Slow Cooker Barbecue Chicken Legs

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These 3-ingredient Slow Cooker Barbecue Chicken Legs have so much flavor with minimal prep time. The perfect weeknight recipe, use your favorite spice rub and store-bought barbecue sauce to make a dinner recipe that everyone will think you spent hours making!

These Slow Cooker BBQ Chicken Legs are the perfect recipe for an easy and delicious dinner the whole family will love. It's simple to put together with almost no prep at all - then just 'set it and forget it' in your crockpot until it's time to eat! Full of sweet and tangy flavors and with only 3 ingredients, this crockpot barbecue chicken is bound to become a saucy staple in your family's meal rotation.

A few store-bought shortcuts will save you time and bump up the flavor, making this dish impressive, yet quick and effortless to prepare. Plus, juicy and tender chicken legs are easy on your wallet and super versatile. This is crowd-pleasing recipe that's sure to be a winning chicken dinner.

If you love this easy, slow cooker dinner idea, give these other crockpot recipes a try - a few of our favorites are our Crockpot Chicken and Noodles, these Slow Cooker Country Style Ribs and this Crockpot Tuscan Chicken.

A plate with a barbecue chicken leg, potatoes and a salad.

Table of Contents

Why You'll Love This Recipe

3 Ingredient Meal: Using only 3 simple ingredients with big flavors, this dish is easy to prepare and a budget-friendly dinner idea.
Quick Prep Time: The slow cooker does the work for you here! So prep time is minimal and clean up is a breeze, too.
Family Favorite: Sweet, tangy flavors of barbecue sauce are always a crowd-pleaser and approachable for all ages. Making it the perfect dish to add to your family's dinner rotation.
Affordable Cut of Meat: The legs are a great way to stretch your dollar - they're easy to cook, always available, and inexpensive which makes them a delicious bang for your buck!

Pro Tip: The secret to making the glaze on this chicken recipe saucy and caramelized is placing the meat under the broiler after it's fully cooked. You won't regret it!

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Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chicken Legs: The main protein source, they're tender, juicy, and almost impossible to overcook.
Barbecue Seasoning: Adds an extra note of bold, zesty flavor to the meat. Use your favorite store-bought spice blend, or if you're feeling adventurous, mix up your own using spices like paprika, chili powder, brown sugar, garlic and onion powder, and cayenne. I use
Barbecue Sauce: The key ingredient for that signature sweet and tangy flavor. This will give your dish that saucy-stickiness only the best bbq chicken always has! Your favorite store-bought bottle works perfectly here.

A crockpot with the ingredients to make bbq chicken legs.

Tools You'll Need

How To Make Slow Cooker Barbecue Chicken Legs

Season the chicken legs generously on all sides with barbecue seasoning.

Meanwhile, coat the inside of a slow cooker with cooking spray or insert a slow cooker liner.
Pour half of the barbecue sauce into the bottom of the slow cooker and spread evenly, then add in the seasoned legs in one layer.

Adding seasoned chicken legs to a crockpot.

Pour the remaining barbecue sauce over the meat, making sure to evenly coat each piece.

Adding barbecue sauce to the top of chicken legs in a crockpot.

Cover and cook on low heat for 4-5 hours, or on high heat for 2 ½-3 ½ hours, until the chicken is tender and cooked through (165ºF on a meat thermometer).
Once the meat is cooked, carefully remove it from the slow cooker and transfer to an aluminum foil-lined sheet pan. Turn the oven on broil.

Putting cooking chicken legs on a sheet pan.

While the oven heats up, carefully pour the remaining sauce from the slow cooker into a small skillet. On the stovetop, bring the mixture to a boil, then simmer until the liquid thickens and reduces by half, about 5-10 minutes.

Brush half of the thickened sauce over the cooked legs and broil for 2-3 minutes, until the edges of the skin start to brown.

Transfer the chicken to a platter and serve with the remaining barbecue sauce on the side.

Expert Tips and Substitutions

Make Your Own BBQ Rub. With spices you have on hand, make a quick and easy version by combining chili powder, brown sugar, garlic powder, onion powder, smoked paprika, cayenne, salt and pepper for a tasty homemade BBQ spice rub full of flavor. Store in your spice rack and use on other meats and fish.
Use Homemade BBQ Sauce. Try making your own version of this sweet and tangy condiment - simply combine pantry staples like ketchup, brown sugar, vinegar, onion powder, garlic powder, smoked paprika, and a hint of cayenne for an easy homemade take on this favorite sauce. Store in your fridge in an airtight container and use on countless other barbecue favorites!
Use Other Cuts of Chicken. This recipe is so versatile - try using boneless-skinless thighs or breasts and shred for pulled barbecue chicken sandwiches. Or use drumsticks or bone-in skin-on breasts. You can even try this recipe with chicken wings for a delicious and saucy appetizer.
The Broiler is Key. This is the secret technique to making the glazed sauce on the skin perfectly caramelized.

What to Serve With Crockpot Barbecue Chicken Legs

This sweet and saucy recipe pairs perfectly with summertime side dishes to bring that backyard barbecue feel to your dinner table. Some of our favorites are cookout staples like creamy Macaroni Salad and Classic Potato Salad.

And the whole family is sure to love these satisfying sides that'll turn delicious barbecue chicken into a fun, flavor-packed meal - our zesty Ranch Roasted Potatoes and fried Southern Hoecakes are a few you'll want to try.

Grabbing a hoecake from a stack of hoecakes.

Storage & Freezing

Refrigerate the chicken legs in an airtight container for up to 5 days. Reheat in a 300ºF oven until warmed through (5 to 10 minutes) or microwave for a couple of minutes until hot as well.

It's best to freeze the chicken by taking all of the meat off of the bone. Shred the meat, then place into a ziptop bag or freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight or on the counter for an hour or so.

Variations

Spicy: Add a little kick to your spice rub with a sprinkle of cayenne. Or add a few dashes of your favorite hot sauce to the barbecue sauce. If you really want some heat, add in some chopped chipotle peppers in adobo to the barbecue sauce.
Garlic: Amp up the flavor and take your chicken legs to the next level by stirring in 1-2 cloves of freshly minced garlic to your sauce.
Asian-Inspired: Give your barbecue sauce an Asian-inspired flavor profile by
adding in tangy hoisin, Sriracha, chili garlic sauce or even a few splashes of soy sauce and sesame oil. Serve with toasted sesame seeds and scallions!

FAQs

Can you put frozen chicken legs into the slow cooker?

We actually would not recommend this. For the best results and to safely enjoy this recipe, it's best to thaw the meat before putting them into the slow cooker.

How long does it take to cook chicken legs in a slow cooker?

You'll want to cook the meat for 4-5 hours on the low heat setting, or for 2.5-3.5 hours on the high heat setting, until the meat is tender and cooked through.

Should I brown my chicken legs before putting them into the slow cooker?

You certainly can! Browning the meat before putting them in the slow cooker will give them a nice caramelization on the outside and deepen their flavor. But if you don't have time, your chicken legs will turn out just as delicious if you skip this step!

How do I make sure the chicken legs stay moist while cooking?

You'll want to make sure there is always some type of liquid in the slow cooker with the meat. Whether it's the barbecue sauce, some broth or stock, or even some water, as long as the chicken is cooking in some liquid they will stay moist and juicy.

Can I use other cuts of chicken for BBQ chicken in the crockpot?

Absolutely! Any cut would work here - try boneless-skinless thighs or breasts, drumsticks, wings or even bone-in skin-on breasts. All varieties would work nicely.

How do I know the chicken is cooked through?

You'll know it's fully cooked once the juices run clear when cutting into it, and the internal temperature reaches 165ºF.

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