|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||70%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These slow cooker chicken legs or thighs are cooked with sweet potatoes, pineapple, and a simple barbecue sauce with honey.
The chicken is browned before it's added to the slow cooker; this gives it a nice crusty brown exterior and adds flavor. You may also remove the skin and skip the flour and browning step. The sweet potatoes are wrapped in foil so they aren't bathed in sauce. But feel free to drizzle some of the juices over them when the chicken is done.
Use maple syrup instead of the honey or replace some of the honey with molasses.
- 4 to 6 whole chicken legs or thighs
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- Optional: 1 can (8 ounces) pineapple tidbits (drained)
- 1/2 cup chopped onion
- 1 clove garlic (minced)
- 2 cups barbecue sauce (divided)
- 3 tablespoons honey (or brown sugar)
- 1 teaspoon dry mustard
- 3 to 4 medium sweet potatoes
Pat the chicken dry with paper towels. Sprinkle with salt and pepper.
Put the flour in a bowl and roll the chicken pieces in it to coat.
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken pieces and cook, turning, until well browned on all sides. Set aside.
Place the chicken in the crockery insert of a 4 to 6-quart slow cooker. Scatter the pineapple tidbits, onion, and garlic over the chicken.
In a small bowl, combine barbecue sauce, honey, and dry mustard; stir to blend thoroughly. Brush the chicken generously on all sides with some of the barbecue sauce mixture. Pour about half of the remaining barbecue sauce over the chicken and refrigerate the rest..
Scrub the sweet potatoes and cut them in half lengthwise. Sprinkle them lightly with salt and pepper. Wrap the potatoes in foil and place them on the chicken.
Cover the slow cooker and cook the chicken and sweet potatoes on low for 6 to 8 hours or until chicken and sweet potatoes are fork-tender.
Brush the chicken with barbecue sauce 2 to 3 times near the end of the cooking time.
Tips and Variations
Sprinkle the chicken with Cajun seasoning instead of salt and pepper. If the Cajun seasoning is unsalted, sprinkle with some kosher salt as well.
Replace 1 tablespoon of the honey with molasses.
Replace the honey with maple syrup.