Barbecued Chicken Legs
- Ready In:
- 8hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 10 chicken legs, skin removed
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 29.58 ml unsalted butter
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 14.79 ml Dijon mustard
- 14.79 ml Worcestershire sauce
- 354.88 ml ketchup
- 118.29 ml chicken broth
- 118.29 ml firmly packed light brown sugar
- 59.14 ml molasses
- 2.46 ml hot sauce
directions
- Spray the insert of a 5- to 7-quart slow cooker with nonstick cooking spray, or line it with a slow cooker liner according to manufacturer's directions.
- Sprinkle the chicken legs evenly with the salt and pepper and transfer to the slow cooker insert.
- Melt the butter in a large saucepan over med-high heat.
- Add the onion and garlic; saute until the onion is softened, about 3 minutes.
- Add the remaining ingredients and stir to combine.
- Pour the sauce over the chicken.
- Cook on LOW for 8 hours, until the chicken is tender and cooked through.
- Remove the cover from the slow cooker and skim off any fat.
- Serve the chicken from the cooker set on warm.
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