Description
Juicy, flavorful chicken leg quarters slow-cooked to perfection in a savory broth with aromatic vegetables. The ultimate hands-off meal that yields tender meat and a rich cooking liquid perfect for gravy.
Ingredients
Scale
- 4 chicken leg quarters (about 3 lbs total)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 cup chicken broth
- 1 onion, quartered
- 3 garlic cloves, smashed
- 2 carrots, chopped into chunks
- 2 celery stalks, chopped
- 1 bay leaf
- Optional: 1 tbsp cornstarch + 2 tbsp water (for gravy)
Instructions
- Prep Chicken: Pat legs dry and rub with oil. Mix spices and season all sides.
- Layer in Crockpot: Place vegetables and garlic in bottom. Add chicken skin-side up. Pour broth around (not over) chicken.
- Cook: Cover and cook on LOW 6-7 hours or HIGH 3-4 hours until 165°F internally.
- Optional Gravy: Strain 2 cups cooking liquid. Whisk with cornstarch slurry. Simmer 5 mins until thickened.
- Serve: Skim fat from remaining liquid. Serve chicken with vegetables and gravy.
Notes
- Crispy Skin Tip: Broil cooked chicken 3-5 mins before serving
- Make Ahead: Flavors deepen if refrigerated overnight
- Variations: Add potatoes for one-pot meal or swap herbs for Cajun seasoning
- Storage: Keeps 4 days refrigerated or 3 months frozen
- Prep Time: 15 minutes
- Cook Time: 6 hours (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 leg quarter + veggies
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg