Slow Cooker Chicken Legs and Potatoes
As an Amazon Associate, I earn from qualifying purchases.
This slow cooker chicken legs and potatoes recipe brings home-style comfort to your table with almost no effort. Juicy chicken simmers slowly with tender potatoes in a savory, flavorful gravy that tastes like you’ve been cooking all day, even though your slow cooker did the work.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Recipe Highlights:
Here is what you will need
Ingredient List
How to Make Chicken Drumsticks and Potatoes in the Slow Cooker
- Prepare the ingredients: Slice the onion, chop the garlic and clean the potatoes. If you are using larger sized potatoes, cut them into uniform sized pieces to ensure even cooking. Place the onions and garlic into the bottom of the slow cooker.
- Heat olive oil in a heavy skillet over medium-hihg heat; cook the chicken lets until they turn golden brown on the outside. Remove from the skillet and place them on top of the onions and garlic in the slow cooker.
- Add the potatoes to the hot skillet; toss for a few minutes and place them into the slow cooker on top of the chicken legs. Top with herbs and pour in the broth.
- Cover and cook on low heat for 3 1/2 hours or 2 hours on high heat – until internal temperature reaches 165 degrees f.
- Remove the bay leaf and serve. If you prefer a thicker sauce, add a slurry of flour and water (1 tablespoon each) gradually to the slow cooker until the sauce thickens.
How to Make it 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.
Tips & Tricks
- 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.
How to Store Leftovers
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 Flip Ideas
- Remove the chicken from the bones, shred it and serve it in gravy over mashed potatoes, rice or toast for a quick dinner.
- Shred the chicken and dice the potatoes, chop some garlic, onions and carrots. Place into a saucepan with a few cups of chicken broth and simmer for a tasty soup.
Flavor Flips
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.
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.
Do you want more Crockpot inspiration? Check out these recipes.
Grab your Free copy
Stuck on What to Make for Dinner?
Make dinner simple with my Mix & Match Dinner Builder Pack! Three printable charts to help you create quick, healthy meals with what you already have. No recipes needed, just endless inspiration!
You might like these chicken recipes
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
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
Sign Up for Easy Recipes Straight in Your In-Box!
