Chicken legs are slow cooked in a spiced, smoky barbecue sauce. You can use other chicken pieces as well, just adjust the cooking time as needed if using white meat.
1/3 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
3 1/2 pounds chicken legs, skin on
2 tablespoons vegetable shortening
1/2 teaspoon paprika
1/4 teaspoon celery seed
1 1/2 cup hickory smoke flavored barbecue sauce
Combine the flour, salt, and pepper in a ziptop bag. Add the chicken legs to the bag and shake to coat with the seasoned flour mixture.
Melt the shortening in a skillet over medium-high heat. When hot, add the chicken legs and brown on all sides. Remove the chicken legs and place in the slow cooker.
Sprinkle the chicken with the paprika and celery seed.
Drizzle the barbecue sauce evenly over the chicken. Cover the slow cooker and cook on low heat for 6-8 hours or until the chicken is done.
You can remove the skin from the chicken if desired and then skip the flouring/browning step (that's really just to give the skin a nicer texture).
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
August 20, 2014
I browned the chicken then tossed with the sauce in a bowl to make sure it was fully covered then put legs and sauce in crock. Cooked on low for 5 hours then they were done.
October 26, 2013
Delicious recipe. I've done it with both chicken legs and a whole cut up chicken. The chicken is always tender and very flavorful.