Have you ever noticed that grocery stores often feature 10-pound bags of chicken leg quarters in their loss-leader sales? I bought a bag the other day for 59 cents a pound. Yesterday, I decided to cook four pieces in my slow cooker so we’d have dinner waiting on us when we got home after my daughter’s volleyball game.
I found a recipe from Southern Living and tweaked it a bit. I served it with a salad and some sliced watermelon. The kids really enjoyed it, and I did, too.
Slow Cooker Rosemary-Garlic Chicken Leg Quarters
- 1/2 cup celery
- 4 chicken leg quarters
- 3 tablespoons dried rosemary
- 2 teaspoons paprika
- 2 1/2 teaspoons sea salt, divided
- 1 1/4 teaspoons ground pepper, divided
- 1 tablespoon chopped garlic
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- Place celery in a 5-quart slow cooker.
- Remove skin from chicken and trim fat.
- In a large zippered bag, combine rosemary, paprika, 1¼ teaspoon salt, ¾ teaspoon pepper. Add chicken and shake to cover.
- Cook garlic in olive oil in a heavy skillet (I used a cast iron skillet) over medium heat until golden brown. Transfer to a bowl using a slotted spoon. Brown chicken on both sides in reserved oil in skillet. Transfer to slow cooker.
- Add garlic, broth and lemon juice to reserved drippings in skillet. Cook about a minute, stirring to loosen particles from the bottom of the skillet.
- Pour broth mixture over chicken in slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
Slow Cooker Rosemary-Garlic Chicken Leg Quarters (4 servings)
Amount Per Serving
Calories 274.0, Total Fat 14.1 g, Saturated Fat 3.8 g, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 2.7 g, Cholesterol 107.6 mg, Sodium 381.8 mg, Potassium 163.5 mg, Total Carbohydrate 5.4 g, Dietary Fiber 1.8 g, Sugars 1.6 g, Protein 31.6 g