I love the taste of barbeque, and it’s one of my favorite ways to prepare meat. It’s sweet and smoky and creates a tender finish. What I don’t love is … The post Slow Cooker BBQ Chicken Legs appeared...

I love the taste of barbeque, and it’s one of my favorite ways to prepare meat. It’s sweet and smoky and creates a tender finish. What I don’t love is the work that’s involved with a great BBQ meal. Instead of spending hours around the smoker or feeling hot over the grill, I make these Slow Cooker BBQ Chicken Legs. The outcome is delicious pieces of tender white chicken that’s easy enough to hold. It’s messy, delicious, and a must-make.

I love using my slow cooker for just about anything, but it’s so great with meat. You end up with such tender fall-off-the-bone type of meat when you use it. It’s also so easy to use a slow cooker. Just set it and forget about it. There’s nothing else you have to do except keep that slow cooker lid closed.

Once the chicken legs have finished cooking, there is an optional step if you want sticky BBQ legs. If you like a little crunch from the sugar in the sauce and that thicker, sticky texture, then place the legs under the broiler for a few minutes. That’s the trick!

Make these BBQ Chicken Legs during the summer as a main course for a traditional barbeque dinner. Or make it an easy weeknight family dinner. I serve mine with potato salad and watermelon salad. By the end of the meal, we’re left with the bones because the whole family loves this recipe so much.

Tips For Making Slow Cooker BBQ Chicken Legs

For this recipe, you’ll need a 7-quart slow cooker to use. It’s a bit wider than a 6-quart size, and you don’t want the chicken legs to be completely stacked. Spreading them apart just a bit will help them cook evenly.

What To Serve With BBQ Chicken Legs

If you’re making this during the summer, you can’t go wrong with side salads. Think of pasta salads, fruit salads, and green salads. If you’re looking for a vegetable, I like a truly southern barbeque vegetable like Fried Okra. Rolls or cornbread are also delicious accompaniments for a home-cooked meal. I’m getting hungry just writing about it!

How To Store Leftovers

Transfer the leftover chicken to an airtight food storage container. Keep the chicken in the refrigerator. For the best freshness, enjoy the chicken within 3-4 days of cooking it. I like to reheat individual portions in the microwave, on high, for 30-second increments until warmed again.

Can You Freeze BBQ Chicken Legs?

Yes! Freeze the chicken legs for up to three months. I toss them into a freezer bag and place them in the back of the refrigerator where the temperature is more stable. Thaw them overnight in the refrigerator. Add more BBQ sauce, if desired, and reheat in the microwave. Toss the chicken legs after three months if not consumed.

Can This Recipe Be Doubled?

It sure can. You can even triple or quadruple this recipe! You just need to use a bigger slow cooker. A 10-quart slow cooker would work great if you double it. Simply adjust the ingredients accordingly. Keep the legs from touching, and always keep them in a single layer.

If You Like It Spicy…

Want to give the chicken legs a little heat? Add a ½ teaspoon of cayenne pepper and even a teaspoon of crushed red pepper flakes. You can also deepen the flavor by using Hungarian paprika instead of regular paprika.

What You’ll Need From The Grocery Store:

Chicken Legs Sea Salt Garlic Powder Onion Powder Chili Powder Paprika BBQ Sauce (pick your favorite)

Step-By-Step Directions To Make Slow Cooker BBQ Chicken Legs

In a medium bowl, combine all the seasonings together. Season all of the chicken and rub it into each piece.

Place chicken into the crockpot and brush on BBQ sauce.

Cook on HIGH for 4 hours. Remove and base with more BBQ sauce. For a sticky BBQ leg, place under the over broiler (on low) for 5 min. Serve and enjoy.

The post Slow Cooker BBQ Chicken Legs appeared first on Savvy Mama Lifestyle.

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