Ingredients:

  • 6-8 Chicken Legs (about 3 lbs / 1.36 kg)
  • 1 tbsp Olive Oil (15 ml)
  • 1 tsp Salt (5 ml)
  • 1/2 tsp Black Pepper (2.5 ml)
  • 1 tsp Smoked Paprika (5 ml)
  • 1/2 tsp Garlic Powder (2.5 ml)
  • 1/4 tsp Onion Powder (1.25 ml)
  • 1 cup Barbecue Sauce (your favorite brand - about 240 ml)
  • 1/2 cup Chicken Broth (120 ml)
  • 1/4 cup Apple Cider Vinegar (60 ml)
  • 2 tbsp Brown Sugar (packed - about 30 g)
  • 1 tbsp Worcestershire Sauce (15 ml)
  • 1 tsp Dijon Mustard (5 ml)

Instructions:

  1. Pat chicken legs dry with paper towels. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the seasoning mixture evenly over the chicken legs.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken legs on all sides until lightly browned (about 2-3 minutes per side). This step adds color and flavor.
  3. In a separate bowl, whisk together barbecue sauce, chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard.
  4. Place the seared (or unseared) chicken legs in the slow cooker. Pour the sauce evenly over the chicken.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the meat is falling off the bone.
  6. Chicken is done when the internal temperature reaches 165°F (74°C).
  7. Remove chicken legs from the slow cooker. Serve immediately.