I adapted this Slow Cooker Chicken leg recipe from A Year of Slow Cooking. This is easy and flavorful. The original recipe calls for more garlic and paprika. There’s only so many garlic cloves I’m willing to peel and I didn’t love it the time I tried it with paprika. But you can!
I was apprehensive of this recipe at first because there’s no added liquid. I was worried it might catch on fire but sure enough, it turned out great.
I like cooking with chicken legs for a variety of reasons. First, darker meat is less dry and easier for young children to eat. It also contains more iron and zinc than white meat which is also good for little ones. And my daughter has always liked eating the drumstick (fun to eat I guess?).
When I choose a higher fat main dish I try to keep the other items lower in fat. Like this time I paired the chicken with green beans and baked fries.
This one can cook for quite a while (6-8 hours) so it’s a good choice for workdays. Enjoy!
- 3-4 pounds chicken
- 1 large onion sliced
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 15-20 garlic cloves, peeled, but intact
- In a 4 or 6 quart slow cooker, place the onion slices on the bottom.
- In a large mixing bowl, toss chicken with olive oil, salt, pepper, and all of the garlic cloves. Place into the slow cooker, on top of the onion. Do not add water.
- Cover and cook on low for 6-8 hours, or on high for 4-6.