Ingredients:

  • 2.5-3 lbs (1.1-1.4 kg) Chicken Legs
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (5 ml) Smoked Paprika
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1/2 tsp (2.5 ml) Dried Thyme
  • 1/2 tsp (2.5 ml) Salt
  • 1/4 tsp (1.25 ml) Black Pepper
  • 1 cup (240 ml) BBQ Sauce
  • 1/4 cup (60 ml) Apple Cider Vinegar

Instructions:

  1. Pat the chicken legs dry with paper towels.
  2. In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
  3. Add the chicken legs to the bowl and toss until evenly coated with the spice mixture.
  4. Place the chicken legs in a single layer in the slow cooker.
  5. Pour the BBQ sauce and apple cider vinegar over the chicken legs, ensuring they are mostly covered.
  6. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through.
  7. For extra crispy skin, transfer the chicken legs to a baking sheet and broil for 2-3 minutes per side, watching carefully to prevent burning (optional).
  8. Serve immediately, garnished with your favorite toppings.