One of the easiest ways to prepare a quick dinner for the whole family is to stew chicken legs in a slow cooker. This amazing assistant will make stewed chicken legs for you with sour cream or sweet and sour sauce. For greater satiety, chicken pieces are cooked with potatoes, vegetables or rice.

Advantages of cooking chicken legs in a slow cooker:

1. you can make a dish for the whole family;
2. time is saved;
3. the ingredients will never burn;
4. no need to constantly stand at the stove and monitor the cooking process.

Chicken legs were chosen for these recipes; they soften easily and quickly, remain juicy and become very aromatic. All this is helped by marinades, spices, seasonings and sauces. But, if desired, universal recipes can be transformed for other types of meat - pork (neck, shoulder), turkey. This meat is also easy to marinate and cooks quickly.

The composition of cooking spices can be adjusted according to your taste and preferences. You can add fragrant herbs; for chicken, the best options are:

• sage;
• thyme;
• rosemary;
• basil.

Fried chicken legs in a slow cooker

This simple quick dish should be on the radar of every housewife. In addition, fried chicken legs in a slow cooker are also very tasty. Therefore, we invite you to master this simplest recipe and delight your family. This cooking option is basic. You can add your favorite spices and sauces to it. Whether to marinate meat or not is your choice.

For cooking, you can use both fresh chicken quarters and previously frozen ones. And in order to properly defrost the product, you should transfer the chicken from the freezer to the refrigerator in the evening, placing the bag with the contents on a plate. In this way, thawing will occur gradually and correctly.

TIME: 40 min.

Easy

Servings: 2

Ingredients

• Chicken legs – 2 pcs.
• Vegetable oil
• Curry
• Pepper mixture

Yield: 2 servings

How to cook fried chicken legs in a slow cooker

Rinse the chicken legs thoroughly, then pat dry with a paper towel. Remove excess unsightly fat. Then rub with salt, a mixture of peppers and curry. The last ingredient gives the finished dish an attractive yellowish tint and, of course, enhances the taste.

The multicooker bowl must be dry before cooking. Pour some vegetable oil into it and turn on the “Frying” mode for 40 minutes. Wait a while for the heating element to start heating up. Then place the chicken legs inside the bowl. It is better to close the lid so that the chicken is cooked not only on the outside, but also on the inside. Frying time on one side will be 15-20 minutes. It’s just important not to miss the moment and turn the legs over in time.

Turn over and, if required, add vegetable oil. Fry the product on the other side for another 15 minutes. You can turn it over several times so that the crust does not fry too much.

Check the readiness of the chicken legs with a wooden stick. Pierce where the bones meet. If the juice comes out clear and the meat is soft, then the dish is completely ready to eat.

The legs fried in a slow cooker can be served hot immediately.

As a side dish for this dish, you can offer stewed vegetables, boiled potatoes, pasta or porridge. Most importantly, do not forget to serve a lot of fresh vegetables and herbs. And it wouldn’t hurt to have your favorite sauce on the table.

On a note

• There is always the opportunity to supplement this recipe with other ingredients. The option of marinating the product is very good, especially if you place the chicken in the marinade the night before and keep it in the refrigerator. To do this, you can mix, for example, soy sauce with mustard and spices.
• You can also use your favorite herbs that go well with chicken. These are Provençal herbs or pure rosemary. Just don’t overdo it with the quantity so as not to spoil the taste of the dish.
• If you are preparing several servings of chicken legs, be sure to clean the multicooker bowl before the next batch, because the remnants of the previous product will burn, thereby spoiling both the appearance of the dish and its taste.

Braised chicken legs with sour cream in a slow cooker

It's easy to prepare chicken pieces in sour cream sauce. The product required is the most affordable, no frills. But the end result is a great treat for the whole family for dinner or lunch.

Ingredients:

• Legs – 2-3 pcs.;
• Onion - 1 pc.;
• Sunflower (or sesame) oil – 2-3 tbsp. l.;
• Sour cream (low fat) – 120 g;
• Carrots – 0.5 pcs.;
• Salt, ground pepper - to taste;

Preparation:

Rinse the legs with cold water. Dry slightly with paper towels. Cut each leg into two parts - leg and thigh.

Turn on the multicooker to the “Frying” mode and set the time to 15 minutes. Pour some sunflower oil into the bowl. If desired, you can add a little cream, but this is not necessary. Place the chicken pieces into the oil. Fry on each side for 7-8 minutes.

In the meantime, prepare the vegetables. Clean them, rinse them. Cut the onion into smaller pieces using a knife. And pass the carrots through a grater.

When the meat frying process is finished, add onions to the chicken. Sprinkle with salt and ground pepper. Top with sour cream. In this recipe, the sour cream is low-fat, so the food will be low-calorie. But to suit your taste, you can take a fatty product - homemade sour cream.

Turn on extinguishing mode. Sprinkle carrots over ingredients. Close the multicooker lid. Further cooking time is 30 minutes. If there is a pressure cooker function, it will take half as much time. Press the “Start” button, cooking will begin.

The result will be aromatic, very tasty stewed chicken legs in a slow cooker. Place them on a plate, along with the broth. Sprinkle with fresh herbs and serve hot.

Teaser network

Chicken legs in sweet and sour sauce in a Redmond slow cooker

The perfect combination of tastes and aromas - sour, sweet, salty. This is the dish made from chicken legs with soy sauce, vinegar and honey. If desired, you can add fresh apple or pear puree to the sweet and sour sauce for chicken - this is another recipe option. It will turn out original and interesting in taste. When preparing the food, we used a Redmond RMC-M4500 multicooker, but any model will do.

Ingredients:

• Legs – 3 pcs.;
• Butter or ghee – 1 tsp;
• Soy sauce – 3-4 tbsp. l.;
• Balsamic vinegar – 1 tbsp. l.;
• Salt – 2-3 pinches;
• Table mustard – 1-2 drops;
• Honey – 1 tbsp. l.;
• Spicy herbs - for decoration.

Preparation:

1. Rinse the chicken pieces and dry with napkins or paper towels. Cut the legs into pieces or leave them whole, as desired.
2. On the multicooker, set the cooking program to “Frying” for a quarter of an hour. Pour a little sunflower oil into the bowl, add butter or melted butter for flavor.
3. Once the oil is hot, place the pieces of meat into it. Cook while stirring.
4. Then pour about a glass of hot boiled water (200-250 ml) into the bowl. Change the cooking mode to stewing. Time – 20 minutes.
5. In a separate bowl, mix soy sauce, balsamic vinegar, salt, table mustard and honey. This will be the marinade filling. Pour it over the legs. If you are allergic to bee honey, replace it with regular white or cane sugar.

Close the cover of the device. As soon as the cooking program finishes, the delicious chicken legs are ready to eat. In a plate, garnish the dish with spicy herbs or green onions.

Appetizing chicken legs with potatoes in a slow cooker

Nourishing and quick - chicken legs with potatoes. They turn out like they were baked in the oven. The secret is not adding water. The ingredients are stewed in meat and vegetable juice.

Ingredients:

• Potato tubers – 400-500 g;
• Chicken legs – 2-3 pcs.;
• Onion head – 1 pc.;
• A clove of garlic – 1 pc.;
• Fresh thyme (or rosemary) branch – 1 pc.;
• Sweet paprika – 2-3 pinches;
• Red pepper – 1 pinch;
• Salt - to taste;
• Vegetable oil – 2 tbsp. l.;
• Butter – 1 tbsp. l.

Preparation:

1. Rinse the chicken with cold water. Dry with paper towels. This way the meat will marinate better, and the oil will not “shoot” when frying.
2. Cut the hams into pieces or leave them whole. Rub them with salt, a mixture of red pepper and sweet paprika. Leave it aside for now.
3. Peel and rinse all selected vegetables - potatoes, garlic, onions. Cut the potatoes into small slices, cut the onion into cubes, and pass the garlic through a press. While the tubers are in a cup, fill them with cold water to prevent them from darkening.
4. Turn on the multicooker to the roasting function. Warm it up for a couple of minutes. Then pour in some vegetable oil. Add thyme; if you don’t have fresh, use dried herbs. Place the chicken. Cook for 15 minutes, stirring.
5. Place onion and garlic on top. If desired, replace these vegetables with others to suit your taste.
6. When the frying time is finished, add the potato pieces.

Close the cover of the device. Turn on the “Extinguishing” mode for 40 minutes. If desired, instead of such a program, it is permissible to use the “Baking” or “Soup” mode. Serve the prepared dish hot. Fresh herbs and chopped vegetables are suitable for garnishing.

Stewed chicken legs with beans in a slow cooker

Baked chicken legs in a slow cooker can be prepared with a side dish of beans. The recipe uses a tomato sauce made from tomatoes, chillies and turmeric. But if desired, it can be replaced with store-bought or homemade tomato sauce, paste or ketchup.

Ingredients:

• Legs – 2-3 pcs.;
• Dry white beans – 1 tbsp.;
• Turnip onion – 1 pc.;
• Tomato paste – 1 tsp;
• Red tomatoes – 200 gr.;
• Vegetable oil - 2 tbsp. l.;
• Chili pepper - tip;
• Ground turmeric – 0.5 tsp;
• Salt - to taste.

Preparation:

1. Make the white beans ahead of time. Rinse it. Soak in cold water overnight or for 5-6 hours. It is important that the grains swell well, because in the slow cooker they should be cooked in 40 minutes. After swelling, rinse the grains once or twice with cold water. Place on a sieve. All excess moisture should drain off. If you don't have time for all this, use canned beans. You just need to drain the brine from it and add it to the chicken at the end of stewing.
2. Rinse the chicken pieces with cold water. If there are excess areas of oily skin, they can be cut off.
3. Pour vegetable oil into the multicooker. Set the frying mode to “Frying” for a quarter of an hour. After a couple of minutes the oil will warm up. Place the chicken leg in it. The bowl will fit 2-3 large ones.
4. Peel the onion. Rinse. Cut into fine cubes or pieces. Send to the chicken. Stir.
5. In the meantime, make the sauce. Wash the tomatoes and cut them with a cross. Pour boiling water over it. Cool. Remove the skin. Blend the pulp into a puree using a blender. Add tomato paste, the tip of chili pepper, and ground turmeric to the puree. If you use turmeric inflorescences, you will have to pour boiling water over them in advance and leave for 10-15 minutes.
6. Using an immersion blender, blend the sauce again until smooth.
7. When the end of the frying program beeps, add the sauce to the bowl. Add beans. Add some salt.
8. Add hot boiled water - 250 - 300 ml. Stir lightly. Close the lid. Turn on the “Extinguishing” program, time 40 minutes. Click "Start". After the specified time, the hot second course will be ready to eat. It turns out spicy and a little hot from the chili pepper. Supplement your meal with herbs or fresh vegetables.

Chicken legs with rice in the Polaris multicooker

Chicken legs with rice in the Polaris multicooker will never burn! This kitchen helper model has a special function. The touch cooking program “Rice” or “Pilaf” automatically turns off when the liquid in the bowl has completely evaporated.

Ingredients:

• Chicken legs – 2 pcs.;
• Long grain or steamed rice - 1 tbsp.;
• Garlic cloves - 1-2 pcs.;
• Sunflower oil – 2 tbsp. l.;
• Salt, ground black pepper - to taste;
• Carrots – 1 pc.;
• Fresh green peas (or canned) – 60 g.

Preparation:

First, prepare all the ingredients for the recipe. Rinse the meat thoroughly. You can cut the legs into pieces or leave them whole. Peel the vegetables from all excess and rinse. Press the garlic cloves through a special press. And cut the carrots into large slices. Remove fresh green peas from the blades.

Turn on the multicooker to the “Frying” mode and set the time to 15 minutes. Pour oil into a bowl. The recipe uses only vegetable, but you can use cream as an addition.

After a couple of minutes, the oil will warm up well, put the pieces of meat into it. Cook, stirring, until the cooking program ends - frying. Add salt and ground pepper to the legs - to taste. If you wish, you can use ground spices “For chicken” or “For pilaf” instead of regular pepper. It’s delicious with dill or fennel seeds, but don’t take too much of them – a couple of pinches will be enough.

Add carrots to chicken. There is another option to prepare delicious pilaf - add some peaches. You will get a sweet and sour taste of the food. But before this, the fruits should be freed from seeds and skins, cut into small pieces.

Add hot boiled water - 2.5 multi-cups. Add rice, fresh green peas, garlic. Mix everything.

Close the multicooker lid. Set the “Pilaf” or “Rice” mode; Polaris devices definitely have one of these functions. Time – 20 minutes. If the model is also equipped with a pressure cooker function, it will take literally 10 minutes to extinguish.

When the cooking program is over, you can enjoy delicious chicken pilaf. Open the cover when the beep sounds. And if guests or loved ones have not yet gathered, the dish will not cool down. After all, the multicooker will automatically turn on the “Heating” mode after the main program. This will allow the food to remain hot while everyone sits down at the common table. Bon appetit!

Cooking chicken legs in a slow cooker is a pleasure. It is difficult to find a simpler and at the same time delicious dish. Due to the fact that the legs themselves are almost always quite fatty, and the multicooker prevents excess juice from evaporating, the legs baked in the multicooker turn out juicy and tasty. You just need to find a successful recipe and take a few points into account.

As already mentioned, it is difficult to spoil chicken legs by baking them in a slow cooker. However, knowing the secrets of experienced chefs never hurts.

• The skin of chicken legs is oily and contains a lot of cholesterol. This is not at all good for health. Therefore, for those who care about their health, it is better to remove the skin before baking. It doesn't hurt to cut off excess fat either. However, in this case it is advisable to cook the meat with sauce, otherwise it may turn out to be a little dry.
• Fresh or chilled legs will almost certainly remain juicy when baked, which cannot be said about frozen ones. For this reason, it is better to take a chilled product for baking. However, frozen drumsticks will also be juicy if you wait until they thaw on the top shelf of the refrigerator. The main thing is not to defrost them in water or the microwave.
• The legs require minimal preliminary preparation: just wash them and dry them with a paper towel. However, to give them a richer taste or aroma, to form a golden brown crust when baking, they can be marinated. The marinade for chicken legs most often includes curry, paprika, garlic, soy sauce, ketchup, lemon, honey, red pepper, and mustard.

You can bake chicken legs in a slow cooker without additional ingredients, but they taste better if you cook them with mushrooms, vegetables, and herbs.

Chicken legs baked in a slow cooker: a simple recipe

• chicken legs – 0.6–0.8 kg (2 pcs.);
• salt, chicken seasoning - to taste;
• vegetable oil – 20 ml.

Cooking method:

• Wash and dry the legs with a towel.
• Pierce in several places with a knife, rub with salt and spices.
• Grease the multicooker bowl with oil and place the chicken legs in it.
• Turn on the “Bake” mode for 40 minutes. After 20 minutes, turn the legs over to the other side.

The legs are best served hot, with a side dish.

Chicken legs baked with potatoes

• potatoes – 0.5 kg;
• vegetable oil – 20 ml;
• salt, spices - to taste.

Cooking method:

• Wash, dry the legs, cut them into small pieces. Rub with spices and salt. Leave for half an hour to marinate the meat.
• Peel the potatoes, cut into thin round slices or small cubes.
• Grease the multicooker container, place pieces of chicken legs in it, and distribute the potatoes between them.
• Start the multicooker for 40 minutes in the “Bake” mode. After 20 minutes, turn the legs and potatoes over and continue baking until the program finishes.

No side dish is required for this dish, but vegetables, fresh or salted, definitely don’t hurt.

Chicken legs baked in kefir

• chicken legs – 0.8–0.9 kg;
• kefir – 100 ml;
• vegetable oil – 20 ml;
• salt, spices, herbs - to taste.

Cooking method:

• Wash the legs, remove the skin, remove excess fat, cut into portions.
• Pour salt into kefir, add spices and herbs. You can use both dried and fresh herbs. In particular, parsley harmonizes well with the taste of the dish.
• Place the chicken legs in a bowl with kefir and stir until the marinade coats each piece. Leave the meat to marinate in a cool place for half an hour or even an hour.
• Grease the multicooker bowl with vegetable oil and place the chicken legs in it. Pour in the kefir remaining in the bowl.
• Run the Baking program for 50 minutes. Approximately 30 minutes after the program starts, stir the contents of the multicooker by turning the legs on the other side.

Legs baked in kefir turn out very tender and juicy, although they are prepared without the skin being harmful to the body.

Stuffed chicken legs baked in a slow cooker

• chicken legs (drumsticks only) – 0.9 kg;
• pitted prunes – 100 g;
• walnut kernels – 100 g;
• parsley – 50 g;
• onions – 100 g;
• cream – 0.2 l;
• salt, pepper - to taste.

Cooking method:

• Wash and dry the chicken drumsticks. Cut the skin a little and pull it towards the bottom of the leg, being careful not to damage it. Cut off the meat, leaving part of the bone at the very bottom. Remove meat from bone.
• Grind the chicken meat together with prunes and walnuts. Stuff the legs, compacting the minced meat with a spoon. Secure with toothpicks to prevent the filling from jumping out.
• Place the legs in the multicooker bowl. They will fit better if placed vertically.
• Peel the onion and cut into small pieces. Pour into the slow cooker, distributing between the legs.
• Pour in the cream, mixing it with salt and pepper.
• Chop the parsley with a knife and sprinkle on top.
• Set the “Bake” mode for 40 minutes.

You can serve the legs whole or by cutting them like a roll. The last option for serving the dish is suitable for a festive feast or buffet. If the legs are served whole, a good side dish is mashed potatoes, which can be poured with the sauce remaining at the bottom of the multicooker.

Chicken legs baked in a slow cooker are perceived by many as an everyday dish. After all, preparing them is very simple. However, if you choose the right recipe and beautifully serve chicken legs baked in a slow cooker, they can also decorate a holiday table.

Those cooks who are not used to spending too much time in the kitchen will definitely enjoy cooking chicken legs in a slow cooker. The main stage will be the preparation of the products, but there will be practically no need to control the heat treatment. At the same time, the legs can be fried, baked, or stewed in a slow cooker. If necessary, you can also use the “Cooking” or “Steaming” modes. This way you can make a variety of delicious and varied treats from the same ingredient.

Chicken or duck legs are prepared in a slow cooker. Basically, the accompanying ingredients for these two types of meat are the same. The composition of the dish depends on the method of processing the legs. If you plan to fry them without a side dish, then it is enough to soak the meat in a flavorful marinade. If you want to immediately get a complete dish for lunch or dinner, then you can supplement the chicken legs with potatoes, vegetables, cereals, mushrooms, cheese, herbs or legumes. Citrus fruits, apples and dried fruits also go well with chicken and duck.

The legs simmer in the slow cooker for quite a long time, regardless of the selected mode, and during this time they manage to be well saturated with spices and sauces. That is why it is better to choose special seasonings for this dish, not limited to just salt and pepper. Paprika, turmeric, suneli hops, curry, dried herbs and a mixture of ground peppers are perfect.

To make the legs in a slow cooker even more juicy, you can stew them in sauce. To do this, use sour cream or mayonnaise, tomato paste and ketchup, soy sauce, cream, mustard, etc.

More often, chicken legs are stewed in a slow cooker with vegetables, sauce or side dish. However, you can fry them if you want to get an appetizing golden crust. It will come out no worse than in a frying pan or in the oven! In this case, you will only need to turn the chicken legs in the slow cooker once, which will save a lot of time. In this recipe, apples are added to the meat to make it more juicy and flavorful. Also, while frying, you can steam the side dish by using a special attachment and placing potatoes in foil on it.

Ingredients:

• 3 legs;
• 1 apple;
• 200 g mayonnaise;
• ½ tbsp. l. curry;
• 3 tbsp. l. vegetable oil;
• 3 cloves of garlic;
• Salt pepper.

Cooking method:

1. Place the mayonnaise in a deep bowl, add curry, ground black pepper and chopped garlic to it.
2. Rinse the legs thoroughly, dry and rub with salt (about a pinch per leg).
3. Mix chicken legs with seasoning and mayonnaise sauce and leave for 15-20 minutes.
4. Grease the multicooker bowl with vegetable oil and place the chicken legs in it so that they all lie on the bottom.
5. Cut the apple into small cubes and sprinkle them over the chicken.
6. Turn on the “Baking” mode for 50 minutes and cook the dish with the lid closed.
7. After 25 minutes, turn the chicken legs over to the other side.

Interesting from the network

Duck legs do not appear on home menus very often, so every dish with them should be interesting and unusual. Since such meat itself is not very juicy, it is best to stew it with the addition of marinade or sauce. You will also need aromatic seasonings and an original side dish. All this is collected together in one recipe - all you have to do is program your multicooker correctly and wait for a delicious delicacy with duck legs!

Ingredients:

• 4 duck legs;
• 1 tbsp. l. honey;
• 1 tbsp. l. soy sauce;
• ½ tbsp. l. ground ginger;
• 4 cloves of garlic;
• ½ onion;
• 600 g of new potatoes;
• 200 g of young peas;
• ½ tsp. cinnamon;
• 1 carrot;
• 6 peas of allspice;
• 1 tbsp. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Rinse the duck legs and remove any remaining feathers if necessary.
2. Mix ginger, soy sauce, pressed garlic, liquid honey and cinnamon.
3. Add salt and black pepper to taste to the marinade, heat the resulting mixture in a water bath.
4. Cool the sauce, pour it over the duck legs and mix well.
5. Place the bowl with the legs in the refrigerator for 6 hours.
6. Heat the multicooker in the “Frying” mode, grease with vegetable oil.
7. Fry duck legs in a slow cooker until golden brown on all sides (15-20 minutes).
8. Transfer the legs to a plate and pour over the remaining fat in the slow cooker.
9. Chop the onion and carrots, fry them for 10 minutes in the same mode, then add the chicken legs again.
10. Add diced potatoes and peas, pour the remaining marinade over everything.
11. If desired, add a little salt to the vegetables, pour half a glass of boiled water into the multicooker bowl.
12. Cook duck legs with potatoes and peas for 1 hour in the “Stew” mode.

Now you know how to cook chicken legs in a slow cooker according to a recipe with a photo. Bon appetit!

Chicken legs in a slow cooker are a real gift for housewives, because they can be cooked with minimal time. Moreover, such a dish will also have a beneficial effect on the family budget - all products are accessible and inexpensive. To independently appreciate all the benefits of such a delicacy, you need to remember how to cook chicken legs in a slow cooker, and the following notes will help with this:

• Chicken legs need only be marinated for 20-30 minutes, but duck legs are best left to marinate overnight in the refrigerator;
• If you want to get a golden brown crust on the legs, then before stewing, you need to fry them at least a little in the “Baking” or “Frying” mode;
• It is better to keep the multicooker valve open while cooking the legs;
• To prepare a dietary version of the legs in a slow cooker, you will need to remove the skin from them. It contains the most calories and cholesterol.

Step-by-step recipes for cooking fried, baked and stewed chicken legs in a slow cooker with mushrooms, vegetables, potatoes, prunes and apples

2018-06-12 Marina Danko

Grade
recipe

2858

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

17 gr.

11 gr.

Carbohydrates

1 gr.

165 kcal.

Option 1: Classic recipe for fried chicken legs in a slow cooker

For frozen chicken, one of the following recipes, which is specifically designed for such a product, is more suitable. Still, if you intend to use just such a semi-finished product, try to avoid forced defrosting.

The fastest method that can still be used is to pack the legs in a plastic bag, and this, in turn, in another one, tying it tightly and not allowing any air to escape. Place the package in hot water and turn it over and shake it every five minutes. Replace cooled water with colder water each time.

Ingredients:

• two kilograms of chilled chicken legs;
• pepper, garlic and fine salt;
• oil, refined;
• bay leaf and spices for poultry.

Step by step recipe

Mix a couple of tablespoons of oil with salt, and crumble a small head of garlic into it. Wash and dry the legs, if possible, scorch them over the burner, be sure to scrape them lightly with a knife.

After thoroughly rubbing the chicken with the marinade, let it soak in the aromas and salt for up to half an hour. Turn over and rub the legs with massaging movements, repeating this procedure at least twice.

We set the timer for exactly forty minutes, the most suitable program for legs is “Baking”. Layer the chicken in layers, sprinkling them with broken bay leaves and spices, and pouring over the rest of the marinade. Lower the lid, secure it tightly, and quickly stir the chicken in the middle of the cycle.

Option 2: Quick recipe for stewed chicken legs with prunes and apples in sour cream sauce

The variety of apples is not important, both sweet and sour fruits are suitable, and the density of their pulp does not matter. But when choosing from several varieties, give preference to the juiciest one - the more the chicken is saturated with fruit juice, the tastier the dish will be.

Coriander, however, like pepper, is better to grind yourself immediately before use. There is no need to turn the spices into powder; crumbs about a millimeter in size add a slightly different flavor to the treat.

Ingredients:

• six legs, medium size;
• a couple of apples;
• one hundred grams of prunes;
• salt, coriander and fine pepper;
• vegetable oil;
• sour cream - one and a half glasses.

How to quickly prepare a flavorful dish of chicken legs in a slow cooker

If desired, remove the skin from the legs or leave it; in the latter case, you need to inspect it and remove any feathers if they remained when cutting the carcasses. Mix salt and spices and rub the chicken thickly.

In very hot oil, selecting the “Frying” mode, fry the legs until golden brown and transfer to a plate. After removing the seeds and core, apples are cut into slices and placed in a bowl. Sprinkle with washed and chopped prunes.

We switch the operating mode to “Extinguishing” and indicate on the timer to stop after 25 minutes. Place chicken on top of the prunes and pour salted sour cream on top. Lovers of aromatic dishes can add a couple of grated cloves of garlic.

Option 3: Stuffed chicken legs in a slow cooker

Be sure to brown the nuts in a frying pan before using them in the filling. Do not crumble them, but if possible, remove the skin, which easily comes off when heated. You shouldn't crush the kernels too much. In addition to walnuts, peanuts are also good, but fry them more and chop them finer.

Ingredients:

• chopped nuts - half a glass;
• one hundred grams of prunes;
• a glass of medium-calorie cream;
• large onion;
• parsley, fresh;
• salt and fine pepper;
• six small legs.

How to cook

Very carefully remove the skin from the drumsticks towards the joint, and turn it inside out like a stocking. We cut the bone just below the cartilage with culinary scissors and remove it, turning the skin back to its previous position. Cut off the thigh part of the leg.

Soak the prunes for up to half an hour in warm water, cut them and remove the seeds if you have dried fruits with them. Carefully and completely cut off the pulp from the drumsticks and grind them together with the prunes in a blender or meat grinder. Just add salt to the remaining thighs; we won’t stuff them.

We fill the skin bags with the filling and carefully grab the top with a couple of stitches of culinary thread. We place the semi-finished products vertically in the bowl, with the joint facing down. We place the thighs between them; they will taste different, but they will turn out no worse. Chop the parsley and mix with cream, add the sauce.

Cut into circles and then disassemble the onion into individual rings. Place on top of the chicken and pour the cream sauce over it. Having activated the set “Baking” mode, lasting forty minutes, lower the lid and do not open the device until the cycle is complete.

Option 4: Baked chicken legs in a slow cooker with potatoes

What could we make from young potatoes? Yes, in principle - anything! You can even fry it if the portion is small. But today, let's use tender tubers and chicken to create a luxurious homemade dish in the style of grandma's treats. Since we do not remove the skin, the garlic can be dissolved into thin slices and carefully stuffed not with the pulp, but with the space between it and the skin. Helping yourself with a knife, carefully separate the skin from the side of the cut and insert long thin slices of garlic there.

Ingredients:

• young potatoes of any variety - one kilogram;
• 2-3 unfrozen chicken legs;
• spices and coarse salt;
• oil, highly refined;
• three spoons of soy concentrate.

Step by step recipe

Cut the washed and dried legs into portions. Set them aside for a couple of hours, wrap them tightly in a bag and rub them with salt crystals and spices. Add a little dry or grated fresh garlic to them if desired.

Since we do not plan to peel the potatoes, wash them with a sponge especially carefully. There is no need to spill a lot of water, put it in a bowl or basin, and wipe the tubers from lumps of soil with dry hands. Place in water and wash one potato at a time, transferring it to a colander, then rinse everything together under the tap. Accidentally falling off the thinnest skin will not have any effect on the taste of the dish; do not peel the tuber, just tear off the remaining part.

Cut the potatoes into slices directly into the bowl. Pour a quarter cup of oil into it and run the device in heating mode. Place the chicken on top of the potatoes and sprinkle with herbs or a spoonful of fresh rosemary.

Fifty minutes is the duration for which you need to set the baking mode. Stir the dish very carefully ten minutes after the start of cooking, and the same period before the end.

Option 5: Stewed chicken legs in a slow cooker with champignons and vegetables

Often you have to violate recipes in terms of using frozen products - thaw them and use them instead of fresh ones. You won’t need to do this for the next dish; it was originally designed specifically for frozen chicken, beans and mushrooms. Choose larger chicken parts; in total there should be a little more than a kilogram. Fresh mushrooms will do just fine, we clean them and spread them into thin slices. Frozen champignons, like beans, do not thaw!

Ingredients:

• three thawed legs;
• a couple of carrots;
• four white onions;
• three hundred grams of greenhouse champignons;
• sunflower oil;
• an incomplete glass of 15 percent, runny sour cream;
• salt and hand ground pepper;
• two hundred grams of green beans.

How to cook

Using quarter rings or even smaller ones, loosen the onion, scrape the outer layer of skin from the washed carrots and coarsely grate the root vegetable. Halve the washed and dried legs, rub the skin with pepper and salt.

Mushrooms, if you have them chopped and frozen, do not thaw, beans too. Visually divide the entire plant part of the products in half. Pour a thin layer of oil into the bottom of the bowl and start heating in stewing mode. Mix onion and carrot shavings, place half on the bottom. Next - exactly half the mushrooms, all the chicken and the rest of the carrots and onions. We lay the mushrooms on top, trying to make an even layer, and last we place the beans in a bowl, cut into four-centimeter pieces. Please note that all layers need to be peppered and a little salted!

Regardless of the previous duration, program the device timer to turn off after exactly one hour, leaving the mode the same. Lower the lid, ten minutes before stopping, add sour cream and stir.

The leg is a tasty and tender part of the chicken. The meat in them is juicy, although not as dietary as in brisket. Cooking chicken legs is as easy as shelling pears, it takes little time, and there are a wide variety of recipes with this ingredient. We will share them in this article.

According to this recipe, we will bake chicken legs in a slow cooker, after keeping them in a marinade of sun-dried tomatoes. The whole secret of the dish lies in the unusual sauce, which is made from butter, garlic, spices and sun-dried tomatoes. The ingredients for the dish are given below:

• chicken legs – 6 pcs.;
• butter – 100 g;
• sun-dried tomatoes in oil – 10 pcs.;
• rosemary – 1 sprig;
• thyme – 1 sprig;
• garlic – 3 cloves;
• black pepper, salt.

Prepare chicken legs in a slow cooker in this way:

1. Keep the butter warm, for example, on the table at room temperature. You can't drown it, but it should be soft.
2. Then add peeled garlic cloves, thyme and rosemary, sun-dried tomatoes, black pepper and salt to the oil. Grind all this with a blender.
3. We got the marinade for the chicken legs. Spread the mixture over the chicken and leave for half an hour.
4. Place the legs in a slow cooker and cover the top with the remaining marinade. Set the “Baking” program and bake the legs for 30 minutes.

Stuffed chicken legs in a slow cooker

Stuffed chicken legs are a popular holiday dish these days. The ingredients for it, as a rule, are inexpensive, but the taste is excellent and the appearance is very representative. Before baking in a slow cooker, we will stuff these legs with prunes and nuts, but here is what we will use during cooking:

• chicken legs – 6 pcs.;
• prunes – 100 g;
• crushed walnuts - 0.5 cups;
• parsley – 1 bunch;
• cream – 1 glass;
• onion – 1 large head;
• salt and black pepper.

We bake stuffed chicken legs in a slow cooker in several steps:

1. Carefully remove the skin from the chicken legs, being careful not to cut or tear it anywhere. Then we separate the meat from the bones and grind it in a meat grinder.
2. We will also twist the prunes together with the chicken and crush the nuts.
3. Mix prunes, minced meat and nuts, add salt and pepper. We fill the leather “bags” with minced meat and secure the edges with either thread or toothpicks.
4. Place the legs in the bowl. Mix cream with chopped herbs and salt. Cut the onion into thin half rings.
5. Place the half rings on top of the legs and pour the cream into the slow cooker. In the “Baking” program, cook the dish for 40 minutes.

Hams with maple syrup in a slow cooker

To get a crispy caramel crust on the legs after baking, we first soak them in a sweet marinade. We will add the already familiar soy sauce, wine vinegar, and also a rare ingredient for our cuisine - maple syrup. To prepare chicken legs in a slow cooker, use the following:

• legs - 6 pcs.;
• soy sauce – 2 tbsp;
• olive oil – 3 tbsp;
• maple syrup – 50 ml;
• wine vinegar – 50 ml;
• thyme - to taste;
• hot pepper - to taste;
• salt.

Let's prepare the chicken legs in a slow cooker like this:

1. Let's make a marinade from soy sauce, olive oil, wine vinegar and maple syrup. For spiciness, add a small amount of ground hot pepper, for aroma, add thyme. Let's salt the marinade a little, considering that the composition already contains salty soy sauce.
2. Wash the legs and soak in the marinade for 1-2 hours.
3. Then we immerse the legs in the multicooker, set the “Baking” mode, and pour the remaining marinade over the chicken. Bake the legs in a slow cooker for 30-40 minutes.

Chicken legs with apples and prunes in a slow cooker

We invite you to stew chicken legs with sour cream sauce on a sweet fruit bed. For the legs in the slow cooker we will use:

• chicken legs – 6 pcs.;
• prunes – 100 g;
• apples – 2 pcs.;
• sour cream – 300 g;
• salt, ground coriander and black pepper;
• vegetable oil – 3 tbsp.

The cooking steps are indicated below:

1. Remove the skin from the chicken legs and rub with seasonings and salt.
2. In hot oil, fry the legs in a multicooker until crusty, turning from one side to the other and using the “Frying” mode.
3. Remove the legs to a plate. Cut the apples in half, cut out the seeds. Chop the halves into slices and place them in a layer on the bottom of the bowl.
4. Sprinkle a layer of prunes on top. It should be pitted and cut into pieces.
5. Place the fried legs on the prunes and pour with salted sour cream.
6. Stew the legs in a slow cooker for 20 minutes in the “Stew” program.

Spicy chicken legs with pistachios in a slow cooker

The originality of such a dish is determined by the composition of spices. There is ginger and cinnamon, paprika and ground pepper, as well as exotic and expensive saffron. We will make a marinade from these seasonings, lemon juice and oil, and then bake the legs soaked in it in a slow cooker. The following products are used in the recipe:

• chicken legs – 1 kg;
• red onion – 1 pc.;
• lemon – 1 pc.;
• pistachios – 50 g;
• olive oil – 50 ml;
• cinnamon – 1 tsp;
• ginger – 10 g;
• ground paprika – 1 tsp;
• saffron – 1 pinch;
• salt;
• black pepper.

Here's how we'll prepare spicy chicken legs with pistachios in a slow cooker:

1. Soak the saffron in boiling water for a few minutes. Three peeled ginger roots, chop the onion into half rings.
2. Wash the legs and place them in a bowl. Pour the saffron along with water, squeeze out lemon juice, add oil, pepper, cinnamon, salt, ginger and paprika. Mix seasonings with meat and marinate for 2 hours.
3. Then we put the chicken in a bowl and pour the marinade over it. Add chopped onion. In the “Baking” mode, cook the legs in a multicooker for 30-40 minutes.
4. Chop the pistachios and place on a plate. Keep the meat in the bowl for another 10 minutes, then serve.

Legs in lemon zest in a slow cooker

To make chicken meat aromatic, we will add lemon zest to the marinade prepared for it. While the chicken is baking, we will make a sauce from the remaining sauce, cream and broth and pour the aromatic legs along with the side dish before serving. For such legs in a slow cooker we use the following:

• legs - 6 pcs.
• lemons – 2 pcs.;
• hot pepper, salt - to taste;
• chicken broth – 400 ml;
• cream – 700 ml;
• sugar – 2 tbsp;
• fresh parsley - to taste.

Prepare chicken legs in lemon zest in a slow cooker in this way:

1. We peel the zest from the lemons, after pouring boiling water over them. Squeeze the juice from the fruit, measure 6 tablespoons, pour into a bowl.
2. There we will put chicken legs, divided into thighs and drumsticks. Add pepper, zest, salt and sugar. Mix the meat in the marinade and leave for 2 hours. After an hour, turn the legs in the sauce over to the other side.
3. Then place the legs in a multicooker greased with oil. Bake in the “Baking” mode for 40 minutes.
4. Combine the remaining marinade with chicken broth and cream. Place on the fire and simmer for 20 minutes.
5. This sauce can be poured over the meat when serving.

Chicken legs in pomegranate sauce in a slow cooker

As in the previous recipe, before frying we marinate the legs in pomegranate juice with spices. The remains of the marinade will not be wasted, but will be used in the sauce. We will prepare delicious and festive legs in a slow cooker from the following:

Now let's cook the chicken legs in a slow cooker with pomegranate juice sauce:

1. Combine freshly squeezed pomegranate juice with red wine, liquid honey, lemon juice and zest, garlic, salt and seasonings.
2. Immerse the legs in this liquid and leave for 4-5 hours.
3. Heat olive oil in a slow cooker. Carefully remove the legs from the marinade and fry on all sides until fully cooked. For this purpose, we will select the “Frying” program.
4. Pour chopped onion into the remaining oil from the chicken. First, fry it just like that, then add sugar and fry for another couple of minutes. Add diced tomatoes and simmer for 20 minutes.
5. Pour in the marinade and simmer the sauce with the lid open for another 15 minutes.
6. When serving the legs, pour the prepared sauce over them along with the side dish and sprinkle with pomegranate seeds.

Chicken legs with olives and garlic paste in a slow cooker

The cooking process can be described step by step as follows:

1. Divide the legs into drumsticks and thighs, remove the skin. We cut the meat near the joints and remove the bones.
2. Place the pulp in a bowl. Squeeze the garlic into another container, add paprika, salt and cumin, and pour olive oil. Grind these products with a wooden spoon to form a paste.
3. Rub the meat from the chicken legs with garlic paste. Let it steep overnight or for at least 4 hours.
4. Peel the lemon and cut into slices. Place them on a wide plate, sprinkle with salt and put in the refrigerator.
5. Finely chop the onion. In hot olive oil in the “Frying” mode, fry the legs in a multicooker on all sides. Then add the onion to the chicken and close the lid of the multicooker.
6. Cook the meat and onions for another 10 minutes. Then add slices of salted lemon, pitted olives, and diced tomatoes in their own juice.
7. Simmer in the “Stew” option for half an hour.

Ham in a slow cooker. Video