Crock Pot Super Garlic Chicken Legs

"I love garlic, and I love chicken cooked in the crock pot (so tender it falls right off of the bones), so this is a perfect combo of the two. I have some cooking in the crock pot right now, and I am longing for it to be done! :-) I never measure the spices, so these are estimates - please feel free to experiment. It is cooked with loads of garlic, so loving garlic is a plus!"
 
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photo by maureenmiller16 photo by maureenmiller16
photo by maureenmiller16
photo by maureenmiller16 photo by maureenmiller16
photo by Marisa R. photo by Marisa R.
photo by maureenmiller16 photo by maureenmiller16
photo by hckantziper photo by hckantziper
Ready In:
8hrs 7mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Place garlic cloves in crock pot.
  • Mix spices together in med bowl.
  • Pour oil into separate med bowl.
  • Dip chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
  • Place chicken legs in crock pot with garlic cloves surrounding it.
  • Pour chicken broth over all ingredients.
  • Cook on Low for 8 hours.

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Reviews

  1. First of all I want to say thank you for sharing this recipe.This is a good one and very forgiving when adapted. I used chicken tenders instead of legs and chopped garlic because that is what I had on hand. I also did not measure the spices just sprinkled them over the top of the pieces. Considering the italian seasonings I think next time I will dip the chicken in a good olive oil before seasoning and may even include some chunks of sweet italian sausage along side the chicken in the crockpot.Thanks again.
     
  2. I wish I had listened to some of you and took the skin off- why I did not is beyond me. I tweaked mine a little bit. I did put in the fresh garlic, used vegetable broth rather that chicken, used Italian seasoning rather than the rosemary, added a splash of Italian dressing and it lacked color....it didn't look appetizing at all. So I, like others on here added paprika for color. I did use 10 drumsticks for myself, two toddlers and hubby. I did have to drain some of the juice (which I saved in a bowl just in case or can use it to pour over white rice) just because I realized later on I had put to much broth in. But it still looks and smells great! OOOH! I also added slices of lemon just to give it a little tang and the smell again I cannot get over the smell.....its soooo yummy! I would def make this again, but next time I will add veggies with the garlic. But def worth trying out and def worth making again and again. Love it. P.s. if you have picky toddlers like I do (my daughter will eat anything but meat and chicken and my son is just a over all picky eater) than this is a winner. My kids devoured it! Happy cooking!
     
  3. I normally do not post reviews or comment on recipes but this one by far was my favorite! i will make this again and again! So simple and easy in crock pot 10 minutes to prep and the crockpot does the rest! I followed the initial recipe and added to it! I placed all ingredients in plastic bag but rosemary cause I like fresh herbs and made sure all the chicken was coated! The only thing I added was a dash of paprika and a dash of hot red pepper flakes! I used one leg quarter and 5 legs! Placed all ingredients in crock pot as directions said and added fresh rosemary and thyme and half a cup of water! Cooked for 9 hours turned off and added a splash of white wine 30 minutes before serving! It was absolutely the most delicious chocked legs ever made and the ajus sauce was amazing! The chicken fell off the bone! U must try this recipe!
     
    • Review photo by maureenmiller16
  4. I placed the chicken legs in a large ziplock with olive oil and minced garlic and gave them a nice coating, then sprinkled the spices on and added the broth. (Added a bit of basil as well.) I cooked it 4 hours on high, then broiled the chicken a few minutes on each side and it was perfect. The aroma it created while cooking was amazing. This is the only way I'll cook chicken in a crock pot from now on - it seems like every other time my chicken comes out dry with a weird aftertaste. I also made gravy out of the leftover juices to go over red mashed potatoes, which was great.
     
  5. We love this recipe. I just mix the spices and oil together and pour it on the chicken, and it comes out great. I've made this using boneless chicken thighs, and a combo of garlic scrapes and dried roasted garlic. It was a really easy meal, and delicious. Thanks!
     
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Tweaks

  1. added a dash of paprika and hot pepper flakes to the dredge. added an additional 1:4 cup of water and a spring fresh spring of rosemary and thyme. at the end 30 minutes before serving add a splash of white wine
     
  2. Oregano instead of rosemary. Full teaspoon of salt. Mix seasoning and oil and toss chicken to coat. Drumsticks (7) took 5 hours on low. BROIL AFTER BRAISING! So delicious!!
     
  3. i Added greek seasoning it is called Cavender's ,it is an all purpose greek seasoning.also added adobo seasoning.I just tasted the broth,and it is flavorful and delicious. Boil potatoes in their jackets and string beans on the side and you have a great meal..just before serving I add a little butter and let it melt in the gravy..I made 10 legs skinned and cooked at high slow cooked for 4 hrs and two hours at low.The kitchen smells heavenly..ENJOY!
     
  4. Good garlic broth. Here's what I did different: I used 2 split chicken breasts (because I prefer white meat) with the skin removed. I added garlic powder to the seasonings on the chicken and used fresh basil instead of dried rosemary. Smelled wonderful while cooking. I think it definitely helped that everything was fresh. put some thickener in the broth to make a basil garlic gravy for my rice. Also served a fresh salad and took the garlic out of the pot and smeared it on some french bread with butter. Simple dish. As the poster stated, great to experiment with.
     
  5. I had requests to make this again from the men in the house. Easy and tasty. I mixed the spices in with the oil instead of rolling in the spices separately.
     

RECIPE SUBMITTED BY

2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)
 
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