Frozen Chicken Leg Quarters In Crock Pot Recipes

CROCK POT CHICKEN LEGS

Steps:

• Pat each drumstick dry with a paper towel and transfer to a 4-6 quart crock pot.
• Combine all of the dry seasoning in a small bowl and stir to combine. Drizzle the chicken with oil and rub to adhere to each leg. Then, sprinkle the seasoning evenly over the chicken and rub all over to adhere.
• Cover and turn on the low setting. Cook for 3 1/2 to 4 hours. Serve and enjoy!

CROCK POT CHICKEN CACCIATORE

Steps:

• In a 4 quart slow cooker (we used this one) combine onion, mushrooms and bell pepper.
• Combine oregano, basil, salt and pepper and sprinkle chicken with mixture.
• Place seasoned chicken on top of onion, mushrooms and peppers.
• Mix tomato paste, sauce and tomatoes and then pour on top of chicken.
• Cook on low for 8 hours.

CROCK-POT HONEY GARLIC CHICKEN

Steps:

• Place Chicken in Crock-Pot.
• Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
• Cook on low 6 hours.
• I split the leg quarters but you don't have to.

CROCK POT CHICKEN LEG QUARTERS

Steps:

• 1. Wash and season leg quarters lightly (because BBQ sauce will be salty). Place in crockpot with largest legs at the bottom; smaller legs at the top. Do not add water (I sprinkle a little minced onion on top of mine). Place top on crockpot and cook 5 hours on HIGH. Pour off broth. Cover chicken with barbecue sauce and cook on LOW about 15 more minutes. Turn off crockpot.
• 2. (I use an oval 6qt. crock pot)

FROZEN CHICKEN LEG QUARTERS IN CROCK POT

Steps:

• 1. Pour broth into a 6 quart slow cooker.
• 2. Mix together in a small bowl the mayonnaise and seasonings.
• 3. Place frozen leg quarters in a single layer in slow cooker. Spread mayonnaise mixture on chicken before placing the next layer of chicken on top. Spread mayonnaise mixture on top layer of chicken also. Cover with lid.
• 4. Cook on low 8-9 hours, or until meat thermometer reads at least 165°F when inserted into thigh, not touching bone.
• 5. Remove chicken to serving platter or cutting board and let rest 15 minutes before serving.
• 6. If you would like a crispy skin, place cooked chicken on a baking sheet and place under the broiler for 5-10 minutes or until desired crispness.

4-INGREDIENT SLOW COOKER COLA CHICKEN

Steps:

• Gather the ingredients.
• Cut the ends off the onion, peel it, and then cut it in half lengthwise. Slice the halves thinly.
• Place half of the onion slices in the bottom of the 5- to 6-quart slow cooker crockery insert.
• Place the chicken pieces on the onion layer. Sprinkle lightly with kosher salt and freshly ground black pepper.
• Top the chicken with the remaining onion slices.
• In a small bowl, combine the ketchup and cola or Dr Pepper. Mix to blend thoroughly.
• Pour the cola and ketchup mixture over the chicken pieces in the slow cooker.
• Cover the pot and cook on low for 4 1/2 to 7 hours, or until the chicken is fully cooked but not yet falling apart. If you want it shreddable, go for the longer time of 7 hours. The minimum safe temperature for chicken is 165 F (73.9 C). If in doubt, check for doneness with an instant-read food thermometer inserted into the thickest part of the chicken (not touching bone).
• Serve whole pieces and the onion slices on a platter with the sauce or shred the chicken and serve with the sauce on buns. Enjoy.