Follow us:FacebookTwitter

BetterRecipes : better recipes - better meals

Lorrie's Crock Pot Chicken Legs

Submitted by:

Lorrie's Crock Pot Chicken Legs
2008-07-25 Main Dish
4 66

This is a great way to cook inexpensive chicken legs. A tasty vegetable sauce is served with the chicken. Great over biscuits or rice.

  • Servings: 4 - 6


2 Large Chicken Legs (thighs & Drumstick Together)
1 can Chicken Broth
1 Small Can Mushrooms, drained
1 can Cream of Chicken Soup
1 stalk Celery, chopped
1 Small Red Onion, diced
1 Medium Green Sweet Pepper, diced
1 Medium Carrot, shredded
2 Tbsp Minced Garlic
½ cup Butter or Margarine
¼ cup All-purpose Flour
4 oz Shredded Parmesan Cheese
4 oz Shredded Sharp Cheddar Cheese


Place chicken a 4- to 5-quart slow cooker. Add broth, mushrooms, soup, celery, onion, sweet pepper, carrot, and garlic to slow cooker. Cover; set on high and cook for 4 hours. Set to low and remove chicken legs, reserving vegetable mixture in cooker.

In a small skillet, melt 1/2 cup butter and add 1/4 cup flour and stir constantly until smooth. Remove 1 cup of chicken liquid from crock pot and slowly stir into roux mixture. Add back to crock pot and stir until incorporated and thickened.

Remove all meat from chicken legs and add back to cooker and keep on low until ready to serve. Sprinkle each serving with cheese.

Helpful Tips:

Serve over biscuits.