Slow Cooker Chicken Legs and Baked Potatoes is a hearty and convenient meal that offers several enticing benefits:
1. **Effortless Preparation:** This dish is a go-to for busy individuals and families. With the slow cooker, you can simply toss in the chicken legs and potatoes with your choice of seasonings, set it, and forget it. The slow cooker does the work, leaving you with a flavorful, fuss-free meal.
2. **Tender and Juicy Chicken:** Slow cooking the chicken legs results in meat that's tender and falling off the bone. The low and slow method infuses the chicken with rich, savory flavors.
3. **Nutrient-Rich Potatoes:** Baked potatoes are a great source of essential nutrients like fiber, potassium, and vitamin C. They make a satisfying and wholesome side to accompany the chicken.
4. **Versatile Seasoning:** You can customize the flavors by using various seasonings and spices, allowing you to create a meal tailored to your preferences.
5. **Time-Saving:** With minimal hands-on cooking time, this dish is perfect for those with busy schedules. You can return to a delicious, home-cooked meal without much effort.
Slow Cooker Chicken Legs and Baked Potatoes is a convenient, nutritious, and comforting choice that combines the benefits of a set-and-forget approach with the satisfaction of a hearty, home-cooked meal.
INGREDIENTS
For the Chicken:
3 to 3.5 pounds chicken legs or drumsticks
1 cup jam or jelly see notes
½ cup ketchup
⅓ cup soy sauce
2 teaspoons garlic minced (or ½ 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.
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Salad Spinner with builtin colander
