When the summer days feel long and busy, this 5-Ingredient Slow Cooker Late July Ease Chicken is the kind of supper that saves the day. Using raw whole chicken legs and just a handful of pantry staples, you can set everything in the slow cooker and let it turn into a tender, flavorful meal with almost no fuss. It is a simple family-style dinner that feels comforting and generous, and it is especially handy when you want something hearty without standing over the stove.
This chicken is especially good with fluffy rice, buttered noodles, mashed potatoes, or roasted corn on the cob to soak up the savory juices. For something lighter, serve it with a crisp green salad, sliced tomatoes, or steamed green beans. A basket of warm rolls on the table makes it feel like a full weekend supper even on a busy weeknight.
5-Ingredient Slow Cooker Late July Ease Chicken
Servings: 4 to 6
Ingredients
4 raw whole chicken legs
1 packet dry onion soup mix, about 1 ounce
1 cup barbecue sauce
1/2 cup apricot preserves
2 tablespoons Worcestershire sauce
Directions
1. Pat the raw whole chicken legs dry with paper towels and place them in an even layer in the bottom of the slow cooker.
2. In a medium bowl, stir together the dry onion soup mix, barbecue sauce, apricot preserves, and Worcestershire sauce until well combined.
3. Pour the sauce mixture over the chicken legs, turning the pieces slightly so they are well coated.
4. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 1/2 hours, until the chicken is very tender and cooked through.
5. Carefully transfer the chicken to a serving platter and spoon some of the sauce from the slow cooker over the top before serving.
Variations & Tips
For less sweetness: If your family prefers a more savory sauce, reduce the apricot preserves to 1/4 cup. You will still get a nice glaze, but the barbecue flavor will come through a little more strongly.
For easy cleanup: A slow cooker liner can make this recipe even simpler on a hectic day. If you use one, be sure the chicken legs still sit in a single layer as much as possible for even cooking.
For picky eaters: If someone at your table likes plainer flavors, serve one chicken leg with just a light spoonful of sauce and pair it with familiar sides like rice or buttered noodles. Sometimes keeping the extras simple helps everybody dig in happily.
For crispier skin: Slow cookers make wonderfully tender chicken, but the skin stays soft. If you would like a more roasted finish, place the cooked chicken legs on a foil-lined baking sheet and broil them for 2 to 4 minutes after slow cooking, then spoon the sauce over just before serving.
For safe cooking: Whole chicken legs should reach 165°F in the thickest part near the bone. Since sizes can vary, checking with a meat thermometer is the best way to make sure supper is ready to bring to the table.