Crock Pot Sticky Asian Chicken Legs
Are you looking for a delicious and easy chicken dish to make in your Crock Pot? If so, then you'll love these Crock Pot Sticky Asian Chicken Legs!
They are super yummy and only require a few simple ingredients. So go ahead and add this recipe to your meal plan for the week.
You won't regret it!
I don't know about you, but I'm always looking for new and easy Crock Pot recipes to add to my rotation. This Sticky Asian Chicken Legs recipe is definitely a winner!
The chicken legs are cooked in a delicious sweet Asian sauce. Perfect for a busy weeknight dinner!
This Sticky Asian Chicken Legs recipe is great for serving for dinner during the week. It’s a dinner that the kids will be begging to eat every week.
This recipe is also budget-friendly and goes perfect with simple sides like steamed rice and veggies. You can make this recipe year-round.
In about 6 hours, you’ll have tender chicken legs, covered in a sticky, sweet, and garlicky sauce ready to enjoy!
HOW TO MAKE CROCK POT STICKY ASIAN CHICKEN LEGS
Chicken legs are added to a Crock Pot and cooked until tender, then covered in a sweet Asian sauce, and baked in the oven, then added back into the Crock Pot to absorb even more flavor for a mouthwatering dinner the whole family will enjoy! Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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- Measuring Spoons – I LOVE my set of these!
- Crock Pot
- Large dish, 9in X 13in
- Mixing bowl
CROCK POT STICKY ASIAN CHICKEN LEGS INGREDIENTS
This easy Sticky Asian Chicken Legs recipe uses everyday kitchen staples to create a yummy dinner your family will love. All you need is:
- some chicken legs
- pineapple juice
- teriyaki sauce
- soy sauce
- minced garlic
- rice wine vinegar
- brown sugar
- seasoned pepper
- garlic powder
CROCK POT ASIAN CHICKEN LEGS RECIPE INSTRUCTIONS
Begin by placing the 20 legs in a large Crock Pot, and sprinkle them with garlic powder, and seasoned pepper.
Place the lid on the Crock Pot and cook the legs for 5 hours, starting the Crock Pot on high heat, for 2 hours, and then medium heat setting for the next 3 hours.
When the legs are cooked, using a large bowl, mix the teriyaki sauce, soy sauce, ketchup, minced garlic, rice wine vinegar, honey, and brown sugar, and stir well until all ingredients are well mixed.
Transfer the legs to a large dish (9 X 13) and place them in a single layer, and pour the sauce over the legs in the dish. Place the dish in the oven at 350 degrees for 30 minutes, turning them once, halfway through the cooking time.
Turn the Crock Pot on high heat, and keep the lid on it while the legs are in the oven.
After 30 minutes, place the legs back in the Crock Pot, and pour the sauce from the dish over the legs.
Leave in the Crock Pot for 1 hour. To serve, place the chicken legs with some sauce on a platter and sprinkle with sesame seeds, and/or green onions if desired.
In about 6 hours, you’ll have a mouthwatering Asian-flavored dinner that’s sure to become a new favorite!
CROCK POT STICKY ASIAN CHICKEN LEGS TIPS AND QUESTIONS
If you’ve never made chicken legs in the Crock Pot, don’t worry! Below are some common questions and helpful tips. Hopefully, this will answer any questions you may have. If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE STICKY ASIAN CHICKEN LEGS IN THE CROCK POT?
This Sticky Asian Chicken Legs recipe takes approximately 6 hours and 40 minutes. TOTAL. This includes:
- About 5 hours to slowly cook the legs in the Crock Pot
- Close to 5 minutes to mix the sauce together
- Around 30 minutes to bake the legs with sauce
- 1 hour to cook longer in the Crock Pot
- 5 minutes to garnish with sesame seeds and green onions
HOW DO I STORE LEFTOVER STICKY ASIAN CHICKEN LEGS?
You can store leftover Sticky Asian Chicken Legs in an airtight container in your refrigerator for up to 5 days or in your freezer for up to 3 months. Simply reheat in the microwave until warm.
CAN I USE CHICKEN THIGHS INSTEAD OF CHICKEN LEGS?
Yes, you can use chicken thighs instead of chicken legs to make this Sticky Asian Chicken Legs recipe. Both cuts of chicken would taste great in this recipe and be kid-friendly.
It’s up to you if you want to use boneless chicken thighs or bone-in chicken thighs.
CAN I MAKE CROCK POT STICKY ASIAN CHICKEN LEGS AHEAD OF TIME?
Yes, you can easily make Crock Pot Sticky Asian Chicken Legs the day before serving. Simply reheat the meal in the microwave or Crock Pot until warm.
WHAT GOES WELL WITH STICKY ASIAN CHICKEN LEGS?
Sticky Asian Chicken Legs go well with a wide variety of main dishes and side dishes. These recipes would be great to serve together. Some of my personal favorites include:
- Steamed Rice
- Fried Rice
- Hasselback Zucchini
- Garlic Parmesan Carrots
- Stir Fried Vegetables
CAN I USE A SLOW COOKER INSTEAD OF A CROCK POT?
Yes, you can make this recipe in a slow cooker instead of a Crock Pot. It should come out the same. I’ve never tried making it in an Instant Pot so I don’t have any advice for cooking times for that.
WHAT ELSE CAN I ADD TO THIS EASY STICKY ASIAN CHICKEN LEGS RECIPE?
This yummy easy Sticky Asian Chicken Legs recipe not only tastes great, but it’s also incredibly versatile. Try adding some vegetables to the Crock Pot in the last hour like some cut-up red and green peppers and pineapple chunks to make it more of a complete meal. YUM!
CROCK POT STICKY ASIAN CHICKEN LEGS RECIPE
Crock Pot Sticky Asian Chicken Legs
- 20 Chicken Legs
- 1/2 cup of Pineapple Juice
- 1/3 cup of Teriyaki Sauce
- 1/3 cup of Soy Sauce
- 1/3 cup of Ketchup
- 1 teaspoon of Minced Garlic
- 2 tablespoons of Rice Wine Vinegar
- 1/4 cup of Honey
- 3/4 cup of Brown Sugar
- Seasoned Pepper to taste
- Garlic Powder to taste
- Place the 20 wings in a large Crock Pot, and sprinkle them with Garlic Powder, and Seasoned Pepper.
- Place the lid on the Crock Pot and cook the Legs for 6 hours, starting the Crock Pot on High heat, for 2 hours, and then Medium Heat setting for the next three hours.
- When the Legs are cooked, using a large bowl, mix the Teriyaki Sauce, Soy Sauce, Ketchup, Minced Garlic, Rice Wine Vinegar, Honey, and Brown Sugar, and stir well until all ingredients are well mixed.
- Transfer the Legs to a large dish (9 X 13) and place them in a single layer, and pour the Sauce over the Legs in the dish. Place the dish in the oven at 350 degrees for 30 minutes, turning then once, half way through oven time.
- Turn the Crock Pot on High Heat, and keep the lid on it while the Legs are in the oven.
- After the 30 minutes, place the Legs back in the Crock Pot, and pour the sauce from the dish over the Legs.
- Leave in Crock Pot for one hour.
- Sprinkle with Sesame Seeds, or Green Onions if desired.
- Serve, and Enjoy!
I hope you enjoy this easy Crock-Pot chicken recipe as much as my family does!
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @sweetandsavorymorsels and use the hashtag #sweetandsavorymorsels so we can see what amazing meals you are cooking up!