20 Delicious Chicken Leg Crock Pot Recipes for Busy Weeknights

Hey there, busy home chefs! If you’re on the hunt for easy, flavorful, and downright delicious dinner solutions, you’ve hit the jackpot. Our roundup of 20 Delicious Chicken Leg Crock Pot Recipes is all about turning your hectic weeknights into a breeze with minimal fuss and maximum flavor. From cozy comfort classics to zesty new favorites, these slow-cooked wonders are sure to keep everyone at the table happy. Let’s dive in!

Slow Cooker Honey Garlic Chicken Legs

Kick back and let your slow cooker do the heavy lifting with this effortlessly delicious dish. You’ll love how the honey garlic glaze caramelizes to perfection, making these chicken legs a hit for any night of the week.

Ingredients

• 6 chicken legs (skin-on for extra crispiness)
• 1/2 cup honey (for a deeper flavor, try dark honey)
• 1/3 cup soy sauce (low sodium works too)
• 4 garlic cloves, minced (more if you’re a garlic lover)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (adjust to taste)

Instructions

1. In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, black pepper, and red pepper flakes until well combined.
2. Place chicken legs in the slow cooker and pour the honey garlic mixture over them, ensuring each piece is evenly coated.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the sauce has thickened. Tip: For extra crispy skin, broil the chicken legs for 2-3 minutes after slow cooking.
4. Once done, carefully remove the chicken legs from the slow cooker and let them rest for 5 minutes before serving. Tip: Use a slotted spoon to avoid breaking the tender meat.
5. Serve the chicken legs drizzled with the remaining sauce from the slow cooker. Tip: Pair with steamed rice or roasted vegetables for a complete meal.

Heavenly tender with a sticky-sweet glaze, these chicken legs are a crowd-pleaser. Try serving them over a bed of quinoa for a wholesome twist or alongside a crisp salad to balance the richness.

Crock Pot BBQ Chicken Legs

Busy weeknights call for easy, hands-off recipes, and these Crock Pot BBQ Chicken Legs are just the ticket. You’ll love how little effort they take for such big flavor.

Ingredients

• 4 lbs chicken legs (skin-on for extra juiciness)
• 1 cup BBQ sauce (your favorite brand, or homemade)
• 1/4 cup brown sugar (packed, for a touch of sweetness)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. In a small bowl, mix together the BBQ sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper until well combined.
2. Place the chicken legs in the Crock Pot, arranging them so they’re not stacked on top of each other for even cooking.
3. Pour the BBQ sauce mixture over the chicken, using a spoon to coat each piece evenly.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. For a caramelized finish, transfer the chicken legs to a baking sheet and broil on high for 3-5 minutes, watching closely to prevent burning.

Craving something with a bit of crunch? Serve these BBQ chicken legs with a side of coleslaw or atop a pile of creamy mashed potatoes for the ultimate comfort meal. The meat falls right off the bone, and the sauce is just sticky enough to make every bite unforgettable.

Easy Slow Cooker Teriyaki Chicken Legs

Sometimes, you just need a no-fuss dinner that’s packed with flavor and practically cooks itself. That’s where these easy slow cooker teriyaki chicken legs come in—tender, juicy, and glazed with a sweet and savory sauce that’ll have everyone asking for seconds.

Ingredients

• 6 chicken legs (skin-on for extra flavor)
• 1 cup teriyaki sauce (store-bought or homemade)
• 1/4 cup honey (for a touch of sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp ginger, grated (fresh is best, but 1/2 tsp ground works too)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp cornstarch (to thicken the sauce)
• 2 tbsp water (to mix with cornstarch)
• Sesame seeds and sliced green onions (for garnish, optional)

Instructions

1. Place the chicken legs in the slow cooker.
2. In a bowl, whisk together the teriyaki sauce, honey, garlic, ginger, and sesame oil. Pour over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken legs and set aside. Pour the sauce into a small saucepan.
5. In a small bowl, mix the cornstarch and water until smooth. Stir into the sauce.
6. Bring the sauce to a simmer over medium heat, stirring constantly, until thickened, about 2-3 minutes.
7. Return the chicken to the slow cooker and pour the thickened sauce over it. Gently toss to coat.
8. Garnish with sesame seeds and green onions before serving.

Amazingly tender and flavorful, these teriyaki chicken legs are perfect over steamed rice or with a side of roasted veggies. The sauce is just thick enough to cling to every bite, making it a hit with kids and adults alike.

Slow Cooker Lemon Pepper Chicken Legs

Now, imagine coming home to the irresistible aroma of lemon pepper chicken legs that have been slow cooking all day. It’s the kind of meal that feels like a hug, with minimal effort for maximum flavor.

Ingredients

• 4 chicken legs (skin-on for extra crispiness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon pepper seasoning (adjust to taste)
• 1/2 cup chicken broth (for moisture)
• 1 lemon, sliced (for garnish and extra zing)

Instructions

1. Pat the chicken legs dry with paper towels to ensure the seasoning sticks well.
2. Rub the chicken legs evenly with olive oil, then sprinkle the lemon pepper seasoning all over, making sure to coat both sides.
3. Place the chicken legs in the slow cooker and pour the chicken broth around them, not over, to keep the seasoning in place.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. For a crispy skin, transfer the chicken legs to a baking sheet and broil for 2-3 minutes, watching closely to prevent burning.
6. Garnish with lemon slices before serving to add a fresh, citrusy note.

Lemon pepper chicken legs come out juicy with a perfect balance of tangy and peppery flavors. Serve them over a bed of fluffy rice or with roasted veggies for a complete meal that’s sure to impress.

Crock Pot Garlic Parmesan Chicken Legs

Just imagine coming home to the irresistible aroma of garlic and parmesan wafting through your kitchen. These Crock Pot Garlic Parmesan Chicken Legs are the ultimate set-it-and-forget-it meal, perfect for those busy days when you still want something delicious.

Ingredients

• 6 chicken legs (skin-on for extra flavor)
• 1/2 cup grated parmesan cheese (the fresher, the better)
• 1/4 cup olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried parsley (or fresh for garnish)

Instructions

1. In a small bowl, mix together the parmesan cheese, olive oil, minced garlic, salt, pepper, and dried parsley until well combined.
2. Place the chicken legs in the crock pot and pour the parmesan mixture over them, ensuring each leg is evenly coated.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
4. For a crispy skin, transfer the chicken legs to a baking sheet and broil in the oven for 2-3 minutes before serving.
5. Garnish with fresh parsley if desired and serve hot.

Lusciously tender and packed with flavor, these chicken legs are a crowd-pleaser. Serve them over a bed of creamy mashed potatoes or with a side of roasted vegetables for a complete meal that’s sure to impress.

Slow Cooker Buffalo Chicken Legs

Who doesn’t love a dish that practically cooks itself? These Slow Cooker Buffalo Chicken Legs are your ticket to a flavorful, fuss-free meal that’ll have everyone asking for seconds.

Ingredients

• 3 lbs chicken legs (skin-on for extra crispiness)
• 1 cup buffalo sauce (adjust to taste)
• 1/2 cup unsalted butter, melted (or use salted and adjust seasoning)
• 1 tbsp garlic powder (for that extra kick)
• 1 tsp onion powder
• 1/2 tsp salt (adjust based on your sauce’s saltiness)
• 1/2 tsp black pepper

Instructions

1. Place the chicken legs in the slow cooker. Make sure they’re not stacked too high for even cooking.
2. In a bowl, mix together the buffalo sauce, melted butter, garlic powder, onion powder, salt, and black pepper until well combined.
3. Pour the sauce mixture over the chicken legs, ensuring each piece is generously coated. Tip: Use tongs to toss the legs in the sauce for even coverage.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken is done when it reaches an internal temperature of 165°F.
5. For crispier skin, transfer the chicken legs to a baking sheet and broil for 2-3 minutes. Keep an eye on them to prevent burning.

Velvety tender with a spicy, buttery kick, these chicken legs are perfect piled high on a platter with celery sticks and blue cheese dressing on the side. Or, shred the meat for an epic buffalo chicken sandwich.

Easy Crock Pot Chicken Legs with Vegetables

Zesty and effortless, this dish is your ticket to a flavorful dinner without the fuss. You’ll love how the chicken legs turn tender and juicy, mingling perfectly with the veggies in your crock pot.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 2 cups baby carrots (or sliced regular carrots)
• 1 cup chopped onion (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp paprika (smoked paprika for a deeper flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the chicken legs for 3-4 minutes per side, just until golden. This step adds depth to the flavor.
2. Transfer the chicken legs to the crock pot. Arrange the baby carrots and chopped onion around them.
3. Sprinkle the minced garlic, paprika, salt, and black pepper over the chicken and vegetables. Pour the chicken broth evenly over everything.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be falling off the bone tender.
5. Tip: For a thicker sauce, remove the chicken and veggies, then simmer the liquid on the stove with a cornstarch slurry.
6. Tip: Let the chicken rest for 5 minutes before serving to keep it juicy.
7. Tip: Add a splash of lemon juice before serving for a bright flavor contrast.

Lusciously tender, the chicken pairs wonderfully with the sweet carrots and savory onions. Try serving it over a bed of fluffy rice or with a side of crusty bread to soak up the delicious juices.

Slow Cooker Herb Roasted Chicken Legs

Busy days call for simple, delicious meals that practically cook themselves. You’ll love how these Slow Cooker Herb Roasted Chicken Legs turn out—tender, flavorful, and with minimal effort on your part.

Ingredients

• 4 chicken legs (skin-on for extra crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (or 2 minced garlic cloves)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1/2 cup chicken broth (for moisture)

Instructions

1. Pat the chicken legs dry with paper towels to ensure crispy skin.
2. Rub the chicken legs evenly with olive oil, salt, black pepper, garlic powder, thyme, and rosemary.
3. Place the chicken legs in the slow cooker and pour the chicken broth around them, not over, to keep the skin crispy.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the internal temperature reaches 165°F.
5. For extra crispiness, broil the chicken legs on a baking sheet for 3-5 minutes after slow cooking.
6. Let the chicken rest for 5 minutes before serving to retain juices.

Enjoy the succulent, herb-infused chicken legs with a side of roasted veggies or over a bed of fluffy rice. Either way, you’re in for a comforting meal that’s packed with flavor and requires little cleanup.

Crock Pot Chicken Legs with Mushroom Sauce

Feeling like you need a no-fuss dinner that’s both comforting and a bit fancy? These Crock Pot chicken legs with mushroom sauce are your answer. They’re easy to throw together and packed with flavor.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 cup sliced mushrooms (cremini or button work great)
• 1/2 cup chicken broth (low sodium preferred)
• 1/4 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp butter (unsalted, to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken legs until golden brown, about 3-4 minutes per side. This locks in juices.
2. Transfer chicken to the Crock Pot. Sprinkle with garlic powder, onion powder, salt, and pepper.
3. In the same skillet, melt butter. Add mushrooms and sauté until soft, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
4. Pour chicken broth into the skillet, scraping up any browned bits. This adds depth to your sauce.
5. Add the mushroom mixture and heavy cream to the Crock Pot, stirring gently to combine.
6. Cover and cook on low for 6 hours or high for 3 hours. Tip: Check at 5 hours if cooking on low to prevent overcooking.
7. Once done, let it rest for 10 minutes. The sauce will thicken slightly. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 30 minutes.

Perfectly tender chicken legs smothered in a creamy mushroom sauce that’s rich but not heavy. Serve over mashed potatoes or with crusty bread to soak up every bit of that delicious sauce.

Slow Cooker Sweet and Spicy Chicken Legs

Wow, you’re going to love how these slow cooker sweet and spicy chicken legs turn out—tender, juicy, and packed with flavor without any fuss.

Ingredients

• 8 chicken legs (skin-on for extra crispiness)
• 1/2 cup honey (or maple syrup for a different sweetness)
• 1/4 cup soy sauce (low sodium works too)
• 2 tbsp sriracha (adjust to taste)
• 3 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (peel it first)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. In a small bowl, whisk together honey, soy sauce, sriracha, garlic, ginger, olive oil, and black pepper until well combined.
2. Place the chicken legs in the slow cooker and pour the sauce over them, ensuring each piece is well coated.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and pulls away easily from the bone.
4. For a crispy skin, transfer the chicken legs to a baking sheet and broil on HIGH for 3-5 minutes, watching closely to prevent burning.
5. Serve the chicken legs with the sauce from the slow cooker drizzled over the top for extra flavor.

Zesty and sticky, these chicken legs are perfect over a bed of rice or with a side of steamed veggies to balance the sweetness and heat. The meat falls right off the bone, making every bite a delicious mess.

Crock Pot Chicken Legs with Potatoes and Carrots

Wondering what to make for dinner that’s easy, delicious, and practically cooks itself? You’ve got to try these Crock Pot chicken legs with potatoes and carrots. It’s the kind of meal that fills your home with comforting aromas and leaves everyone asking for seconds.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 4 medium potatoes, quartered (Yukon Gold or Russet work well)
• 3 large carrots, cut into 2-inch pieces (peel if desired)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup chicken broth (low sodium preferred)

Instructions

1. In a large bowl, toss the chicken legs with olive oil, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.
2. Place the potatoes and carrots at the bottom of your Crock Pot. Tip: Layering the veggies first ensures they cook evenly and soak up all the flavors.
3. Arrange the seasoned chicken legs on top of the vegetables. Pour the chicken broth around the edges to avoid washing off the seasoning. Tip: The broth keeps everything moist and adds depth to the dish.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F. Tip: For extra crispy skin, broil the chicken legs for 2-3 minutes before serving.

Tender chicken, soft potatoes, and sweet carrots come together in this fuss-free meal. Serve it straight from the Crock Pot for a cozy family dinner or plate it up with a sprinkle of fresh herbs for a touch of elegance.

Slow Cooker Chicken Legs in Creamy Alfredo Sauce

Very few things beat the comfort of coming home to a meal that’s been simmering away all day, filling your house with mouthwatering aromas. This slow cooker chicken legs in creamy Alfredo sauce is exactly that kind of dish—simple, satisfying, and packed with flavor.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 cup heavy cream (for richness, but half-and-half works in a pinch)
• 1/2 cup grated Parmesan cheese (the real deal melts smoother)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can sub)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp Italian seasoning (adjust to taste)
• Salt and pepper (to season the chicken)
• 1/2 cup chicken broth (low-sodium to control saltiness)

Instructions

1. Heat the olive oil in a pan over medium-high heat. Season the chicken legs with salt and pepper, then brown them in the pan for 3-4 minutes per side. This step adds depth of flavor.
2. Transfer the chicken legs to your slow cooker. Tip: Don’t skip the browning—it’s key for texture.
3. In the same pan, sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
4. Add the heavy cream, Parmesan cheese, and Italian seasoning to the pan. Stir until the cheese melts and the sauce begins to thicken slightly, about 2-3 minutes.
5. Pour the sauce over the chicken legs in the slow cooker. Tip: Make sure the chicken is mostly submerged for even cooking.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily pull away from the bone.
7. Serve the chicken legs with the creamy Alfredo sauce spooned over the top. Tip: For a thicker sauce, let it sit uncovered for 10 minutes before serving.

Absolutely divine, the chicken falls off the bone, and the Alfredo sauce is luxuriously creamy. Try serving it over a bed of fettuccine or with a side of steamed veggies for a complete meal.

Crock Pot Chicken Legs with Rice

Ready to make your weeknight dinners a breeze? This Crock Pot Chicken Legs with Rice recipe is your ticket to a hearty, no-fuss meal that’ll have everyone asking for seconds.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups chicken broth (low-sodium preferred, adjust salt to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp onion powder
• 1/2 tsp paprika (smoked paprika for a deeper flavor)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken legs with salt, pepper, garlic powder, onion powder, and paprika.
2. Sear the chicken legs in the skillet for 2-3 minutes per side, or until golden brown. This step adds depth of flavor.
3. Transfer the seared chicken legs to the Crock Pot. Add the rinsed rice and chicken broth around them.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. The rice should be tender and the chicken cooked through.
5. Let it sit for 5 minutes before serving. This allows the rice to absorb any remaining liquid.

Kick back and enjoy the tender, fall-off-the-bone chicken paired with fluffy, flavorful rice. Try serving it with a side of steamed veggies or a crisp salad for a complete meal.

Slow Cooker Chicken Legs with Black Beans and Corn

Kick back and let your slow cooker do the heavy lifting with this effortlessly delicious dish. You’ll love how the flavors meld together while you go about your day.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 can (15 oz) black beans, drained and rinsed (or substitute with kidney beans)
• 1 cup corn kernels (fresh, frozen, or canned—your choice)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken broth (for moisture)

Instructions

1. Heat olive oil in a pan over medium-high heat. Brown the chicken legs for 3-4 minutes per side until golden. This step adds depth to the flavor.
2. Transfer the chicken legs to the slow cooker. Sprinkle with cumin, garlic powder, salt, and black pepper.
3. Add the black beans and corn around the chicken. Pour in the chicken broth to keep everything moist.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily pull away from the bone.
5. Tip: For a thicker sauce, remove the lid and cook on HIGH for the last 30 minutes.
6. Tip: Stir the beans and corn gently halfway through cooking to ensure even flavor distribution.
7. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to settle.

Comforting and hearty, this dish boasts tender chicken with a smoky, slightly sweet backdrop from the corn and beans. Serve it over rice or with warm tortillas for a complete meal that’s sure to satisfy.

Crock Pot Chicken Legs in Tomato Basil Sauce

Wondering what to make for dinner that’s both easy and delicious? You’re in luck because these Crock Pot Chicken Legs in Tomato Basil Sauce are a game-changer. Just set it and forget it for a meal that’s packed with flavor.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp sugar (to balance the acidity of the tomatoes)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the chicken legs for 3-4 minutes per side, until golden. This step adds depth of flavor.
2. Transfer the chicken legs to the Crock Pot. Tip: Don’t skip browning; it makes a difference.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add it to the Crock Pot.
4. Pour the diced tomatoes over the chicken. Sprinkle with basil, salt, pepper, and sugar. Tip: The sugar cuts the tomatoes’ acidity without making it sweet.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily pull away from the bone.
6. Serve the chicken legs with the tomato basil sauce spooned over the top. Tip: For a thicker sauce, remove the lid and cook on HIGH for the last 30 minutes.

So tender, the chicken practically falls off the bone, and the tomato basil sauce is rich and aromatic. Try serving it over a bed of creamy polenta or with crusty bread to soak up all that delicious sauce.

Slow Cooker Chicken Legs with Green Beans

Ready to make your weeknight dinners a breeze? These slow cooker chicken legs with green beans are not only easy to throw together but also packed with flavor. You’ll love how tender the chicken gets, and the green beans soak up all the delicious juices.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 lb green beans, trimmed (fresh or frozen works)
• 1 cup chicken broth (low sodium if preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken legs evenly with garlic powder, onion powder, salt, and black pepper.
3. Sear the chicken legs in the skillet for 3-4 minutes per side, or until golden brown. This step adds depth of flavor.
4. Transfer the seared chicken legs to the slow cooker.
5. Add the green beans around the chicken legs in the slow cooker.
6. Pour the chicken broth over the chicken and green beans.
7. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
8. Tip: For extra crispy skin, broil the chicken legs on a baking sheet for 2-3 minutes after slow cooking.
9. Tip: If using frozen green beans, no need to thaw—just add them directly to the slow cooker.
10. Tip: Taste the broth before serving and adjust seasoning if necessary.

Out of the slow cooker, the chicken legs are fall-off-the-bone tender, and the green beans are perfectly crisp-tender. Serve this dish over a bed of mashed potatoes or rice to soak up the flavorful broth.

Crock Pot Chicken Legs with Sweet Potatoes

Just imagine coming home to the comforting aroma of tender chicken legs and sweet potatoes, all cooked to perfection in your crock pot. This dish is a no-fuss, hearty meal that practically cooks itself, leaving you more time to relax or tackle your evening.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 2 large sweet potatoes, peeled and cubed (about 2 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup chicken broth (for moisture)

Instructions

1. Start by rubbing the chicken legs with olive oil, then season them evenly with garlic powder, paprika, salt, and black pepper.
2. Place the seasoned chicken legs at the bottom of your crock pot.
3. Add the cubed sweet potatoes around and on top of the chicken legs.
4. Pour the chicken broth over the ingredients to keep everything moist during cooking.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and the sweet potatoes are soft.
6. For a crispy skin, transfer the chicken legs to a baking sheet and broil for 2-3 minutes before serving.

Enjoy the melt-in-your-mouth chicken paired with the naturally sweet and creamy potatoes. This dish is perfect served over a bed of greens or with a side of steamed vegetables for a complete meal.

Slow Cooker Chicken Legs in White Wine Sauce

Alright, let’s dive into making something that’ll make your kitchen smell amazing. This dish is all about tender chicken legs bathed in a rich white wine sauce, perfect for those days when you want flavor without the fuss.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 cup dry white wine (like Chardonnay or Sauvignon Blanc)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 cup chicken broth (low sodium preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken legs with salt and pepper, then sear in the skillet until golden brown, about 4 minutes per side. Don’t rush this step—it builds flavor.
3. Transfer chicken to the slow cooker. Sprinkle minced garlic and thyme over the top.
4. Pour white wine and chicken broth into the skillet to deglaze, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Pour the liquid over the chicken in the slow cooker. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fall-off-the-bone tender.
6. Carefully remove the chicken from the slow cooker. If you prefer a thicker sauce, simmer the liquid in the skillet for a few more minutes.

Chicken legs come out incredibly juicy, with a sauce that’s aromatic and just a bit tangy from the wine. Serve them over mashed potatoes or with crusty bread to soak up every last drop.

Crock Pot Chicken Legs with Peppers and Onions

Vibrant and flavorful, this dish is a no-fuss dinner that practically cooks itself. You’ll love how the chicken legs become tender and juicy, while the peppers and onions add a sweet, slightly charred flavor.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 1 large onion, sliced (yellow or white for sweetness)
• 2 bell peppers, sliced (mix colors for visual appeal)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for a quick flavor boost)
• 1/2 tsp paprika (smoked or sweet, your choice)

Instructions

1. Preheat your crock pot on the high setting for 15 minutes to warm it up.
2. While the crock pot heats, season the chicken legs evenly with salt, black pepper, garlic powder, and paprika.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken legs for 3-4 minutes per side, until golden brown. This step adds depth of flavor.
4. Transfer the seared chicken legs to the crock pot. Arrange the sliced onions and bell peppers around and on top of the chicken.
5. Cover and cook on high for 3-4 hours or on low for 6-7 hours. The chicken is done when it reaches an internal temperature of 165°F.
6. For a final touch, remove the lid during the last 30 minutes of cooking to let the excess moisture evaporate, concentrating the flavors.

Wonderfully tender, the chicken falls off the bone, mingling with the soft, sweet peppers and onions. Serve it over a bed of fluffy rice or with crusty bread to soak up the delicious juices.

Slow Cooker Chicken Legs with Spinach and Feta

Overwhelmed by weeknight dinners? You’ll love how these slow cooker chicken legs with spinach and feta come together with minimal fuss but deliver maximum flavor.

Ingredients

• 4 chicken legs (skin-on for extra flavor)
• 2 cups fresh spinach (packed, or use frozen thawed and drained)
• 1/2 cup crumbled feta cheese (more for serving if you like)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken broth (low sodium recommended)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Brown the chicken legs for 3-4 minutes per side until golden. This step adds depth of flavor.
2. Transfer the chicken legs to the slow cooker. Sprinkle with garlic powder, salt, and pepper.
3. Add the spinach around the chicken. It will wilt down, so don’t worry if it seems like a lot.
4. Pour the chicken broth over everything. This keeps the chicken moist and creates a light sauce.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily pull away from the bone.
6. Sprinkle the feta cheese over the top during the last 30 minutes of cooking. This allows it to soften without melting away.

Mmm, the chicken turns out juicy with a slight tang from the feta and a pop of color from the spinach. Try serving it over a bed of quinoa or with crusty bread to soak up the delicious juices.

Conclusion

With 20 mouthwatering chicken leg crock pot recipes, this roundup is your ticket to easy, delicious weeknight dinners. Whether you’re craving something creamy, spicy, or sweet, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy slow cooking!