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I must say that I was extremely wary of this recipe. I have tried those easy crockpot recipes containing chicken and a few other ingredients, and ended up sending it right down the drain. This recipe was quite a pleasant surprise. I followed the recipe as I found it online, for the most part, although I did give it a hearty sprinkling of Montreal chicken seasoning as well as a few gratings of freshly ground black pepper. I cooked mine on low for four hours, and then cranked up the heat to high for that last hour. That seemed to work out perfectly.
5 Ingredient Slow Cooker Chicken Legs
Adapted from blessthismess.com
3 - 3.5 lb. chicken drumsticks
1 c. jam jelly, or preserves (I used peach)
½ c. ketchup
1/3 c. soy sauce
Place the chicken legs in the bottom of the slow cooker. Sprinkle with copious amounts of chicken seasoning and freshly ground black pepper.
In a small bowl place jam, ketchup, soy sauce, and garlic. Mix to combine well. Pour the sauce over the chicken legs.
Place the lid on the slow cooker and cook on low for 4 hours and then
high for one hour. Enjoy. These chicken legs reheat beautifully, and the flavor
intensifies overnight in the fridge. 
Looks very juicy and tender!
ReplyDeleteLooks so good...have you used thighs?
ReplyDeleteThis is my first time making this so, no, I haven’t used thighs, but I don’t know why they wouldn’t work.
ReplyDeleteThis looks delightful! I will add this to my list of things to try on the next menu plan as I love both my slow cooker AND chicken drums. Bonus: they are usually very cheap, which is not the case with beef lately. And leftovers are always welcome here (:
ReplyDeleteWoow looks great! Actually, here, chicken Wings, legs and breast base dishes are very popular. This recipe is ally so new for us. Thanks.
ReplyDeleteLooks marvelous Pattie. I'll have to give that sauce a try on Chicken breasts!
ReplyDeleteA couple of days before seeing recipe I made peach jalapeno jam with a hint of rosemary in it. So I knew I had to try this. I used both drum sticks and thighs. During the last hour of cooking I scooped some of the sauce out and cooked on stove till thickened, brushed the chicken and put it under the broiler for a few minutes. Chicken was fall off the bone and so good. I don't do much crock pot cooking but trying a few to use. Will definitely make this again. I do have a question though, do you think I could freeze the sauce to use again. Not for this recipe but if I make chicke,use this to brush on the last few minutes of cooking. I've tried quite quite a few of your recipes and haven't found one we didn't like. Thanks
ReplyDeleteCarol, peach jalapeño jam is one of my favorite things! I didn’t make any this year, and I’m really sorry that I didn’t. I think that you would have no problem whatsoever freezing that sauce. I don’t know why it wouldn’t freeze beautifully.
ReplyDelete