This delicious recipe for Slow Cooker Chicken Legs and Carrots is an easy prep and hands-off cooking for the busy cook. The seasoned chicken legs are given a quick sear and then cooked on a bed of carrots. The legs are crispy, not mushy, but very tender and flavorful. Add some potatoes or rice and this homestyle dinner is on the table!
I use my slow cooker year round. These recipes are warm and comforting in the fall and winter avoid heating up the kitchen in the summer. Some of my favorite slow cooker recipes that are full of flavor are: Chicken Paprika, Beef Tips and Gravy, Pork Chops and Sauerkraut, Shortcut Sauerbraten, Chicken and Peppers , Slow Cooker Salsa Chicken and Teriyaki Beef.
Ingredients
You will need the following ingredients to cook chicken legs in your slow cooker:
How to Make Slow Cooker Chicken Legs
Step 1: Stir together the seasonings and softened butter and rub under and on top of the skin of chicken legs.
Step 2: Spray bottom of slow cooker with nonstick cooking spray. Heat slow cooker to "Sear" if yours has that function. Brown chicken legs on both sides, about 2-3 minutes.
Step 3: Add carrots to the bottom of slow cooker, stir in any remaining seasonings. Place chicken on top of carrots.
Step 4: Cover and cook on low for 4-5 hours or on high for 2- 2 ½ hours. The chicken is done when it registers at least 165°F. You can let it cook 30 minutes longer and will get more tender as it cooks.
My Best Tips for Cooking Chicken Legs in the Slow Cooker
- Bone-in, skin on chicken usually make the juiciest chicken for most methods of cooking. But there are exceptions in many instances.
- Searing the chicken first, in a skillet or in this case in a slow cooker that offers that option, will help lock in the juices and add to the flavor.
- I used a Cuisinart Multicooker slow cooker that has a built-in sear option. This was a birthday gift to myself and I'm so glad I purchased it. Put one on your gift ideas list, you won't be sorry!!
- Overcooking is probably the most common way to dry out chicken breasts in the oven. But chicken legs and thighs can be cooked to a higher internal temperature to ensure tenderness. This article from Test Kitchen explains why it's ok to "overcook" dark meat. Don't rely exactly on what a recipe tell you when it is done. There are variations due to different brands and sizes. A meat thermometer will tell you when its done. It should be a minimum of 165°F.
- My biggest frustration with the slow cooking process is that with many recipes that I try, flavor is somehow diluted in the slow cooker due to the added liquid it creates. Extra seasoning is always recommended but taste first and add a bit more at a time.
What should I serve with slow cooker chicken legs and carrots?
For this recipe, I took a shortcut and used premade mashed potatoes. In a pinch, I like to use Main Street Bistro or Simply Potatoes brands from the refrigerated section in the grocery store. I also made gravy.
You could also serve the chicken legs with white, brown or cauliflower rice. Or try my Basil Alfredo sauce over your favorite pasta.
In addition to the carrots, try serving some Garlic Parmesan Green Beans or Sweet Chili Brussels Sprouts.
If you tried this recipes and enjoyed it, I'd love if you give it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Next time, try one of these other Slow Cooker Recipes:
Slow Cooker Chicken Legs and Carrots
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This delicious recipe for Slow Cooker Chicken Legs and Carrots is an easy prep and hands-off cooking for the busy cook. The seasoned chicken legs are given a quick sear and then cooked on a bed of carrots. The legs are crispy, not mushy, but very tender and flavorful. Add some potatoes or rice and this homestyle dinner is on the table!
Ingredients
- 2 pounds (about 5 large) chicken legs
- 12 ounce package rainbow carrots (or 3 large regular carrots, peeled, cut in 2 inch pieces)
- 2-3 teaspoons butter, softened
- 2-3 teaspoon olive oil (optional for browning in a skillet)
- 2 teaspoons Umami seasoning *
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Stir together the seasonings and softened butter and rub under and on top of the skin of chicken legs.
- Spray bottom of slow cooker with nonstick cooking spray. Heat slow cooker to "Sear" if yours has that function. Brown chicken legs on both sides, about 2-3 minutes.
- Or heat large skillet over medium heat and add butter. Brown the chicken legs on both sides for about 2-3 minutes.
- Add carrots to the bottom of slow cooker, stir in any remaining seasonings. Place chicken on top of carrots.
- Cover and cook on low for 4-5 hours or on high for 2- 2 ½ hours. The chicken is done when it registers at least 165°F. It can cook 30 minutes longer and will get more tender as it cooks.
- Serve the chicken and carrots with the juices from slow cooker or you can make gravy.
- Pour liquid into a measuring cup and add chicken broth to equal 2 cups. Stir in 2 tablespoons cornstarch or flour. Press out any lumps. Pour into a small saucepan and bring to a boil. Simmer and stir for 1-2 minutes as it thicken.
Notes
*If you don't have Umami seasoning, use a combination of paprika, celery salt and Italian seasoning to equal the 2 teaspoons.
*Don't rely exactly on what a recipe tell you when it is done. There are variations due to different brands and sizes. A meat thermometer will tell you when its done. It should be a minimum of 165°F but you can let the chicken cook another 30 minutes or so and it will be more tender.
* Store leftovers covered in the refrigerator for 3 days. Reheat in a skillet on the stovetop on low-medium until hot. You can also freeze in an airtight container for up to 3 months. Defrost overnight and reheat as above. The carrots may be much softer after defrosting.
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