Slow Cooked Chicken Leg Quarters
Slow-cooked chicken leg quarters are everything you want in a dinner—juicy, flavorful, and easy to prepare. Whether you're cooking for your family or looking to impress dinner guests, this recipe is sure to be a hit.
Servings: 4 Quarters
Calories: 339kcal
Equipment
- Mixing Bowl
- Crockpot (slow cooker)
- Measuring spoons
- Oven broiler
- Foil-lined baking sheet
- whisk
- Small bowl (for cornstarch slurry)
Ingredients
- 4 chicken leg quarters
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pat the leg quarters dry with paper towels.
- In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and oregano.
- Rub the seasoning mixture all over the chicken leg quarters.
- Place the chicken in the Crockpot. Add the chicken broth and Worcestershire sauce to the pot, pouring around (not over) the chicken.
- Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
- Preheat the oven broiler to high.
- Carefully transfer the leg quarters to a baking sheet lined with foil. Broil for 3-5 minutes, until the skin is crispy and golden brown.
- While the chicken is broiling, mix the cornstarch and water together to form a slurry.
- Add the slurry to the Crockpot, whisking to combine. Cover and cook on high for 5-10 minutes, until the sauce has thickened into a rich gravy.
- Serve the crispy leg quarters with the savory gravy poured on top or on the side.
Nutrition
Calories: 339kcal | Carbohydrates: 5g | Protein: 24g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 968mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg