long-grain white rice (I swear by Jasmine for its fragrance)
- 1.5 cups chicken broth (low-sodium if you’re watching salt)
- 1 tbsp olive oil (extra virgin for a fruity kick)
- 1 tsp garlic powder (fresh minced garlic is great, but this is faster)
- 1 tsp smoked paprika (my secret for depth)
- 1/2 tsp black pepper (freshly cracked, always)
- 1/2 tsp salt (adjust if your broth is salty)
- 1 small onion, diced (yellow for sweetness)
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
- Season chicken legs evenly with salt, pepper, garlic powder, and smoked paprika.
- Sear chicken legs in the skillet for 3 minutes per side until golden. Don’t skip this—it locks in juices.
- Transfer chicken to the slow cooker. Scatter diced onions over the top.
- Rinse rice under cold water until water runs clear to remove excess starch.
- Spread rice evenly in the slow cooker around the chicken.
- Pour chicken broth over the rice, ensuring it’s fully submerged.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours. No peeking—steam escape slows cooking.
- Check rice for doneness; grains should be tender and liquid absorbed. If needed, cook 15 more minutes.
Velvety rice soaks up all the chicken’s savory goodness, while the meat falls off the bone. Serve with a squeeze of lemon or hot sauce for a bright contrast.
Crockpot Chicken Legs in Coconut Curry Sauce
Perfect for busy weeknights, these Crockpot chicken legs simmer in a rich coconut curry sauce—minimal effort, maximum flavor.
Ingredients
– 6 chicken legs (skin-on for extra crispiness, but skinless works too)
– 1 tbsp coconut oil (unrefined for bold flavor)
– 1 can (13.5 oz) full-fat coconut milk (shaken well—no separation!)
– 2 tbsp red curry paste (Mae Ploy is my favorite)
– 1 tbsp fish sauce (trust me, it’s not optional)
– 1 tbsp brown sugar (balances the heat)
– 1 red bell pepper, sliced (seeds removed, but keep the crunch)
– 1 lime, juiced (about 2 tbsp, fresh only)
– 1/2 cup cilantro, chopped (stems included for extra punch)
Instructions
1. Heat coconut oil in a skillet over medium-high heat until shimmering (about 1 minute).
2. Sear chicken legs for 3 minutes per side until golden—don’t skip this step for deeper flavor.
3. Transfer chicken to a 6-quart Crockpot.
4. In the same skillet, whisk coconut milk, curry paste, fish sauce, and brown sugar until smooth (scrape up any browned bits).
5. Pour sauce over chicken, coating evenly.
6. Add bell pepper slices on top.
7. Cover and cook on LOW for 5 hours (high for 3 hours if rushed).
8. Stir in lime juice and cilantro just before serving.
Deliciously tender chicken falls off the bone, with a creamy, slightly spicy sauce. Serve over jasmine rice or with naan to soak up every drop.
Smoky Paprika Crockpot Chicken Legs
Smoky paprika crockpot chicken legs are a set-it-and-forget-it winner—tender, flavorful, and perfect for busy weeknights. Skip the fuss, not the flavor.
Ingredients
– 4 lbs chicken legs (skin-on for extra crispiness)
– 2 tbsp smoked paprika (the star—don’t skimp!)
– 1 tbsp garlic powder (I love the depth it adds)
– 1 tsp kosher salt (Diamond Crystal is my pick)
– 1/2 tsp black pepper (freshly cracked for best flavor)
– 1/4 cup chicken broth (low-sodium to control saltiness)
– 1 tbsp olive oil (extra virgin for a fruity finish)
Instructions
1. Pat chicken legs dry with paper towels—this helps the seasoning stick.
2. In a small bowl, mix smoked paprika, garlic powder, salt, and pepper.
3. Rub spice mix evenly over chicken legs, coating all sides.
4. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
5. Sear chicken legs for 2 minutes per side until golden (don’t crowd the pan—work in batches if needed).
6. Transfer seared legs to a 6-quart crockpot.
7. Pour chicken broth into the crockpot, avoiding washing off the spices.
8. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until meat reaches 165°F internally.
9. For crispier skin, broil legs on a baking sheet for 3 minutes after slow cooking.
Fall-off-the-bone tender with a smoky kick, these legs pair perfectly with creamy polenta or a crisp salad. The paprika’s a deep, almost charred sweetness—great for meal prep, too.
Slow Cooker Chicken Legs with Green Beans
Lazy weeknights call for dump-and-go meals like this one—tender chicken legs and crisp-tender green beans, all done in the slow cooker. Minimal effort, maximum flavor.
Ingredients
– 4 chicken legs (skin-on for extra crispiness, but skinless works too)
– 1 lb fresh green beans (trimmed—no one wants woody ends)
– 1/2 cup chicken broth (low-sodium to control saltiness)
– 3 tbsp soy sauce (I use reduced-sodium for a balanced umami punch)
– 2 tbsp honey (local if you have it—adds a subtle floral note)
– 3 garlic cloves (minced; don’t skimp, it’s the backbone here)
– 1 tsp smoked paprika (regular works, but smoked adds depth)
– 1/2 tsp black pepper (freshly cracked, please)
Instructions
1. Pat chicken legs dry with paper towels—this helps the seasoning stick.
2. Arrange chicken legs in a single layer at the bottom of a 6-quart slow cooker.
3. In a small bowl, whisk together chicken broth, soy sauce, honey, minced garlic, smoked paprika, and black pepper.
4. Pour the sauce evenly over the chicken legs.
5. Scatter green beans on top of the chicken, pushing them slightly into the sauce.
6. Cover and cook on LOW for 5 hours or HIGH for 3 hours—chicken should reach 165°F internally.
7. Optional: For crispier skin, transfer chicken legs to a baking sheet and broil for 3-5 minutes.
8. Serve chicken and green beans drizzled with the cooking liquid.
Perfectly juicy chicken with a sticky-sweet glaze and green beans that soak up all the savory goodness. Try it over mashed potatoes or with a squeeze of lemon for brightness.
Crockpot Chicken Legs in Teriyaki Pineapple Sauce
Mouthwatering and effortless, these Crockpot Chicken Legs in Teriyaki Pineapple Sauce are a weeknight savior. Just dump, set, and forget—dinner’s ready when you are.
Ingredients
- 6 chicken legs (skin-on for extra crispiness, but skinless works too)
- 1 cup teriyaki sauce (store-bought is fine, but I love the tang of Soy Vay)
- 1 cup crushed pineapple (canned works, but fresh adds a brighter punch)
- 2 tbsp brown sugar (dark for depth, light for milder sweetness)
- 3 garlic cloves, minced (fresh only—jarred lacks punch)
- 1 tbsp grated ginger (I keep a knob in the freezer for easy grating)
- 1/2 tsp red pepper flakes (optional, but adds a nice kick)
Instructions
- Pat chicken legs dry with paper towels—this helps the sauce cling better.
- Place chicken legs in the crockpot, arranging them in a single layer.
- In a bowl, whisk teriyaki sauce, crushed pineapple, brown sugar, garlic, ginger, and red pepper flakes until combined.
- Pour sauce over chicken, ensuring each piece is coated. Tip: Lift the legs slightly to let sauce flow underneath.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist peeking—it slows cooking.
- Once done, use tongs to transfer chicken to a plate. Tip: For crispier skin, broil for 2–3 minutes.
- Skim excess fat from the sauce, then spoon it over the chicken before serving.
Outrageously tender, the chicken falls off the bone with a sticky-sweet glaze. Serve over rice to soak up every drop, or shred it for tacos with a squeeze of lime.
Summary
Outstanding flavors await with these 20 crockpot chicken leg recipes—perfect for busy weeknights or cozy weekends. Whether you crave tangy, spicy, or savory, there’s something for everyone! Give them a try, then share your favorites in the comments. Don’t forget to pin this roundup for later—your fellow home cooks will thank you!
