Slow Cooker Chicken Legs
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Slow Cooker Chicken Legs simmering in a sticky honey glaze bring that warm, home-cooked feeling straight to your kitchen. Tender, flavorful, and packed with a touch of sweet heat, this recipe is perfect for family dinners or any night you want a comforting, hands-off meal.
Sheila’s Recipe Snapshot for Slow Cooking Chicken Legs
Juicy chicken legs with a sticky-sweet glaze made easily in the slow cooker in under 5 hours.
If you’re looking to add a delicious meal to your dinner rotation, these chicken legs are always a family favorite at my house — and for good reason.
These chicken legs turn out juicy and full of flavor, with a sticky honey glaze that clings to every bite. Slow cooking guarantees tender meat, while a quick finish under the broiler adds those lightly caramelized edges that make them irresistible.
This slow cooker drumsticks recipe is one I reach for on busy days because it’s truly dump-and-go. Prep everything in the morning, let the slow cooker handle the heavy lifting, then broil at the end while you pull together a few simple sides.
Whether you serve these legs with rice, potatoes, roasted veggies, or a fresh salad, your family will be asking for seconds before you even sit down!
Ingredient Notes for Slow Cooker Recipe for Chicken Legs
- Chicken Legs | Chicken legs work great here, but you can use chicken thighs too. If you use chicken breast, just be sure that they don’t overcook!
- Soy Sauce | Adds salty umami flavor, which adds lots of flavor to the glaze.
- Honey | Sweetens the glaze and makes it stick wonderfully to the chicken!
- Brown Sugar | For added sweetness and caramelization.
- Apple Cider Vinegar | Balances the sweetness with tang!
- Fresh Ginger | Fresh ginger is great for brightness and it adds a lovely aroma. If you don’t have fresh, you can use ground ginger.
- Garlic | Adds depth of flavor. Fresh is best, but you may use garlic powder in a pinch.
- Onion Powder | For some subtle savory flavor!
- Red Pepper Flakes (optional) | Only add if you want extra heat.
- Ground Black Pepper | Freshly ground preferred.
- Sriracha | For spicy kick! Add more to taste.
- Cornstarch + water | Thickens the sauce into a glossy glaze.
- Green onions and sesame seeds | Garnish for color and flavor.
Variations and Substitutions
- Use chicken thighs: Thighs stay tender and juicy, just like chicken legs. So they are a great option.
- Swap honey for maple syrup: Adds a slightly different sweetness, but still works well.
- Adjust spice level: Reduce or omit sriracha and red pepper flakes!
How to Make Slow Cooker Chicken Legs
This slow cooker chicken drumsticks recipe is so easy; most of the cooking happens in the slow cooker!
SEASON THE CHICKEN. Pat chicken legs dry and season lightly with salt and pepper.
MAKE THE GLAZE. In the bowl of your slow cooker, whisk together soy sauce, honey, brown sugar, apple cider vinegar, ginger, garlic, onion powder, red pepper flakes, black pepper, and Sriracha until well combined.
COOK ON LOW. Place chicken legs in the slow cooker. Toss to coat the chicken legs. Arrange the chicken legs so they’re evenly layered. Cover and cook on low for 4-5 hours, until the chicken is tender and fully cooked (internal temperature 165 degrees F / 74 degrees C).
BROIL THE CHICKEN. Preheat your oven broiler. Line a baking sheet with parchment paper or foil. If lined with foil, lightly spray with nonstick spray. Transfer the cooked chicken legs from the slow cooker to the baking sheet. Broil for 2-3 minutes per side, or until the edges begin to caramelize. Keep a close eye to prevent burning.
THICKEN THE SAUCE. While the chicken broils, pour the cooking liquid from the slow cooker into a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Bring to a simmer over medium heat and cook, stirring often, until thickened and glossy (about 3-5 minutes).
COMBINE CHICKEN & SAUCE. If desired, transfer the chicken legs back into the slow cooker bowl and add the thickened sauce. Alternatively, drizzle the thickened sauce over the broiled chicken legs. Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or vegetables.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat in a skillet or microwave, adding a splash of water if needed to loosen the glaze.
Frequently Asked Questions
Yes! Boneless or bone-in thighs work beautifully. Adjust the cooking time to about 4 hours on low or for 3 hours on high for boneless cuts.
Absolutely. Arrange seasoned chicken in a 9×13 pan, pour sauce over, cover with foil, and bake at 375 degrees F (190 degrees C) for 35-40 minutes. Remove foil, broil briefly, and thicken the sauce on the stovetop as directed.
If your chicken releases extra moisture, you may need to simmer the sauce a few minutes longer on the stovetop to concentrate it. You can also add a bit more cornstarch slurry if needed.
Yes, reduce the Sriracha to 1 tablespoon or omit the red pepper flakes. The sauce will still be full of flavor and sweetness.
Looking for More Slow Cooker Recipes?
This easy Slow Cooker Pulled Chicken and my Slow Cooker Pork Roast are both family favorites. I have a yummy Chicken Enchilada Soup Recipe, too!
What to Serve With Chicken Legs With Sticky Honey Sauce
These crockpot chicken legs are so versatile! I like to pair them with Instant Pot White Rice and Honey Roasted Carrots, along with some Easy Homemade Yeast Rolls.
They also work well with simple sides like Easy Broccoli Rice Casserole and Corn Succotash for a more Southern style meal!
More Fan Favorites
- Hibachi Chicken Recipe
- Chicken with Olives
- Grape Jelly Meatballs Slow Cooker
- Air Fryer Chicken Legs
- Easy Garlic Butter Chicken
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Slow Cooker Chicken Legs with Sticky Honey Sauce
Ingredients
For the chicken
- 8 chicken legs drumsticks, skin-on or skinless
- Salt and pepper to taste
For the sticky honey sauce
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 teaspoons freshly grated ginger
- 3 cloves garlic minced
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon ground pepper
- 2 tablespoons Sriracha
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 green onions sliced (for garnish)
- 1 tablespoon sesame seeds for garnish
Instructions
- Pat chicken legs dry and season lightly with salt and pepper.
- In the bowl of your slow cooker, whisk together soy sauce, honey, brown sugar, apple cider vinegar, ginger, garlic, onion powder, red pepper flakes, black pepper, and Sriracha until well combined.
- Place chicken legs in the slow cooker. Toss to coat the chicken legs. Arrange the chicken legs so they’re evenly layered.
- Cover and cook on low for 4-5 hours, until the chicken is tender and fully cooked (internal temperature 165 degrees F / 74 degrees C).
- Preheat your oven broiler. Line a baking sheet with parchment paper or foil. If lined with foil, lightly spray with nonstick spray.
- Transfer the cooked chicken legs from the slow cooker to the baking sheet.
- Broil for 2-3 minutes per side, or until the edges begin to caramelize. Keep a close eye to prevent burning.
- While the chicken broils, pour the cooking liquid from the slow cooker into a medium saucepan.
- In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce.
- Bring to a simmer over medium heat and cook, stirring often, until thickened and glossy (about 3-5 minutes).
- If desired transfer the chicken legs back into the slow cooker bowl and add the thickened sauce. Alternatively, drizzle the thickened sauce over the broiled chicken legs. Garnish with sliced green onions and sesame seeds if desired.
- Serve hot over steamed rice or vegetables.
Notes
- Crispier texture: Broiling after slow cooking caramelizes the glaze and adds light crispiness to the skin.
- Sauce consistency: Simmer the sauce a little longer for a thicker glaze or add a splash of water if it becomes too thick.
- Flavor balance: For a tangier sauce, add an extra tablespoon of apple cider vinegar; for a milder one, reduce the Sriracha slightly.
- Meal prep tip: The sauce can be whisked together the night before and stored in the fridge to save time in the morning.
- Watch the broiler: The chicken can turn crispy quickly, so keep an eye on it so it doesn’t burn!
- To store: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat in a skillet or microwave, adding a splash of water if needed to loosen the glaze.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
