Chicken Leg Quarters in the Crockpot
THM:S, low carb, sugar free, gluten/egg/dairy/nut free
  • 4 chicken leg quarters, skin and all, at least partially thawed
  • Garlic salt
  • Crushed red pepper
  • Dill weed
  • Chives
  • Cilantro
  • A little cinnamon, ginger, and paprika
  • A few glugs of Worcestershire sauce (or an allergy friendly alternative)
  • A few dashes of Louisiana style hot sauce
  1. Put the chicken leg quarters in a large crockpot and add the assorted seasonings to taste. Cook on high for two hours, then turn the crockpot down to low until the chicken is cooked through and the juices run clear (mine took about 2½ - 3 hours on low). Enjoy immediately, or chill and enjoy for lunch for the next couple of days. A chicken leg quarter (they're huge) and some celery and natural peanut butter made up my lunches at work for a couple of days.
  2. To use the leftovers: reserve the broth, skim most of the fat off of it, then add the following to make a nice stew/veggie ghoulash: ½ a head of cabbage (sliced thinly), one large onion (sliced/chopped), one large zucchini (sliced), any leftover chicken, and a pack of good-quality hot dogs (chopped). Cook in the crockpot until the vegetables are tender and the hot dogs are cooked through (if not pre-cooked). This veggie ghoulash made up my lunches for about a week.
Recipe by Briana Thomas at