Crock Pot Super Garlic Chicken Legs

From: sbera007

On Feb 17, 2009

We really liked this recipe. Per someone suggestion, I doubled the spices and used EVOO. Like Panthur, we have a strong slow cooker, so I cooked it on "keep warm" setting for 9 hours and upped the head to low for the last hour. I used the roasted garlic cloves to make a delicious tomato, zucchini, spinach garlic pasta to accompany this dish.

From: Panthur

On Feb 15, 2009

My husband liked this but I didn't, my legs were overdone and falling off the bone. They were tender, which was great, but they were not very appetizing and in a pool of fat and broth. If I made this again I'd take the skin off the legs before cooking and cut the cooking time way down. Partly it may be because I have a relatively strong slow cooker.

From: bshemyshua

On Jul 27, 2006

First of all I want to say thank you for sharing this recipe.This is a good one and very forgiving when adapted. I used chicken tenders instead of legs and chopped garlic because that is what I had on hand. I also did not measure the spices just sprinkled them over the top of the pieces. Considering the italian seasonings I think next time I will dip the chicken in a good olive oil before seasoning and may even include some chunks of sweet italian sausage along side the chicken in the crockpot.Thanks again.

From: Yello Kim

On Dec 10, 2006

I thought this was FANTASTIC!!!! I just finished eating it and I had to write a great review. I added more red pepper and it was supper spicy nect time I'll just add what you recomended. Great and it was so easy! I will make this again and pass it along to others. Thank you so much for sharing this.