Smothered Chicken - Easy Crockpot Chicken Legs Recipe (2024)

FAQs

How do you make crockpot chicken not tough? ›

Chicken becomes rubbery/chewy when it's overcooked. So in general, including in a slow cooker, don't cook as long. There are lots of recipes online, they can give you a good place to start.

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

Cooking times are different for each cut: whole legs take longer than thighs, drumsticks cook the fastest, and boneless chicken cooks more quickly than bone-in cuts. If you're substituting different chicken pieces than a recipe calls for, you'll need to adjust the time and use a thermometer.

Chicken Thighs and Drumsticks:

They take longer to cook than breast meat, about 25 to 30 minutes on the grill.

Always cook your boneless skinless chicken breasts on LOW for the best results. I do not recommend cooking boneless chicken breast on HIGH, as it will become very dry and tough, even if you check it early. On high, the chicken turns out drier; I consistently have the best results with low.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Using a nice, long, low-and-slow cook time helps chicken breasts retain plenty of moisture - but you can certainly opt to add a splash of water or chicken stock to the crockpot if you like! If you're worried about dry chicken, you can also swap boneless skinless chicken thighs in for a bit of extra moisture.

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

Yes, chicken breast will become softer and more tender the longer it is cooked, provided it is cooked at a low enough temperature. If it is cooked at too high of a temperature, the chicken breast will become dry and tough.

Poke a thin metal skewer or fork into the thickest part of the largest drumstick until it hits the bone. If the juices coming out are entirely clear, the chicken is cooked through. If you see even a trace of red, it needs more cooking. For chicken, low and slow is best.

What is the black stuff that comes out of chicken drumsticks? ›

Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. When the chicken is cooked, the pigment turns dark. Freezing can also contribute to this seepage.

Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.

At 350°F/180°C drumsticks should take approximately 30-45 minutes to cook. Chicken is cooked when it reaches 165°F/75°C on a meat thermometer. Is it better to bake chicken legs at 350 or 400? I prefer baking chicken at 350°F/180°C to ensure the chicken is fully cooked to the bone without drying out.

Chicken thighs deliver an exceptional value. Not only do they deliver the most flavor of any cut of chicken, but they are also far cheaper than chicken breast.

Simply insert your food thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.

By regularly spooning the juices over the chicken, you are essentially marinating it in its own flavorful liquid, which helps to retain moisture and enhance the taste. This method also helps to prevent the chicken from drying out as it slow cooks over a longer period of time.

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big. Each of our meals comes with a recommended slow cooker size.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Cook Low and Slow

Add your other ingredients and liquids, then set your cooker to "low." Plan for 6-9 hours of cooking time for your warming slow cooker meal. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.