Slow Cooker Chicken Legs and Baked Potatoes
on Jun 14, 2023
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Chicken Legs and Baked Potatoes combines succulent chicken legs with tender, flavorful potatoes, all cooked to perfection in your trusty slow cooker. With a few simple ingredients and minimal effort, you’ll have a satisfying meal that will leave everyone asking for seconds.
The chicken legs cooked in the slow cooker become incredibly tender and juicy. The combination of the sweet and savory glaze made from jam or jelly, ketchup, soy sauce, and garlic adds depth and richness to the chicken, making it incredibly flavorful.
Slow Cooker Chickens Legs and Baked Potatoes
This recipe requires minimal effort. Once you’ve rinsed and dried the chicken legs, you simply need to mix the glaze ingredients and coat the chicken. The potatoes can be prepared by lining the slow cooker with foil or parchment paper and placing them on top. After that, the slow cooker does the work for you while you can attend to other tasks or relax.
Whether you’re serving your family or hosting a gathering, this dish is sure to be a hit. The combination of savory and sweet flavors, along with the tenderness of the chicken and the delicious potatoes, will impress and satisfy your guests
Ingredients
- Chicken legs or chicken drumsticks
- Jelly
- Ketchup
- Soy sauce
- Garlic
- Potatoes
- Sour cream
- Green onions
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- Arrange the chicken legs at the bottom of the slow cooker.
- In a small bowl, whisk together the jam or jelly, ketchup, soy sauce, and garlic.
- Pour the sauce over the chicken legs. Cover the chicken legs with a large piece of foil or parchment paper to create a barrier.
- Place the potatoes on top of the foil or parchment paper.
- Cover the slow cooker with the lid and cook on high for 4 hours or low for 5 to 6 hours, until the chicken is cooked through and the potatoes are soft in the center.
- Serve the chicken hot with a side of “baked” potato.
Frequently Asked Questions
It’s generally recommended to use fresh chicken legs for this recipe. Frozen chicken legs may release more moisture during cooking, which can affect the texture and flavor of the dish.
It’s best to cook this recipe on low heat to ensure that the chicken legs become tender and the flavors meld together. Cooking on high heat may result in less tender chicken and may require adjustments to the cooking time.
Yes, you can double the ingredients to make a larger batch. However, make sure that your slow cooker has enough capacity to accommodate the increased quantity of chicken legs and potatoes. Adjust the cooking time as needed to ensure everything is cooked through.
More Recipes
- Air Fryer Chicken Legs
- 5 Ingredient Slow Cooker Chicken Legs
- The Best Baked Chicken Legs
- Sweet and Spicy Baked Chicken Legs
If you’ve tried this Crock Pot Legs and Baked Potatoes recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Slow Cooker Chicken Legs and Baked Potatoes
Ingredients
For the Chicken:
- 3 to 3.5 pounds chicken legs or drumsticks
- 1 cup jam or jelly, (see notes)
- 1/2 cup ketchup
- 1/3 cup soy sauce
- 2 teaspoons garlic, minced (or 1/2 teaspoon garlic powder)
For the Potatoes:
- Foil or parchment paper, about 18 inches long
- 6 to 8 medium potatoes, scrubbed clean (about 5-ounce potatoes)
For Serving:
- ½ cup sour cream
- 1 bunch green onions, thinly sliced
- Salt and pepper
Instructions
- Place the chicken legs in the bottom of the slow cooker.
- In a small bowl, add the jam or jelly, ketchup, soy sauce, and garlic. Whisk to combine well.
- Pour the sauce over the chicken legs.
- Place a large piece of foil or parchment paper over top of the chichen legs to create a barrier between the chicken and potatoes.
- Place the potatoes on top of the foil or parchment paper.
- Place the lid on the slow cooker, and cook on high for 4 hours or low for 5 to 6 hours, or until the chicken is cooked through and the potatoes are soft in the center.
- Enjoy the chicken hot with a “baked” potato on the side. Serve the baked potato with sour cream, sliced green onions, and salt and pepper.
Notes
- You can use all kinds of jams and jellies for this recipe. My favorites are grape, apple, apricot, or peach. They have a nice flavor and sweetness, without being too fruity. I normally avoid jams with seeds such as blackberry.
- You can add so many things to these chicken legs! Add a tablespoon or three of Sriracha or another favorite hot sauce for some spice, add a teaspoon of Montreal Steak Seasoning for a little bit of smokiness, or throw in some favorite spices like onion powder, cumin, or ginger. It’s very flexible and very versatile.
- You can “bake” sweet potatoes like this, too. They are normally pretty big, though, so just cut it in half around the middle so that it’s smaller in size. I normally do a few sweet potatoes mixed in with my traditional potatoes.
- Family not sold on eating meat off the bone? Feel free to remove it from the bone before serving. It’ll come off easily.
- SERVING SUGGESTIONS: Such an easy recipe that doesn’t heat up the kitchen. I love this dish with fresh green beans on the side (I like to boil them with salt and a chunk of onion). It’s also great with sauteed zucchini, a green salad, or cantaloupe.
- MEAL PREP: You can scrub your potatoes ahead of time and mix up your sauce to save time on cooking day.
Nutrition
Chicken Legs with Potatoes in the slow cooker is an excellent dinner option due to its mouthwatering flavors, ease of preparation, versatility, balanced nutrition, convenience, and its ability to please a crowd. It’s a recipe that can turn an ordinary evening into a memorable dining experience.
I love the look of your recipe Slow Cooker Chicken and Baked Potatoes. Can I also add fresh green beans and carrots on top of the potatoes?
I think that would work great. I think the greens beans will cook faster than anything else so maybe add them an hour into the cook time?