Slow cooker chicken legs and potatoes

Jump to Recipe
A hearty chicken dinner that is simple to prepare and cooked in the slow cooker for 3 1/2 hours.

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.

chicken legs and potatoes in a serving dish with fresh rosemary

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save the Recipe

By submitting this form, you consent to receive emails from Simple and Savory

Recipe Highlights:


  • SIMPLE & MINIMAL PREP – Quickly brown the chicken legs; combine the ingredients in the slow cooker and let it work its magic.
  • FLAVOR – Slow cooking ensures the drumsticks stay moist and flavorful while the potatoes become soft and velvety from soaking up herbs the delicious herb-infused sauce.
  • ONE POT CONVENIENCE – Perfect for easy clean-up!

Here is what you will need

Overhead view of slow cooker chicken legs ingredients with chicken legs, onions, rosemary, thyme, garlic, potatoes, white wine, bay leaf, olive oil


  • Chicken Drumsticks
  • Potatoes (baby or Yukon gold)
  • Olive oil
  • White wine
  • Garlic
  • Onion
  • Fresh Rosemary
  • Fresh Thyme
  • Bay leaf
  • Water or chicken broth
  • Flour (optional)

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.

process step 1: chicken legs browing in a skillet

STEP 1: Heat olive oil in a heavy skillet over medium-high heat; cook chicken legs until they turn golden brown on the outside.

Process step 2 : potatoes browning in skillet

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.

process step 3: chicken legs in a crockpot with wine pouring in.

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.

Process step 4: all of the ingredienst in the slow cooker and  ready to be cooked

STEP 4: Place the potatoes on top, set to the low setting, and cook for 3 1/2 hours.

Process step 5: Slow cooker chicken legs cooked in a crockpot

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.

overhead view of slow cooker chicken legs in a serving bowl

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.

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.

chicken legs and potatoes in a serving dish

Recipe FAQs

Can you use boneless skinless chicken breasts or thighs to make this recipe?

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.

Can I use sweet potatoes instead of regular potatoes?

Yes! You can swap white potatoes for chunks of sweet potatoes, which will cook similarly.

a picture of the cover of an ebook how to make dinner with what you have.

Grab your Free copy !

Stuck on What to Make for Dinner?

Download my free Meal Matrix and mix-and-match your way to simple, satisfying meals—fast!

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!

Save the Recipe

By submitting this form, you consent to receive emails from Simple and Savory

Close up picture of slow cooker chicken legs in a white serving dish with a spoon

Slow Chicken Legs and Potatoes

A hearty chicken dinner that is simple to prepare and cooked in the slow cooker for 3 1/2 hours.
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American
Keyword: slow cooker chicken legs and potatoes
Servings: 4 People
Calories: 480kcal
Author: Anne Lawton

Slow Chicken Legs and Potatoes

Scale this Recipe 4 People

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

Ingredient Notes:
Swap out chicken legs for chicken quarters and increas the cooking time by an hour. 
Sway out chicken legs for chicken thighs or boneless, skinless chicken breasts or thighs.
 
Whisk together 1 tablespoon water and 1 tablespoon flour and stir it into the sauce for a thicker sauce.
Store leftover chicken legs in the refrigerator for up to 3 days.
Leftover serving suggestion – Remove the chicken from the bones, shred it and serve it in the gravy over mashed potatoes, rice or toast for a quick dinner.
See the article above for tips, variations, and more!

Nutrition

Serving: 2chicken legs | Calories: 480kcal | Carbohydrates: 31g | Protein: 53g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 234mg | Sodium: 260mg | Potassium: 1354mg | Fiber: 4g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Leave a comment and a star rating to let us know how it was!

Sign Up for Easy Recipes Straight in Your In-Box!

Similar Posts

4.50 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.