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

Scale

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

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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 1/2 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.