Description

These healthy crockpot chicken leg quarters are slow-cooked to tender perfection with simple herbs and vegetables. A fuss-free, nutritious meal perfect for busy weeknights or meal prep.

Ingredients

Units Scale

4 chicken leg quarters, skin removed for a lighter option
4 cloves garlic, minced
1 onion, sliced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup low-sodium chicken broth
1 tbsp olive oil
1 tsp dried thyme
1 tsp paprika
1/2 tsp dried rosemary
Salt and black pepper to taste
Chopped parsley for garnish (optional)

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Instructions

Place sliced onions, carrots, and celery at the bottom of the crockpot.
Season chicken leg quarters with olive oil, garlic, thyme, paprika, rosemary, salt, and pepper.
Place the seasoned chicken on top of the vegetables in the crockpot.
Pour chicken broth around the chicken (not directly on top).
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and reaches 165°F (74°C).
Optionally, broil chicken in the oven for 3–5 minutes to crisp up the top before serving.
Garnish with fresh parsley and serve with the cooked vegetables or over rice or quinoa.

Notes

Remove skin before cooking to reduce fat content and make it healthier.
Use bone-in for maximum flavor and tenderness.
Leftovers store well and are great for meal prep.

Nutrition

Serving Size: 1 chicken leg quarter with vegetables
Calories: 280
Sugar: 3g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 32g
Cholesterol: 120mg