Easy prep and simple ingredients make this Slow Cooker Chicken Legs and Potatoes recipe ideal for busy nights.
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Slow Cooker Chicken Drumsticks
There’s nothing like the warm smell of a slow-cooked dinner. This Slow Cooker Italian Chicken Legs with Roasted Potatoes and Carrots delivers comforting, roast-like flavors with almost no hands-on work. It’s perfect for busy weeknights or days filled with activities — prep in minutes and let the crockpot do the rest.
This dish is a complete family meal: tender, savory chicken legs paired with baby potatoes and carrots that soak up the Italian seasoning. Kids usually love the juicy drumsticks, and adults will appreciate how the vegetables develop a roasted texture and flavor.
Ingredients
- Baby potatoes – Red, yellow, or a mix. Pre-washed baby potatoes are convenient and require no prep.
- Carrots – About 1 pound (roughly 6 large carrots) or a bag of baby carrots.
- Chicken legs – 8 drumsticks (about 3 pounds) fit well in a single layer in most slow cookers.
- Olive oil – A little helps the seasoning stick to the chicken and vegetables.
- Italian seasoning – Use store-bought or a homemade blend. If your blend lacks salt, add a pinch of sea or kosher salt to taste.
For a complete, detailed list of ingredients see the recipe card below.
Instructions
Prepare vegetables
Peel (if desired) and cut carrots into 1-inch pieces. In a mixing bowl, toss the carrots and baby potatoes with about 2 teaspoons olive oil and 2 teaspoons Italian seasoning so everything is evenly coated.
Layer in the slow cooker
Transfer the seasoned potatoes and carrots to the bottom of the slow cooker in an even layer.
Season chicken legs
Place the chicken legs in the same bowl, drizzle with a little olive oil if needed, and sprinkle the remaining 2 teaspoons of Italian seasoning. Toss until each drumstick is well coated.
Cook in the slow cooker
Arrange the chicken in a single layer on top of the vegetables. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches at least 165°F (74°C).
Optional broiling for a crispy finish
If you prefer crisp skin, preheat the oven broiler to high. Lightly grease a sheet pan, transfer the cooked drumsticks to the pan, and broil 3–4 minutes per side until golden and crisp. Watch closely to prevent burning.
Serve
Plate the Italian-seasoned chicken legs with the roasted baby potatoes and carrots. Spoon a little of the cooking juices over the dish for extra flavor. This meal pairs well with a simple green salad or steamed vegetables if you want to add something fresh.
Tips, Tricks and Questions
Can I use different vegetables?
Yes. Root vegetables with similar cooking times—like parsnips, turnips, or chunked sweet potatoes—work well. Cut them to similar sizes so everything finishes together.
Is broiling required?
No. Broiling is optional and only used to crisp the skin. The drumsticks are tender and fully cooked straight from the slow cooker.
Can I make this ahead?
Absolutely. Store leftovers in an airtight container in the fridge and gently reheat. The dish reheats well and is great for meal prep.
Can I swap the seasoning?
Of course. Use your favorite herb blend or spice rub. If your seasoning lacks salt, add a pinch of sea or kosher salt. For heat, sprinkle in red pepper flakes to taste.
Serving ideas
Kids often enjoy dipping sauces like ketchup or barbecue sauce alongside the drumsticks. Let everyone personalize their plate—this is an easy family-friendly meal.
If you like this Slow Cooker Chicken Legs and Potatoes Recipe you might also like these slow cooker recipes:
- Crockpot Beef Stew
- Crockpot Sausage and Peppers
- Slow Cooker Pot Roast with Red Wine
- Crockpot Rotisserie Chicken
- Crockpot White Chicken Chili
Slow Cooker Chicken Legs and Potatoes
This simple dinner is made by layering carrots and baby potatoes with chicken legs to cook together in the crockpot.
10 minutes
6 hours
8 minutes
6 hours 18 minutes
Ingredients
- 1.5 pounds baby potatoes
- 1 pound carrots (about 6 large carrots)
- 3 pounds chicken legs (8 chicken legs)
- 2 teaspoons olive oil
- 4 teaspoons Italian seasoning
Instructions
- Peel and cut carrots into 1-inch pieces.
- Add carrots and baby potatoes to a mixing bowl. Drizzle with olive oil and sprinkle 2 teaspoons Italian seasoning. Toss to coat.
- Place the seasoned vegetables in the bottom of the slow cooker.
- Add the chicken legs to the bowl, sprinkle the remaining 2 teaspoons Italian seasoning, and toss to coat.
- Arrange chicken in a single layer on top of the vegetables. Cover and cook on low 6–7 hours or on high 3–4 hours, until chicken reaches 165°F (74°C).
- Optional: Broil on high for 3–4 minutes per side to crisp the skin.
- Serve the chicken, potatoes, and carrots with a scoop of the cooking juices.
Notes
Cook times may vary by slow cooker; many finish at the lower end of the range. If your Italian seasoning lacks salt, add salt to taste. Overcooking can cause the meat to fall from the bone if left too long.
Nutrition Information:
Yield:
8
Serving Size:
1 chicken leg plus veggies
Amount Per Serving:
Calories: 422Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 216mgSodium: 208mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 43g
Nutritional data is automated and may vary based on ingredients and portion sizes.