Description
Succulent BBQ chicken legs cooked in a slow cooker, resulting in tender, fall-off-the-bone drumsticks with minimal effort.
Ingredients
- 6 chicken legs (drumsticks)
- 1 cup barbecue sauce
- 1/2 cup water or low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- In a bowl or directly in the slow cooker, whisk together the barbecue sauce, water (or broth), apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Place the chicken legs in the slow cooker. Pour the sauce over the legs and turn each piece to coat thoroughly.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, ensuring the meat reaches 165°F and pulls easily from the bone.
- Optional: Transfer legs to a foil-lined baking sheet, brush with additional sauce, and broil on high for 2–4 minutes until caramelized.
- Serve immediately with extra warmed barbecue sauce on the side if desired.
Notes
These drumsticks can be served with mashed potatoes, coleslaw, or can be shredded for sandwiches or tacos. Refrigerate cooked chicken for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American