Slow Cooker Chicken Legs and Carrots is a hands-off dinner that takes about 10 minutes of prep. Chicken drumsticks are rubbed with a butter, thyme and garlic seasoning, seared to brown the skin, then slow cooked on a bed of carrots so the vegetables soak up the pan juices. The dark meat turns fork-tender without falling apart, and the cooking liquid makes an easy homemade gravy. Add baby potatoes to the crock pot for a complete one-pot meal, or serve the chicken and carrots over mashed potatoes or rice.
I use my slow cooker year round. In the fall and winter, I use it to make warm, comforting meals like Slow Cooker Chicken Paprika and Beef Tips and Gravy. And in the summer it keeps me from heating up the kitchen. Chicken legs are one of our favorite cuts for slow cooking because the dark meat stays moist through hours of cooking, where chicken breasts can dry out.
My biggest frustration with a lot of slow cooker recipes is that the flavor gets watered down by all the liquid the meat and vegetables release. That's why this recipe starts with a seasoning butter rubbed under the skin and then given a quick sear. I use the same approach for my Crock Pot Pork Chops and Sauerkraut and Slow Cooker Chicken and Peppers. No extra liquid goes in the pot, so the carrots cook in concentrated chicken juices instead of broth. If you like chicken legs cooked outdoors, try my Grilled Chicken Leg Quarters too.
Recipe Highlights
- 10 minutes of prep. Mix the seasoned butter, rub the chicken, sear, and let the slow cooker do the rest.
- Homemade seasoning, no packets. Pantry spices and butter replace onion soup mix or canned soup.
- No added liquid. The chicken and carrots make their own juices, which keeps the flavor concentrated.
- Built-in gravy. The cooking liquid turns into a pan gravy in about 5 minutes which can easily be thickened.
- Easy one-pot option. Add baby potatoes to the crock pot for a full dinner with no side dishes.
Ingredients
You will need the following ingredients to cook chicken legs in your slow cooker:
ingredient Notes
- Chicken legs: I use bone-in, skin-on chicken drumsticks, about 5 large legs to 2 pounds. Bone-in, skin-on thighs work too and cook in about the same time.
- Carrots: Rainbow carrots make a pretty platter, but 3 large regular carrots, peeled and cut into 2-inch pieces, taste the same. Keep the pieces large so they hold their shape through the long cook time.
- Butter: Softened butter is mixed with the seasonings and helps the skin brown. It also adds richness to the pan juices for gravy.
- Umami seasoning: This adds an extra savory flavor. If you don't have it, use a mix of paprika, celery salt and Italian seasoning to equal 2 teaspoons.
- Dried thyme, garlic powder and onion powder: Classic poultry seasonings that hold up well in the slow cooker. Fresh thyme sprigs can go on top of the chicken if you have them. Use can also use a jar of poultry seasoning blend.
- Gravy: You'll need chicken broth and cornstarch or flour to thicken the cooking liquid.
Adding Potatoes
If you'd like a one-pot meal, add 1 to 1½ pounds of baby potatoes or larger Yukon Golds cut into 1½-inch pieces. These waxy potatoes hold their shape through the long cooking time, while russets tend to fall apart. Layer them on the bottom with the carrots. The bottom of the slow cooker gets the most direct heat, and root vegetables take longer to soften than chicken legs. Toss the potatoes with any leftover seasoning butter so they aren't bland.
Cook on low for the 5-6 hours when you add potatoes. On high, the chicken can be done while the potatoes are still firm. Check the potatoes with a fork when the chicken reaches temperature, and give them extra time if they need it. Drumsticks hold up well to longer cooking, so the chicken will only get more tender while you wait, although the meat may fall off the bone at the point.
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.
Recipe Testing Tips
- Get the butter under the skin. Loosen the skin with your fingers and push some of the seasoned butter directly onto the meat. Seasoning only the outside of the skin leaves the meat underneath bland.
- Don't skip the sear. Browning the chicken builds savory flavor and color that the slow cooker can't create on its own, and it crisps some of the fat so the skin isn't mushy. I use a multi-cooker with a built-in sear setting, which saves washing a skillet.
- Don't add liquid. It's tempting to pour in broth, but the chicken and carrots release plenty of juice. Extra liquid is what makes slow cooker meals taste watered down.
- Go by temperature, not the clock. Slow cookers can run hotter or cooler by brand and size, so check the thickest part of a drumstick with a meat thermometer, without touching the bone. It's safe at 165°F, but dark meat gets more tender as it climbs reaches 175°F or higher because the connective tissue has time to break down. America's Test Kitchen explains why dark meat benefits from "overcooking."
- Taste before you season more. The pan juices concentrate as they cook. Taste the gravy before adding salt, then add more a little at a time.
- Want crispier skin? Slow cooker skin stays soft. For the crispiest skin, place the cooked chicken drumsticks to a sheet pan and broil for 3 to 4 minutes, watching closely.
Frequently Asked Questions
What should I serve with slow cooker chicken legs and carrots? Mashed potatoes and gravy are my favorite, and refrigerated store-bought mashed potatoes work well on busy nights. Rice, egg noodles or pasta with Basil Alfredo Sauce are good too. For another vegetable, try Garlic Parmesan Green Beans or Sweet Chili Brussels Sprouts.
Yes. Add baby potatoes or halved Yukon Golds to the bottom of the crock pot with the carrots, and cook on low. Plan on the longer end of the cook time and check that the potatoes are fork-tender before serving.
Firm root vegetables work best: carrots, baby potatoes, parsnips, celery, onions and sweet potato chunks. Soft vegetables like zucchini or green beans turn mushy over several hours, so cook those separately or add them in the last 30 minutes.
No, you can put the seasoned chicken straight into the slow cooker. But I do recommend a quick sear. Browning adds flavor and color; so it's worth the extra 5 minutes.
No, Thaw them first. The USDA advises against cooking frozen meat in a slow cooker because it can stay at unsafe temperatures too long while it heats.
Mashed potatoes and gravy are my favorite, and refrigerated store-bought mashed potatoes work well on busy nights. Rice, egg noodles or pasta are good too. For another vegetable, try Garlic Parmesan Green Beans or Sweet Chili Brussels Sprouts.
Storage and Reheating
Refrigerator: Store leftover chicken, carrots covered in the refrigerator for up to 3 days. Store the gravy separately.
Reheating: Warm the chicken and vegetables in a covered skillet over low to medium heat with a spoonful of gravy or broth until hot. Heat to a boil any remaining gravy in a saucepan You can also microwave individual portions, covered, in 1-minute intervals.
Freezing: Freeze the chicken and carrots an gravyin an airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat as above. The carrots will be softer after freezing, and if using, potatoes tend to turn grainy, so I don't recommend freezing them.
If you tried this recipes and enjoyed it, I'd love if you give it a comment and 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
Seasoned chicken drumsticks are seared, then slow cooked on a bed of carrots until fork-tender. Add baby potatoes for a one-pot dinner, and turn the pan juices into an easy homemade gravy.
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
- 2 tablespoons cornstarch or flour (for gravy)
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.
*Adding potatoes: Layer 1 to 1½ pounds halved baby potatoes or Yukon Golds with the carrots and cook on low for 5 to 6 hours.
*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.
Leave a Reply