Slow Cooker Garlic Teriyaki Chicken Legs

As is usually the case, I seem to end up with something in the freezer, then have to figure out what to do with it. That’s because I buy stuff on sale, and figure out the cooking details later. In this case, a package of chicken legs. Cooking them in the slow cooker seems like a no brainer, I love the idea of dinner cooking while I’m working, certainly makes dinner prep a lot easier. Slow cooker garlic teriyaki chicken legs, is delicious, easy to prep and cooks all day. That’s what this post is about.

As I move from beast to bird in search of a healthier diet, I’m faced with the age old question: light or dark meat. Well, personal preference aside, light meat is a little healthier. However dark meat brings so much more to the table. It has better flavor and is able to be cooked longer in the slow cooker than light meat.

There’s lots to consider when planning meals. Financial budget, time budget, health factors, and, of course, most importantly, it has to taste good. This particular recipe addresses all of these. Legs and thighs are a cheaper part of the bird, and certainly handle the long slow cook well. Which brings up the time budget, slow cookers are great for that, minimal prep maximum flavor. Because birds store most of their fat in the skin, when it is removed they are definitely a healthy alternative to the regular red meat we put in the slow cooker.

So, we have the what and the how, we just need the spices. Well, as the name implies, it’s garlic and teriyaki, and that’s pretty much it. I’m a fan of teriyaki, have a few recipes that utilize it, with pork, and with chicken. I love garlic, it’s pretty much in everything I cook. I add a some chicken stock because I like to have a little liquid at the bottom of the pot at the start. There will be more generated as the legs cook. And that combination is the flavor base here.

Removing the skin on chicken legs is easy, just peel back from the meaty end to the skinny end, a paper towel will help to grip. Just that easy. I have a 4qt slow cooker, and I’m cooking 6 chicken legs. If you’re cooking more, adjust the recipe accordingly. The easiest way to coat anything in anything is in a bag. Put the chicken and seasoning in a bag, and shake it all up. Now pour everything in the slow cooker, turn on low and walk away. This can easily cook for 9 hrs. if needed, when you come home the house smells awesome and these wonderful slow cooker garlic teriyaki chicken legs await you at the bottom of the slow cooker.

Serving is easy, and the possibilities are endless. Because of the teriyaki seasoning I consider it to be a far eastern dish, so I serve over rice. The Liquid can be a sauce, just heat in a pan with some corn starch. Read my post on thickeners for more info. Enjoy dinner and thank you for reading.