Slow cooker chicken legs and potatoes
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This slow cooker chicken legs and potatoes recipe is simple to prepare. It’s a satisfying dish made with juicy chicken slow-cooked in a rich, flavorful gravy.
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Recipe Highlights:
Here is what you will need
Ingredient List
How to make chicken drumsticks and potatoes in the slow cooker
Prepare: Slice the onion, chop the garlic, and clean the potatoes. If your potatoes are on the larger side, cut them into equal-sized pieces to ensure even cooking.
STEP 1: Heat olive oil in a heavy skillet over medium-high heat; cook chicken legs until they turn golden brown on the outside.
STEP 2: Add the potatoes to the hot skillet; toss for a few minutes until they begin to turn soft – remove them from the heat.
STEP 3: Add the onions and garlic evenly in a single layer on the bottom of the slow cooker. Add the chicken legs on top, followed by herbs, and pour the wine over the top.
STEP 4: Place the potatoes on top, set to the low setting, and cook for 3 1/2 hours.
STEP 5: Remove the bay leaf and serve. The sauce will be thin, you can thicken it with a slurry made with 1 tablespoon of flour and 1 tablespoon water whisked into the sauce. For a smooth sauce, strain before adding the slurry, then simmer briefly until thickened
Tips & Tricks
- If you are in a hurry, cook the chicken legs on high for two hours.
- Keep any extra gravy (it freezes well) to flavor other meals.
- To prevent the potatoes from becoming overly soggy, place them on top of the other ingredients in the slow cooker.
- For crispy chicken skin, pop the chicken under the broiler for a few minutes before serving.
Serving suggestions
Serve slow cooker chicken legs with a side dish of green beans, asparagus, roasted Brussels sprouts, roasted butternut squash or a simple green salad.
Storage and leftover ideas
Leftover chicken legs will last in the refrigerator for up to three days in an airtight container. Reheat chicken legs in the oven or on top of the stove.
Leftover serving suggestion – Remove the chicken from the bones, shred it and serve it in gravy over mashed potatoes, rice or toast for a quick dinner.
How to make slow cooker chicken drumsticks in the oven
Brown the chicken and onions as directed in the recipe card. Layer the ingredients in a Dutch oven or casserole dish, cover, and bake at 325°F until the internal temperature reaches 165°F – about 2 hours.
Variations
Dishes like this one are so easy to customize and make your own. Here are some suggestions:
Add Vegetables – Make this recipe a complete meal in one pot, and add some root vegetables such as baby carrots, parsnips or turnips.
Fresh Herbs – Add a fresh flavor with any combination of herbs such as fresh parsley, oregano, basil, dill, chives or tarragon.
Mediterranean – Add sliced kalamata olives, a few sprigs of fresh oregano and a splash of lemon juice.
Italian – Add diced tomatoes, 1/2 teaspoon basil, and 1/2 teaspon oregano or one teaspoon Italian seasoning. Top with shredded parmesan cheese just before serving.
Mexican – Add 1/2 cup diced tomatoes, chopped jalapeno pepper, and fresh cilantro.
Asian – Stir in a tablespoon or two of soy sauce and a teaspoon or two of freshly grated ginger. Garnish with sliced green onions.
Recipe FAQs
Yes, you can use boneless chicken thighs; reduce the cooking time by about 30 minutes. Boneless chicken breasts can also be used but may be less tender. Shred the chicken and let it absorb the gravy on the warm setting for extra flavor.
Yes! You can swap white potatoes for chunks of sweet potatoes, which will cook similarly.
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Slow Chicken Legs and Potatoes
Equipment
Ingredients
- 8 chicken legs
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/4 cup water or low sodium chicken broth
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1.5 pounds potatoes
- 1 tablespoon flour Optional to thicken sauce
Instructions
- Prepare the ingredients; slice the onion, chop the garlic and clean the potatoes. If using larger sized potatoes, cut them into quarters. Pat the chicken legs dry with a paper towel.
- Heat olive oil in a heavy skillet. Once the skillet and oil are hot, add the chicken legs and cook for about 3 to 4 minutes on one side, flip them over and cook for a few minutes longer and remove them from the pan.
- Add the potatoes to the hot skillet and cook for a few minutes. Turn off the heat.
- Place the onions and garlic in the bottom of a slow cooker, and layer the chicken legs on top.
- Place the herbs on top of the chicken legs, and pour in the wine and water or broth.
- Place the potatoes on top of the chicken; cover the slow cooker and cook on low heat for 3 to 3 1/2 hours.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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