CHICKEN, SLOW COOKER

Slow Cooker BBQ Chicken Legs

10 comments

Slow Cooker BBQ Chicken Legs

Recipe by Julia PachecoCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

7

hours

Ingredients

  • 6 chicken drumsticks

  • 1.25 cup bbq sauce

  • Dry Rub
  • 1/4 cup brown sugar

  • 1 tbs paprika

  • 1/2 tsp pepper

  • 1/2 tsp salt

  • 1/2 tbs garlic powder

  • 1/2 tbs onion powder

  • 1/2 tsp mustard

  • Dash of cayenne

Directions

  • In a small bowl mix the dry rub together.
  • In the slow cooker, add the in drumsticks and sprinkle the dry rub over and work in with hands.
  • Add in 1 cup of the bbq sauce and cook on low for 6-7 hours.
  • Optional: Once the 6-7 hours is up, remove from slow cooker and place on a sheet pan. Add a little more bbq sauce on top and brush all over the drumsticks, place under broiler for about 2 minutes this will turn the bbq sauce into a glaze. Enjoy

Recipe Video

10 Comments

  1. Can I use boneless skinless chicken thighs instead of drumsticks? If so, how does that affect the cooking time in the slow cooker?

  2. Can you cook these on high, as well? If so, for how long?

  3. These look so good! Can I cook them on High for a shorter time?

  4. Thank you for the recipe. Can’t wait to try them.❤

  5. Minerva Alcantar

    Could I do this on high for 4 hours you think?

  6. Minerva Alcantar

    Could I cook this on high for 4 hours you think?

  7. Hi Julia! I love your recipes. Thanks for sharing them! Quick question- I want to double the recipe. Would this mean doubling the dry rub ingredients? And what would the cook time be? Thanks in advance and God bless you!

    • Kaitlyn Taylor

      Rebecca, it would make sense to me for the dry rub ingredients to be doubled. I wouldn’t think cook time would be effected though!

  8. Alyssa Seholm

    What type of mustard do you recommend here? Dry/powdered? Stone ground? Yellow?

    Thanks!

    • Alyssa, she says mustard powder in the video which is the same thing as dry mustard or ground mustard seed in my experience. If you use yellow or stone ground mustard it would probably taste fine, but it would form a paste with the dry ingredients since they are liquidy.
      You would need more of those, since the powdered form is concentrated.

Leave a Reply to Kaitlyn Taylor Cancel

Your email address will not be published. Required fields are marked *

*