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.
2teaspoonssmoked paprika(regular paprika may be used)
1teaspoongarlic salt
1teaspoononion powder
1teaspoonyellow mustard powder
½teaspoonground black pepper
1cupBBQ sauce, divided
3bone-in skin-on chicken quarters(trimmed of any excess fat)
Instructions
Mix the first 6 ingredients in a small bowl and sprinkle over both sides of the chicken.
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.
Cover and cook on high for 3 hours or low 4 to 6 hours, or until the internal temperature of ths chicken reaches 160℉. (Note that the safe temperature of chicken is 165 degrees, but you are removing it from the crockpot and then broiling, which will bring it up to the proper temperature.)
Preheat oven broiler and place oven rack about 6" 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.
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
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TIP:
An air fryer (450 degrees 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 wings.
You can broil the chicken before slow cooker which will add flavor, but you will not have crispy skin.
The final cooking temperature of your chicken should be 165 degrees F.
VARIATIONS: 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.
SERVING SUGGESTIONS: Garnish with fresh parsley for color. Adjust salt and pepper to taste.
STORAGE: Store in an airtight container for up to 4 days or freeze for 4 months.