Slow Cooker Chicken Legs with Garlic Butter Juices

Slow Cooker Chicken Legs

These paprika-seasoned drumsticks cook in a light garlic-butter broth until tender, then get a brief broil for scattered golden-brown patches. The slow cooker keeps the meat moist, but its covered heat leaves the skin soft rather than crisp. Spoon a little of the cooking liquid and softened garlic over the whole drumsticks, then finish with parsley.

Makes 4 servings, about 2 drumsticks each. Allow 15 minutes to prepare the chicken, 4 to 6 hours to cook it on Low, and 2 to 4 minutes to broil it if desired.

Ingredients for Slow Cooker Chicken Legs

• 8 bone-in, skin-on chicken drumsticks, fully thawed (about 2 1/2 to 3 pounds; 1,150 to 1,350g)
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium chicken broth
• 2 tablespoons unsalted butter (about 30g)
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley

Use low-sodium broth to keep the salt level adjustable. The chicken releases liquid as it cooks, so there is no need to add more than 1/2 cup of broth.

How to Make Slow Cooker Chicken Legs

1. Season the drumsticks: Pat the thawed chicken dry so the seasoning clings to the skin. Mix the paprika, garlic powder, Italian seasoning, salt, and pepper, then sprinkle over all sides of the drumsticks.
2. Fill the slow cooker: Pour the broth into a 5- to 6-quart slow cooker. Scatter the butter and minced garlic in the bottom, then arrange the drumsticks on top. A little overlap is fine, but do not pack them tightly.
3. Cook until tender: Cover and cook on Low for 4 to 6 hours, starting to check at 4 hours. Alternatively, cook on High for about 3 to 4 hours, checking around 3 hours. Check earlier if the drumsticks are small or the cooker runs hot. Insert an instant-read thermometer into the thickest meaty part without touching bone. The chicken should be tender, cooked through, and at least 165°F (75°C).
4. Broil for color: Preheat the broiler. Gently lift the drumsticks onto a foil-lined, broiler-safe rimmed pan; support very tender pieces underneath with a broad spatula. Leave the garlic and cooking liquid in the slow cooker. Broil uncovered for about 2 to 4 minutes, watching continuously, until the skin has scattered golden-brown patches. Rotate the pan if it browns unevenly.
5. Finish and serve: Let the chicken stand for a few minutes. Arrange the whole drumsticks on a plate, spoon over a modest amount of warm cooking juices and softened garlic, and sprinkle with parsley.

How to Get Golden Chicken Legs

Covered slow cooking does not brown the skin. The brief broil adds color, though it will not create a uniformly crisp crust. Keep the small garlic pieces in the cooker until afterward so they do not scorch under the broiler.

You can skip the broiler and serve the fully cooked chicken directly from the slow cooker; its skin will be softer and paler. For a crunchy coating instead, try these crispy oven-baked chicken drumsticks.

Serving and Storing Leftovers

Serve with mashed potatoes or rice to catch the garlic-butter juices, plus broccoli, carrots, or green beans.

Refrigerate leftover chicken and reserved juices promptly in an airtight container for up to 3 days. Reheat gently with a spoonful of the juices or broth to help keep the meat moist. Cooked drumsticks can be frozen in a freezer-safe container or bag for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Approximate per serving (2 drumsticks with a modest amount of juices): 390 calories, 38g protein, 26g fat, and 2g carbohydrates. Approximate per 100g of edible chicken and served juices: 205 calories, 20g protein, 14g fat, and 1g carbohydrates. Values vary with drumstick size and how much cooking liquid is served.