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Easy Crockpot Chicken Legs

Tender, fall-off-the-bone chicken drumsticks slow-cooked in a savory garlic and herb rub with a rich braising liquid for an effortless high-protein dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 10 chicken drumsticks skin on or off depending on preference
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano or Italian seasoning
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 0.25 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves minced
  • fresh parsley chopped, for garnish
  • fresh lemon juice optional, for finishing

Equipment

  • 6-quart crockpot or slow cooker
  • small mixing bowl
  • Baking sheet (optional, for broiling)

Method
 

  1. Pat the chicken drumsticks thoroughly dry with paper towels. This helps the seasoning stick and prevents excess steaming.
  2. In a small bowl, combine the garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Coat each drumstick in olive oil, then rub the spice blend all over each piece.
  3. Arrange the seasoned drumsticks in the crockpot in as even a layer as possible. Some overlap is fine.
  4. Mix the chicken broth, Worcestershire sauce, and minced garlic together. Pour the liquid along the side of the crockpot, not directly over the chicken, to keep the spice rub intact.
  5. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165 degrees F and pulls away easily from the bone.
  6. Optional: For crispy skin, transfer the cooked drumsticks to a foil-lined baking sheet and broil for 3 to 5 minutes until golden. Watch closely.
  7. Drizzle the crockpot drippings over the finished chicken. Garnish with fresh parsley and a squeeze of lemon juice before serving.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in the oven at 350 F for 15 minutes or microwave on medium power in 90-second intervals.
Broth tip: Do not exceed 1/4 cup of broth. Drumsticks release significant juices during cooking, and too much added liquid results in a thin, diluted sauce.
Substitutions: Bone-in chicken thighs work with the same seasoning and cook time. Add 1/4 tsp cayenne to the rub for heat.
Meal prep: Shred leftover meat off the bone and store separately. Use in tacos, grain bowls, wraps, or salads.