Crockpot chicken legs are a great choice for an easy and delicious meal. With just a few simple ingredients, you can create a tender and flavorful dish that’s perfect for any occasion. The best part is that you can let the crockpot do the work, so you can enjoy your day while your meal cooks to perfection.
These crockpot drumsticks meet all my expectations and is one of my new favorite meals to make as an appetizer or main entree. This recipe is a crowd-pleaser and is made with only 3 ingredients! Chicken legs are great because they are an inexpensive cut of meat but super flavorful.
If you are like me and enjoy making chicken recipes, be sure to check out my Buffalo Chicken Breasts or Crockpot Chicken Thighs.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Chicken recipes are a staple in my house because my family LOVES chicken. Between chicken breasts, chicken thighs, and chicken legs, I find myself making at least one chicken recipe each week.
Finding ways to get creative is key! Chicken and Stuffing Casserole, Gluten-Free Chicken And Dumplings, Dairy Free Chicken Pot Pie, Air Fryer Chicken Drumsticks and Oven Baked Chicken Tacos are some of my favorite ways to serve chicken.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
Table of Contents
Ingredients
- 10 chicken legs ✅
- 1 ounce packet dry ranch dressing ✅
- 2 tablespoons oil
- Ranch dressing, buffalo sauce, or blue cheese dressing, optional ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
- In a small bowl blend oil and dry ranch dressing.
- Place defrosted chicken legs in a single layer into the bottom of the slow cooker. Brush ranch marinated evenly over the tops of the chicken using a silicone pastry brush or spoon. Place cover onto the slow cooker.
- Place the cover over the crockpot and set for 2-4 hours on high or 4-6 hours on low.
- Broil for 3-4 minutes to get drumsticks crispy and browned.
- Serve hot with your favorite dipping sauce.
Substitutions & Variations
- The dry ranch seasoning packet can be swapped with any seasoning packet of your preference. My second favorite packet to use with this recipe is a Rosemary Chicken Seasoning.
- The chicken legs can be replaced with chicken thighs, breasts, wings or tenderloins.
- Coat the drumsticks in crockpot with your family’s favorite sauce instead of dipping into sauce. This is how you can easily turn this recipe into bbq chicken legs.
- Make this recipe spicy by adding red pepper flakes to the ranch seasoning mix.
- Place the chicken legs in the slow cooker in alternating directions to save on space.
- Leave the skin on the legs to keep the chicken juicy.
WHAT DO I SERVE WITH CROCKPOT CHICKEN LEGS?
Pair with pasta, rice, or a roasted vegetable for a complete meal. Spicy Mushroom Rice is definitely on my list to serve the next time I make this recipe.
I have also served this recipe with the following side dishes:
- Instant Pot Wild Rice
- Roasted Frozen Brussels Sprouts
- Instant Pot Broccoli (without a steamer basket)
- Gluten Free Cheesy Potatoes
- Easy Sweet Potato Casserole
- Instant Pot Green Beans
- Roasted Frozen Vegetables
- Microwave Mashed Potatoes
Having a variety of dipping sauces for your chicken legs is a great way to please every taste bud. Here are a few great options:
- Teriyaki sauce
- Blue cheese
- Buffalo sauce
- BBQ
- Ranch dressing
Frequently Asked Questions
Not for this recipe! Crockpots can cook with a dry heat with the end result of juicy and tender chicken. Cooking without the liquid helps to prevent the chicken legs from becoming soggy.
Cook for 2-4 hours on high or 4-6 hours on low then use a meat thermometer to test the internal temperature. All chicken should reach 165 degrees before serving.
For food safety concerns, you should not cook frozen chicken in the crockpot. You will want to defrost the chicken overnight in the fridge or under cool continuous water then add to the slow cooker.
A good rule of thumb is to plan on 2-3 legs per adult or 1-2 legs per child when meal planning. You will want to cook the chicken in a single layer so plan accordingly or opt for a smaller/larger crockpot.
Storing and Reheating Instructions
- In the fridge: Store up to 3 days in a covered container. Chicken can be kept on the bone or shredded off the bone.
- In the freezer: Store up to 3 months in a container or Ziploc bag once cooled. Move to the fridge to thaw overnight then reheat within the next 3 days.
- Microwave: Place chicken in a bowl with a splash of water and cover with a damp paper towel then heat in 30-second increments until hot.
- Stovetop: Add chicken to a skillet then cover with a lid and heat over low until hot.
- Oven: Place chicken on a sheet pan in a preheated oven to heat until hot.
- Stir the oil and seasoning together until all the clumps of ranch disappear.
- The chicken should be on the bottom of the slow cooker in a single layer (do not stack).
- Use a pair of tongs to transfer the chicken from the slow cooker to the baking sheet to broil. Lining the sheet pan with foil will help make cleanup easier.
- Keep a close eye on the chicken as it broils to prevent it from burning. Ask your helper if your oven has a light that you can turn on while the chicken crisps.
Chicken Drumstick Recipes
- Slow Cooker Chicken Drumsticks
- 5 Ingredient Slow Cooker Chicken Legs
- Crock Pot Sticky Chicken Legs
- Buffalo Chicken Drumsticks
- Ninja Air Fryer Chicken Drumsticks
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Crockpot Chicken Legs
Ingredients
- 10 chicken legs ✅
- 1 ounce packet dry ranch dressing ✅
- 2 tablespoons oil
- Ranch dressing, buffalo sauce, or blue cheese dressing, optional ✅
Instructions
- Blend the marinade. In a small bowl blend oil and dry ranch dressing.1 ounce packet dry ranch dressing, 2 tablespoons oil
- Add the chicken. Place chicken legs into the bottom of the slow cooker. Brush ranch marinated evenly over the tops of the chicken using a silicone pastry brush or spoon. Place cover onto the slow cooker.10 chicken legs
- Cook. Cook for 2-4 hours on high or 4-6 hours on low.
- Broil. Broil for 3-4 minutes to get drumsticks crispy and browned.
- Serve. Serve hot with your favorite dipping sauce.
Video
Notes
- The dry ranch seasoning packet can be swapped with any seasoning packet of your preference. My second favorite packet to use with this recipe is a Rosemary Chicken Seasoning.
- The chicken legs can be replaced with chicken thighs, breasts, wings or tenderloins.
- Coat the drumsticks in crockpot with your family’s favorite sauce instead of dipping into sauce. This is how you can easily turn this recipe into bbq chicken legs.
- Make this recipe spicy by adding red pepper flakes to the ranch seasoning mix.
- Place the chicken legs in the slow cooker in alternating directions to save on space.
- Leave the skin on the legs to keep the chicken juicy.
- Store up to 3 days in the fridge.
- Store up to 3 months in the freezer.
Nutrition
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Heather says
We cooked as stated then dipped the chicken in ranch dressing. Sooo delicious! Thanks for the simple recipe.
Becca Maher says
Trying this tonight & I can say that I LOVE how simple & quick it is already
So anxious to try them. I’ll let you know how we all felt about these!
Jodi Danen, RDN says
I can’t wait to hear, Becca!!
Sharon Seiber says
Is the marinade supposed to be very dry?
Jodi Danen, RDN says
Hi Sharon! Yes, it won’t be very runny, you should be able to spread it on and it will drip down the chicken a bit, but not be like a liquid marinade. I’d love to hear how it turns out for you!
Karli says
Quick, easy and amazing! And so perfect because my oven just stopped working a few days ago! Making this for the second time in a week!
Jodi Danen, RDN says
I’m so glad you enjoyed the recipe, Karli – and I’m sorry about your oven! I have lots of crockpot recipes here on the site that might be helpful! I’d love it if you wouldn’t mind rating the recipe, it helps bring more traffic to my site 🙂
Karli says
Yes, I forgot to in my first comment!
Sue says
In the picture the legs look nicely browned, do they get that way in the slow cooker, or do you have to put them in the oven for a little bit? They look so good!
Jodi Danen, RDN says
Hi Sue! Yes, you can put them under your broiler for about 3-4 minutes to get them nice and browned. Thanks for pointing that out. I added it to the instructions.
Shannon says
How much time would you add to the cook time if the legs are frozen? And would you take out some of the oil to offset the fact that the chicken is frozen?
Jodi Danen, RDN says
Hi Shannon! I would cook frozen chicken legs on high for 4-5 hours. You don’t have to cut back on the oil unless you’d like to cut back on fat/calories then feel free to use less. Hope that helps!
Maddie says
Can I use chicken breast instead of legs?
Jodi Danen, RDN says
Hi Maddie! Yes, you could use chicken breasts instead of legs. I’d recommend trying the bone-in variety for more flavor.
Darrell Pope says
I am wondering if I try this with chicken thighs how would the recipe differ?
Jodi Danen, RDN says
Hi Darrell! I think you should be able to make it the same way. I’d love to hear how it goes!
Cindy says
I made these tonight using 8 bone-in chicken thighs as that’s what l had in the freezer. They were amazing!! I did double the ranch and oil and broiled as a last step as suggested. The skin was nice and crispy! I will definitely be adding this to my keep my keep file. Thank you for sharing!!
Michael Steven Stark says
Can you substitute the oil with anything ?
Jodi Danen, RDN says
You could sub butter or a non dairy butter. Coconut oil may even work as well. If you’d like to skip it you could add just a little water or chicken broth to the ranch as well.
Lori says
Very flavorful tender and juicy. I added more oil made it more of a paste. Delicious
Rose says
What is your favorite way to cook them on high or low? I want them to be juicy, not dry.
Terra says
Delicious! I made this tonight and even my picky eater liked it. I did brush half of them with bbq sauce and left the other half with just the ranch seasoning. I will be making this again in the future.