Slow Cooker Chicken Legs and Baked Potatoes combines succulent chicken legs with tender, flavorful potatoes, all cooked to perfection in your trusty slow cooker.
6 to 8medium potatoesscrubbed clean (about 5-ounce potatoes)
For Serving:
½cupsour cream
1bunch green onionsthinly 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.