Slow Cooker Chicken Legs and Potatoes
This simple dinner is made by layering carrots and baby potatoes with chicken legs to all cook together in the crockpot.
Prep Time 10 minutes
Cook Time 6 hours
Additional Time 8 minutes
Total Time 6 hours 18 minutes
Ingredients
- 1.5 pounds baby potatoes
- 1 pound carrots (about 6 large carrots)
- 3 pounds chicken legs (8 chicken legs)
- 2 teaspoons olive oil
- 4 teaspoons Italian Seasoning
Instructions
- Peel and cut carrots into 1 inch pieces.
- Add the carrots and baby potatoes to a mixing bowl. Drizzle and toss in the olive oil. Sprinkle in 2 teaspoons of the Italian Seasoning. Toss well to coat.
- Add the coat rots and potatoes to the bottom of the slow cooker crock.
- Add the chicken legs to the same mixing bowl you used for the vegetables. Sprinkle the remaining 2 teaspoons of Italian seasoning. Toss well so the chicken is well coated.
- Evenly add the chicken legs in a single layer on top of the potatoes and carrots. Cover and cook on low 6-7 hours, or high 3 to 4 hours. The meal is ready when the chicken reaches an internal temperature of at least 165° F.
- Optional: Turn your oven to broil (high). Lightly grease a sheet pan and add the chicken legs to the sheet pan. Transfer to the oven and broil for 3-4 minutes until the legs start to brown. Remove the sheet pan and flip the chicken legs over. Transfer back to the oven and broil another 3-4 minutes until the chicken is browned on this side.
- Serve the chicken, potatoes, and carrots together with the juices from the crockpot.
Notes
During testing in my slow cooker the meal was usually ready on the low end of the cooking time so 6 hours on low and 3 hours on high, sometimes even cooked slightly faster than that, so keep an eye on the meal at the end, if the chicken cooks too long the meat might just fall right off the bones.
If your Italian Seasoning doesn’t contain salt make sure you add some to the chicken and vegetables.