Crock Pot Chicken Leg Quarters Recipes

Steps:

• 1. Pour broth into a 6 quart slow cooker.
• 2. Mix together in a small bowl the mayonnaise and seasonings.
• 3. Place frozen leg quarters in a single layer in slow cooker. Spread mayonnaise mixture on chicken before placing the next layer of chicken on top. Spread mayonnaise mixture on top layer of chicken also. Cover with lid.
• 4. Cook on low 8-9 hours, or until meat thermometer reads at least 165°F when inserted into thigh, not touching bone.
• 5. Remove chicken to serving platter or cutting board and let rest 15 minutes before serving.
• 6. If you would like a crispy skin, place cooked chicken on a baking sheet and place under the broiler for 5-10 minutes or until desired crispness.

Steps:

• 1. Wash and season leg quarters lightly (because BBQ sauce will be salty). Place in crockpot with largest legs at the bottom; smaller legs at the top. Do not add water (I sprinkle a little minced onion on top of mine). Place top on crockpot and cook 5 hours on HIGH. Pour off broth. Cover chicken with barbecue sauce and cook on LOW about 15 more minutes. Turn off crockpot.
• 2. (I use an oval 6qt. crock pot)

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.