Smothered Chicken Legs Recipe

Smothered Chicken Legs Recipe

These slow cooker smothered chicken legs cook low and slow in a creamy mushroom gravy for fall-off-the-bone comfort food. A true dump-and-go family dinner!

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Prep Time: 5

Cook Time: 4

Total Time: 4 5

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Ruth Truett

Equipment

Ingredients

2 lbs chicken legs or drumsticks
8 oz mushrooms sliced
3-4 cloves garlic minced
½ medium onion sliced
1 teaspoon dried dill weed
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
½ cup chicken broth
4 tablespoon butter
2 tablespoon cornstarch
2 tablespoon water
¼ cup heavy cream
juice of 1 lemon

Instructions

Add the chicken, mushrooms, onions, garlic, dill, salt and pepper to the slow cooker bowl along with the chicken stock and butter.
Cook on low for 4 hours or up to 6 hours.
20 minutes before serving, stir in the cornstarch slurry (made by mixing the cornstarch and water together). Once the gravy thickens just a bit, stir in the heavy cream and the lemon juice.
If you prefer a crisp chicken skin, remove the legs from the sauce, place them on a sheet pan, and set them under a broiler for 2-3 minutes.
Serve the cooked chicken legs along with the mushroom gravy.

Notes

You can cook the chicken on high if you prefer. However, the chicken becomes much more wonderfully tender if you go low.

Nutrition

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