Description
You’ll love these delicious, easy, dry-rubbed crockpot chicken leg quarters. After slow cooking they are basted in BBQ sauce then finished off under a broiler to get that wonderful browning and crispy golden skin.
Ingredients
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika (regular paprika may be used)
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon yellow mustard powder
- ½ teaspoon ground black pepper
- 1 cup BBQ sauce, divided
- 3 bone-in skin-on chicken quarters (trimmed of any excess fat)
Instructions
1. Mix the first 6 ingredients in a small bowl and sprinkle over both sides of the chicken.
2. Spray the inside of a crockpot with nonstick spray. Place the chicken on the bottom of the slow cooker and top with ½ cup of barbecue sauce.
3. Cover and cook on high for 3 hours or low 4 to 6 hours, or until the internal temperature of the chicken reaches 160℉.
4. Preheat oven broiler and place oven rack about 6 inches below the heat. Remove the chicken from the crockpot and place on a baking sheet, skin side down. Baste the chicken with half of the remaining barbecue sauce.
5. Broil for 4 minutes or until sauce and skin begin to brown and crisp. Turn the chicken over skin side up, and baste with remaining BBQ sauce. Broil for 3 to 5 more minutes or until the sauce and chicken legs are browning and skin is crisping.
Notes
An air fryer (450°F) may be used to crisp the skin instead of an oven. Preheat the fryer, add chicken, and watch closely so it doesn’t burn or overcook.
You do not need to add any liquid to the crockpot before cooking.
Preheat the broiler before adding chicken so you can get color, but not overcook the chicken.
You can broil the chicken before slow cooking, which will add flavor, but you will not have crispy skin.
The final cooking temperature of your chicken should be 165°F.
Instead of the seasoning called for in this recipe, any seasoned salted herb blend or dry rub may be used as a substitution.
Chicken can be basted with BBQ sauce instead of the pot juices.
Garnish with fresh parsley for color. Adjust salt and pepper to taste.
Store in an airtight container for up to 4 days or freeze for 4 months.
Nutrition
- Serving Size: 1 chicken quarter
- Calories: 482
- Sugar: 0.2
- Sodium: 750
- Fat: 36
- Saturated Fat: 10
- Unsaturated Fat: 23
- Trans Fat: 0.2
- Carbohydrates: 2
- Fiber: 1
- Protein: 35
- Cholesterol: 212