27 Delicious Crockpot BBQ Chicken Leg Recipes You’ll Love

When it comes to easy, flavorful, and family-friendly dinners, it’s hard to beat a slow cooker classic.

Chicken legs are affordable, juicy, and naturally full of flavor — and when you combine them with barbecue sauce, the results are downright irresistible.

Using a crockpot takes all the stress out of cooking while allowing the flavors to deepen and the meat to fall right off the bone.

That’s why we’ve gathered 27 crockpot BBQ chicken leg recipes that range from sweet and sticky to spicy and smoky.

Whether you’re in the mood for fruity glazes like apricot or pomegranate, bold twists with chipotle or curry spices, or hearty comfort food with maple and bacon, there’s something here for every tastebud.

These recipes are simple enough for weeknight meals yet impressive enough for a weekend cookout — without ever turning on the grill.

So, dust off your crockpot and get ready to discover a whole new world of slow-cooked barbecue goodness.

27 Delicious Crockpot BBQ Chicken Leg Recipes You’ll Love

With these 27 crockpot BBQ chicken leg recipes, you’ll never run out of ideas for flavorful, hands-off dinners that practically cook themselves.

The beauty of slow cooking is that it transforms simple ingredients into tender, saucy perfection — all while leaving your kitchen smelling amazing.

From sweet honey garlic to spicy maple sriracha, each recipe offers a unique spin on the classic barbecue flavor we all love.

Whether you’re feeding a crowd, meal prepping for the week, or simply craving a comforting family dinner, these crockpot chicken legs are sure to satisfy.

Next time you’re looking for a foolproof meal that delivers big flavor with minimal effort, just set it and forget it — and let your slow cooker work its magic.

Classic Sweet & Smoky Crockpot BBQ Chicken Legs

This recipe captures the essence of backyard barbecue flavor without the hassle of tending to a grill.

The chicken legs are slow-cooked until tender, then coated in a sticky, smoky-sweet sauce that clings to every bite.

Perfect for weeknights when you want big flavor with minimal effort.

Ingredients

3–4 pounds of chicken legs (drumsticks, skin-on preferred)
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups barbecue sauce (your favorite brand or homemade)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup water

Instructions

Prepare the crockpot base: Spread the sliced onion across the bottom of your crockpot. Sprinkle the minced garlic over the onion, creating a flavorful base that will infuse the chicken as it cooks.
Season the chicken: Pat the chicken legs dry with paper towels. Sprinkle them evenly with salt, pepper, smoked paprika, and chili powder. Rub lightly to coat.
Mix the sauce: In a medium bowl, whisk together the barbecue sauce, brown sugar, Worcestershire sauce, and water. Stir until smooth.
Layer and cook: Arrange the chicken legs on top of the onion and garlic mixture. Pour the prepared BBQ sauce mixture over the chicken, ensuring every piece is coated.
Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and fully cooked through (internal temperature should reach 165°F).
Optional finishing touch: For a caramelized finish, transfer cooked chicken legs to a baking sheet, brush with extra sauce, and broil for 2–3 minutes until the sauce bubbles and slightly chars.

These sweet and smoky crockpot BBQ chicken legs deliver everything you love about barbecue with none of the stress.

Tender, juicy, and full of deep flavor, they pair perfectly with coleslaw, cornbread, or baked beans for a true Southern-inspired meal.

Honey Bourbon Crockpot BBQ Chicken Legs

This recipe takes barbecue chicken up a notch with the rich depth of bourbon and the sweetness of honey.

The slow-cooking process allows the chicken to soak in layers of flavor, creating drumsticks that are sticky, sweet, and irresistible.

Ingredients

3 pounds chicken legs
1 small onion, finely chopped
2 cups barbecue sauce (hickory or mesquite style recommended)
¼ cup bourbon
3 tablespoons honey
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Prepare the chicken: Pat chicken legs dry, then season lightly with salt and pepper. This helps them develop a richer flavor as they cook.
Create the sauce: In a medium bowl, whisk together barbecue sauce, bourbon, honey, soy sauce, Dijon mustard, garlic powder, and cayenne pepper. The mixture should be slightly sweet with a tangy kick.
Layer ingredients: Place chopped onion into the bottom of your crockpot. Arrange chicken legs on top, then pour the bourbon-honey BBQ mixture evenly over the chicken.
Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender and nearly falling off the bone.
Thicken the sauce (optional): Once cooked, remove the chicken legs to a serving dish. Pour the sauce into a saucepan and simmer over medium heat for 5–7 minutes until slightly thickened. Brush this thickened glaze back over the chicken before serving.

The honey bourbon sauce creates a bold, crave-worthy twist on classic BBQ chicken.

Each bite is juicy and coated with sticky, caramelized flavor.

These legs shine at a dinner party, potluck, or even a laid-back family meal.

Pair with roasted potatoes or grilled vegetables for a balanced plate.

Spicy Chipotle Crockpot BBQ Chicken Legs

For those who love a little heat with their barbecue, this recipe blends smoky chipotle peppers with tangy BBQ sauce for a fiery kick.

The slow-cooked chicken legs become incredibly tender, while the sauce develops into a bold, spicy glaze that packs flavor without being overpowering.

Ingredients

3–4 pounds chicken legs
1 large onion, sliced into rings
2 cloves garlic, minced
2 cups barbecue sauce (chipotle or spicy variety preferred)
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce (from the chipotle can)
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon freshly cracked black pepper

Instructions

Layer the crockpot: Spread onion slices across the bottom of the crockpot, followed by the minced garlic.
Season chicken legs: Pat chicken dry and sprinkle with cumin, paprika, salt, and pepper.
Prepare the sauce: In a bowl, combine barbecue sauce, chipotle peppers, adobo sauce, apple cider vinegar, and brown sugar. Stir until blended into a smoky, spicy mixture.
Add to crockpot: Place seasoned chicken legs over the onion and garlic. Pour the chipotle BBQ sauce mixture over the chicken, turning to coat each piece.
Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and juicy.
Finish with bold flavor: For extra punch, brush additional sauce over the chicken just before serving. If desired, place under the broiler for 2–3 minutes for a lightly charred finish.

These chipotle BBQ chicken legs deliver a smoky heat that barbecue lovers crave.

They’re hearty, full of flavor, and just the right amount of spicy. Serve alongside creamy mac and cheese or buttered corn for the ultimate comfort food experience.

Maple Mustard Crockpot BBQ Chicken Legs

This recipe blends the sweetness of maple syrup with the tang of mustard for a beautifully balanced BBQ glaze.

The sauce develops into a glossy, sticky coating as the chicken slow cooks, giving you irresistibly tender drumsticks with a unique sweet-savory punch.

Ingredients

3 pounds chicken legs
1 medium onion, sliced thin
2 cloves garlic, minced
1 ½ cups barbecue sauce (original or hickory style)
¼ cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Prepare the crockpot base: Scatter sliced onion and minced garlic across the bottom of the crockpot.
Mix the sauce: In a medium bowl, whisk barbecue sauce, maple syrup, Dijon mustard, vinegar, smoked paprika, and onion powder until well blended.
Season the chicken: Pat chicken legs dry, sprinkle with salt and pepper. Place them into the crockpot.
Coat with sauce: Pour the maple mustard BBQ sauce evenly over the chicken. Turn the drumsticks to ensure they’re fully coated.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until tender and fully cooked.
Optional finishing glaze: Transfer chicken to a baking sheet, brush with extra sauce, and broil for 2–3 minutes until caramelized.

The natural sweetness of maple syrup combined with the sharp tang of Dijon mustard makes these BBQ chicken legs anything but ordinary.

They’re rich, sticky, and pair wonderfully with roasted carrots, mashed potatoes, or a fresh green salad.

Pineapple Teriyaki BBQ Crockpot Chicken Legs

If you’re looking for a tropical twist, this recipe infuses juicy chicken legs with the sweetness of pineapple and the savory kick of teriyaki.

The result is a sticky, sweet, and tangy BBQ chicken that feels both comforting and exotic.

Ingredients

3 pounds chicken legs
1 cup barbecue sauce (sweet variety preferred)
½ cup teriyaki sauce
1 cup pineapple chunks (fresh or canned, with juice)
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger (or ½ teaspoon ground)
1 teaspoon garlic powder
½ teaspoon chili flakes (optional for heat)
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare sauce base: In a mixing bowl, whisk barbecue sauce, teriyaki sauce, pineapple juice (from the can or fresh), soy sauce, honey, ginger, garlic powder, and chili flakes until smooth.
Layer crockpot: Place chicken legs into the crockpot, season with salt and pepper, then scatter pineapple chunks over top.
Add sauce: Pour the prepared pineapple-teriyaki BBQ mixture over the chicken and pineapples.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
Optional finishing step: Remove chicken from crockpot and broil for 3–4 minutes, brushing with additional sauce for a caramelized glaze.

This tropical-inspired dish is bursting with sweet, savory, and tangy flavors.

The pineapple chunks soften into juicy bursts of flavor, making every bite refreshing.

Pair with jasmine rice or grilled vegetables for a colorful, island-inspired dinner.

Cola-Glazed Crockpot BBQ Chicken Legs

Cola might sound unusual in a BBQ recipe, but its caramel notes and subtle acidity make it the perfect base for a glossy, sticky glaze.

Slow cooking with cola creates melt-in-your-mouth chicken legs with a sweet-savory finish that’s downright addictive.

Ingredients

3–4 pounds chicken legs
1 large onion, sliced
2 cups barbecue sauce (smoky or bold flavor recommended)
1 can cola (12 oz, not diet)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Instructions

Prepare crockpot base: Spread onion slices across the bottom of the crockpot.
Mix the cola sauce: In a bowl, combine barbecue sauce, cola, Worcestershire, brown sugar, garlic powder, paprika, salt, and pepper. Stir until smooth.
Add chicken: Place chicken legs in the crockpot, then pour the cola-BBQ sauce mixture over top. Turn the drumsticks to coat.
Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until tender.
Thicken glaze (optional): Remove chicken and simmer the sauce in a saucepan until slightly reduced. Brush the thickened glaze over the chicken before serving.

These cola-glazed crockpot BBQ chicken legs are sweet, sticky, and packed with smoky flavor.

The sauce clings to the chicken in a rich, caramelized glaze that pairs beautifully with cornbread, baked beans, or potato wedges.

Peach BBQ Crockpot Chicken Legs

This recipe takes advantage of the natural sweetness of ripe peaches (or canned peaches) to add a fruity twist to BBQ chicken legs.

The peaches cook down into the sauce, giving it a lush, velvety sweetness that balances the smoky flavors perfectly.

Ingredients

3 pounds chicken legs
1 cup barbecue sauce (sweet or smoky variety)
1 cup peach preserves (or 1 ½ cups finely chopped fresh/canned peaches)
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon chili flakes (optional, for heat)
½ teaspoon salt
¼ teaspoon pepper

Instructions

Prepare sauce: In a mixing bowl, combine barbecue sauce, peach preserves (or peaches), vinegar, soy sauce, honey, garlic powder, ginger, chili flakes, salt, and pepper. Stir until smooth.
Layer crockpot: Place chicken legs into the crockpot. Pour the peach BBQ mixture over the top, making sure the legs are well coated.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is juicy and tender.
Optional finishing step: Transfer chicken to a baking sheet, brush with extra sauce, and broil for 2–3 minutes for a caramelized, sticky finish.

Peach BBQ chicken legs are sweet, smoky, and tangy with a hint of fruitiness that feels fresh and light.

This dish pairs especially well with grilled asparagus, buttered rice, or a summer salad with citrus dressing.

Garlic Parmesan BBQ Crockpot Chicken Legs

This recipe combines the bold tang of BBQ with the savory richness of garlic and Parmesan cheese.

The result is a decadent twist on BBQ chicken legs that’s cheesy, garlicky, and finger-licking good.

Ingredients

3–4 pounds chicken legs
2 cups barbecue sauce (original or mild flavor recommended)
½ cup grated Parmesan cheese
2 tablespoons butter, melted
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)

Instructions

Prepare garlic butter: In a small skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (do not burn).
Mix sauce: In a bowl, stir barbecue sauce, Parmesan cheese, sautéed garlic mixture, Italian seasoning, and black pepper until smooth.
Add chicken: Place chicken legs in the crockpot and pour the garlic-Parmesan BBQ sauce over them. Toss to coat evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through and tender.
Optional cheesy finish: Sprinkle additional Parmesan over the chicken before broiling for 2–3 minutes to form a golden, cheesy crust.

Garlic Parmesan BBQ chicken legs are the ultimate comfort food, combining smoky BBQ flavors with savory, cheesy richness.

Serve them with garlic bread or creamy mashed potatoes for a hearty meal.

Cajun Spice BBQ Crockpot Chicken Legs

For those who like bold, zesty flavors, this recipe combines Cajun seasoning with classic BBQ sauce.

The spices add a smoky, slightly spicy edge that infuses the chicken legs with Louisiana-inspired flavor.

Ingredients

3 pounds chicken legs
1 large onion, sliced
2 cups barbecue sauce (smoky style recommended)
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for more heat)
½ teaspoon salt
½ teaspoon black pepper

Instructions

Prepare the base: Spread sliced onion across the bottom of the crockpot.
Season chicken: Rub Cajun seasoning, paprika, salt, and pepper onto the chicken legs.
Mix the sauce: In a bowl, combine barbecue sauce, Worcestershire sauce, brown sugar, and cayenne. Stir well.
Layer crockpot: Place chicken legs on top of the onions. Pour the Cajun BBQ sauce over the chicken, coating all pieces.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Optional finishing touch: Broil for 2–3 minutes for a slightly charred, smoky crust.

These Cajun BBQ chicken legs are smoky, bold, and full of flavor with just the right amount of spice.

Pair with cornbread, dirty rice, or a simple green salad for a Southern-inspired meal.

Apple Cider BBQ Crockpot Chicken Legs

This autumn-inspired recipe uses apple cider to give BBQ chicken legs a sweet, tangy, and slightly spiced depth of flavor.

The cider infuses the sauce while slow cooking, leaving the meat tender and subtly fruity.

Ingredients

3 pounds chicken legs
1 medium onion, thinly sliced
2 cups barbecue sauce (smoky or tangy variety)
1 cup apple cider (not vinegar)
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Instructions

Prepare crockpot base: Spread sliced onion on the bottom of the crockpot.
Mix sauce: In a bowl, whisk together barbecue sauce, apple cider, brown sugar, Dijon mustard, cinnamon, nutmeg, garlic powder, salt, and pepper.
Layer chicken: Place chicken legs on top of onions, then pour the cider BBQ sauce over them. Turn to coat evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until tender.
Optional glaze: Simmer leftover sauce on the stove until thickened, then brush over chicken before serving.

The apple cider gives these chicken legs a warm, comforting sweetness with hints of spice.

This recipe is ideal for fall evenings, especially when paired with roasted sweet potatoes or buttered cornbread.

Mustard Vinegar Carolina-Style Crockpot BBQ Chicken Legs

Inspired by Carolina BBQ traditions, this recipe skips the heavy sweetness and leans into tangy mustard and vinegar flavors.

It’s a bright, zesty alternative to classic BBQ, with a bold punch that cuts through the richness of slow-cooked chicken.

Ingredients

3 pounds chicken legs
1 medium onion, diced
1 ½ cups barbecue sauce (preferably mustard-based)
½ cup apple cider vinegar
2 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt

Instructions

Prepare crockpot base: Spread diced onion into the crockpot.
Make sauce: In a bowl, combine barbecue sauce, vinegar, mustard, honey, Worcestershire, garlic powder, cayenne, paprika, salt, and pepper. Mix well.
Add chicken: Place chicken legs on top of onions, then pour the mustard-vinegar BBQ sauce over them. Toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
Optional finishing step: Broil chicken for 2–3 minutes to slightly caramelize the glaze.

These Carolina-style chicken legs are tangy, zesty, and just a little spicy.

They’re perfect with hushpuppies, coleslaw, or pickled vegetables for a full Southern barbecue experience.

Coffee Molasses BBQ Crockpot Chicken Legs

This bold and smoky recipe uses brewed coffee and molasses to deepen the barbecue flavor, creating a rich glaze that’s slightly bitter, sweet, and earthy all at once.

The result is a sophisticated take on BBQ chicken legs.

Ingredients

3 pounds chicken legs
1 onion, sliced
2 cups barbecue sauce (smoky or bold style)
½ cup strong brewed coffee (cooled)
2 tablespoons molasses
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper

Instructions

Prepare the base: Spread onion slices into the crockpot.
Make sauce: In a bowl, whisk barbecue sauce, coffee, molasses, brown sugar, Worcestershire, chili powder, paprika, cumin, salt, and pepper until smooth.
Layer chicken: Place chicken legs in crockpot, then pour the coffee-molasses BBQ sauce over top. Turn to coat well.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Finish strong: For a richer glaze, simmer the sauce separately until it thickens, then brush generously over chicken before serving.

These coffee molasses BBQ chicken legs bring a deep, smoky sweetness with a hint of bitterness that balances beautifully.

Pair them with roasted root vegetables, garlic bread, or a simple side salad for a gourmet-style dinner.

Mango Jalapeño Crockpot BBQ Chicken Legs

This recipe is all about sweet heat.

Fresh or canned mango blends with jalapeño and barbecue sauce to create a tropical, tangy glaze that coats every chicken leg in sticky, golden goodness.

The sweetness of mango balances beautifully against the mild spice of jalapeño.

Ingredients

3 pounds chicken legs
1 cup barbecue sauce (sweet or honey-based preferred)
1 cup mango puree (fresh or canned)
1 fresh jalapeño, finely minced (remove seeds for less heat)
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper

Instructions

Make sauce: In a mixing bowl, combine barbecue sauce, mango puree, jalapeño, lime juice, honey, garlic powder, chili powder, paprika, salt, and pepper. Stir until smooth.
Add chicken: Place chicken legs into the crockpot and pour mango-jalapeño BBQ sauce over them. Toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Optional finish: Broil chicken for 2–3 minutes for a caramelized glaze, brushing with extra sauce.

Mango jalapeño BBQ chicken legs deliver a tropical burst of sweetness with just the right kick of heat.

Pair them with coconut rice or grilled corn for a colorful, island-inspired dinner.

Cranberry BBQ Crockpot Chicken Legs

Perfect for the holiday season (or anytime you want something tangy and bright), this recipe uses cranberry sauce to give BBQ chicken a tart twist.

The slow cooker mellows the cranberries into a luscious, slightly sweet glaze that clings to every bite.

Ingredients

3 pounds chicken legs
1 can (14 oz) whole cranberry sauce
1 ½ cups barbecue sauce (classic or smoky)
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon pepper

Instructions

Mix sauce: In a large bowl, combine cranberry sauce, barbecue sauce, honey, Worcestershire, vinegar, garlic powder, cinnamon, salt, and pepper. Stir until blended.
Add to crockpot: Place chicken legs into the crockpot, then pour the cranberry BBQ mixture over them. Turn to coat well.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until tender.
Optional finish: Brush with extra cranberry BBQ sauce and broil for 2–3 minutes to caramelize.

Cranberry BBQ chicken legs are tangy, sweet, and slightly spiced — a festive twist on classic barbecue.

They’re perfect alongside stuffing, roasted veggies, or mashed potatoes.

Sesame Ginger Crockpot BBQ Chicken Legs

This Asian-inspired recipe adds sesame and ginger to traditional BBQ, creating a savory-sweet glaze with warm spice and nuttiness.

The slow cooker ensures the chicken is fall-off-the-bone tender, while the sauce turns into a glossy coating that tastes both comforting and exotic.

Ingredients

3 pounds chicken legs
1 ½ cups barbecue sauce (mild or sweet variety)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
2 cloves garlic, minced
2 teaspoons sesame seeds (plus extra for garnish)
½ teaspoon red pepper flakes (optional)
½ teaspoon black pepper

Instructions

Prepare sauce: In a mixing bowl, whisk barbecue sauce, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, sesame seeds, red pepper flakes, and black pepper.
Layer crockpot: Place chicken legs into the crockpot and pour sesame-ginger BBQ sauce over them. Toss to coat evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
Optional garnish: Sprinkle with extra sesame seeds and chopped scallions before serving.

Sesame ginger BBQ chicken legs combine smoky barbecue with Asian-inspired flavors for a dish that’s sweet, savory, and wonderfully aromatic.

Serve them with fried rice, stir-fried veggies, or noodles for a complete meal.

Bourbon Maple Crockpot BBQ Chicken Legs

This recipe is rich and indulgent, combining the warmth of bourbon with the caramel-like sweetness of maple syrup.

The result is a deep, glossy BBQ glaze that turns ordinary chicken legs into something truly special.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (smoky or hickory style recommended)
¼ cup bourbon
¼ cup pure maple syrup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon cayenne pepper (optional)
½ teaspoon salt
½ teaspoon black pepper

Instructions

Mix sauce: In a bowl, whisk barbecue sauce, bourbon, maple syrup, brown sugar, Worcestershire, garlic powder, cayenne, salt, and pepper until well combined.
Add chicken: Place chicken legs in the crockpot and pour the bourbon-maple BBQ sauce over them. Toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
Optional finish: Broil for 2–3 minutes to caramelize, brushing with extra sauce.

Bourbon maple BBQ chicken legs are smoky, slightly boozy, and perfectly sweetened.

They’re excellent with roasted potatoes, sautéed greens, or a crusty loaf of bread to soak up the sauce.

Mediterranean Herb BBQ Crockpot Chicken Legs

This recipe blends classic BBQ flavors with Mediterranean herbs like oregano, rosemary, and thyme.

The combination makes for a fragrant, earthy dish that feels lighter and more herbaceous than traditional BBQ chicken.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (original or tangy variety)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper

Instructions

Make sauce: In a bowl, whisk barbecue sauce, olive oil, balsamic vinegar, oregano, rosemary, thyme, garlic powder, paprika, salt, and pepper until smooth.
Add chicken: Place chicken legs into crockpot and pour herb-infused BBQ sauce over them. Toss to coat well.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until juicy and tender.
Optional garnish: Sprinkle with fresh parsley before serving.

Mediterranean herb BBQ chicken legs are aromatic and flavorful, offering a refreshing take on traditional BBQ.

Pair them with couscous, grilled vegetables, or a simple Greek salad for a light and balanced meal.

Sweet Chili BBQ Crockpot Chicken Legs

This recipe brings a fusion flair by combining Asian sweet chili sauce with smoky BBQ.

The sauce is sticky, glossy, and slightly spicy, giving the chicken legs a mouthwatering balance of sweet and tangy flavors.

Ingredients

3 pounds chicken legs
1 ½ cups barbecue sauce (original or honey-based)
½ cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ginger powder
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare sauce: In a bowl, whisk barbecue sauce, sweet chili sauce, soy sauce, rice vinegar, honey, ginger, garlic powder, red pepper flakes, salt, and black pepper.
Add chicken: Place chicken legs in the crockpot and pour the sweet chili BBQ mixture over them. Toss to coat evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Optional garnish: Sprinkle with sesame seeds or chopped green onions before serving.

Sweet chili BBQ chicken legs are sticky, sweet, and full of zingy flavor.

They’re fantastic with jasmine rice, stir-fried vegetables, or even a cool cucumber salad for balance.

Apricot Glazed Crockpot BBQ Chicken Legs

This recipe uses sweet apricot preserves to transform ordinary BBQ chicken legs into a sticky, golden-glazed dish.

The fruity sweetness pairs beautifully with smoky BBQ sauce, creating a balance of tangy and mellow flavors.

Ingredients

3 pounds chicken legs
1 ½ cups barbecue sauce (classic or hickory)
1 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon chili flakes (optional)
½ teaspoon salt
¼ teaspoon pepper

Instructions

Make sauce: In a bowl, whisk barbecue sauce, apricot preserves, soy sauce, vinegar, garlic powder, ginger, chili flakes, salt, and pepper.
Add chicken: Place chicken legs into the crockpot and pour the apricot BBQ mixture over them. Toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until tender.
Optional glaze: Broil chicken legs for 2–3 minutes, brushing with extra sauce for a sticky finish.

Apricot BBQ chicken legs are sweet, smoky, and irresistibly glossy.

They’re fantastic served with wild rice, roasted broccoli, or a light spinach salad.

Beer-Infused Crockpot BBQ Chicken Legs

For a rustic, hearty twist, this recipe uses beer to deepen the BBQ sauce’s flavor.

The beer cooks down slowly, giving the chicken a malty, slightly bitter backbone that balances the sauce’s sweetness.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (smoky or bold flavor recommended)
1 cup beer (lager or amber works best)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
½ teaspoon salt
½ teaspoon black pepper

Instructions

Mix sauce: In a bowl, whisk barbecue sauce, beer, brown sugar, Worcestershire, paprika, onion powder, cayenne, salt, and pepper until smooth.
Add chicken: Place chicken legs into the crockpot and pour the beer BBQ sauce over them. Toss to coat.
Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until tender and flavorful.
Optional finish: Reduce sauce in a saucepan until thickened, then brush over chicken before serving.

Beer-infused BBQ chicken legs are hearty, robust, and smoky with a slightly malty depth.

They pair perfectly with baked beans, potato wedges, or cornbread for a backyard BBQ feel — no grill required.

Brown Sugar Balsamic Crockpot BBQ Chicken Legs

This recipe leans into sweet and tangy flavors, using balsamic vinegar and brown sugar to enhance BBQ sauce.

The result is a glossy, caramelized glaze with just the right balance of sweetness and acidity.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (classic or tangy)
¼ cup balsamic vinegar
3 tablespoons brown sugar
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt

Instructions

Make sauce: In a bowl, whisk barbecue sauce, balsamic vinegar, brown sugar, honey, garlic powder, oregano, salt, and pepper until smooth.
Add chicken: Place chicken legs into the crockpot and pour the balsamic BBQ sauce over them. Turn to coat evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until tender.
Optional finish: Broil chicken for 2–3 minutes, basting with thickened sauce for a caramelized glaze.

Brown sugar balsamic BBQ chicken legs are sticky, sweet, and tangy with a gourmet flair.

Serve with garlic mashed potatoes or roasted Brussels sprouts for a restaurant-quality meal made at home.

Blackberry Chipotle Crockpot BBQ Chicken Legs

This recipe is smoky, sweet, and slightly tart, thanks to the combination of ripe blackberries and chipotle peppers.

It’s a bold twist on BBQ that feels both rustic and gourmet.

Ingredients

3 pounds chicken legs
1 ½ cups barbecue sauce (smoky variety recommended)
1 cup blackberry preserves (or fresh blackberries, mashed)
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce (from the chipotle can)
1 tablespoon balsamic vinegar
1 tablespoon honey
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare sauce: In a bowl, mix barbecue sauce, blackberry preserves, chipotle peppers, adobo sauce, vinegar, honey, garlic powder, paprika, salt, and pepper until smooth.
Add chicken: Place chicken legs into the crockpot and pour blackberry-chipotle BBQ sauce over them. Toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
Optional finish: Broil chicken for 2–3 minutes, brushing with extra sauce for a caramelized glaze.

Blackberry chipotle BBQ chicken legs are smoky, fruity, and just a little fiery — the perfect balance for adventurous eaters.

They pair beautifully with wild rice, roasted sweet potatoes, or a tangy coleslaw.

Maple Sriracha Crockpot BBQ Chicken Legs

If you love the combination of sweet and spicy, this recipe is a must-try.

The maple syrup mellows out the heat of sriracha, creating a glossy, sticky glaze that clings to every bite of tender chicken.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (classic or honey-style)
¼ cup maple syrup
3 tablespoons sriracha (adjust to spice preference)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt

Instructions

Make sauce: In a bowl, whisk barbecue sauce, maple syrup, sriracha, soy sauce, vinegar, garlic powder, onion powder, salt, and pepper.
Add chicken: Place chicken legs into crockpot and pour maple-sriracha BBQ sauce over them. Turn to coat evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and flavorful.
Optional garnish: Sprinkle with sesame seeds and chopped green onion before serving.

Maple sriracha BBQ chicken legs are sticky, bold, and addictive, striking the perfect balance between fiery spice and sweet maple richness.

Serve with jasmine rice or crispy roasted potatoes.

Garlic Honey Crockpot BBQ Chicken Legs

This recipe keeps things simple but deeply flavorful, with garlic and honey elevating classic BBQ sauce.

The result is juicy chicken legs coated in a thick, glossy glaze that’s both sweet and savory.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (classic or smoky)
¼ cup honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
½ teaspoon salt
½ teaspoon black pepper

Instructions

Prepare sauce: In a bowl, combine barbecue sauce, honey, garlic, soy sauce, vinegar, paprika, cayenne, salt, and pepper. Stir well.
Add chicken: Place chicken legs into crockpot, pour garlic-honey BBQ sauce over them, and toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is juicy and tender.
Optional glaze: Broil for 2–3 minutes to caramelize, brushing with thickened sauce.

Garlic honey BBQ chicken legs are rich, sticky, and packed with flavor.

They’re a family-friendly recipe that pairs perfectly with buttery corn on the cob or creamy mashed potatoes.

Pomegranate Molasses Crockpot BBQ Chicken Legs

This recipe fuses tangy pomegranate molasses with smoky BBQ for a sweet-sour glaze that’s both exotic and bold.

The slow cooker gently infuses the meat with deep fruitiness, while the sauce reduces into a sticky, jewel-toned coating.

Ingredients

3 pounds chicken legs
1 ½ cups barbecue sauce (classic or smoky)
¼ cup pomegranate molasses
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon salt

Instructions

Make sauce: In a bowl, whisk barbecue sauce, pomegranate molasses, honey, soy sauce, lemon juice, garlic powder, cumin, salt, and pepper until smooth.
Add chicken: Place chicken legs into crockpot, pour sauce over top, and toss to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Optional finish: Sprinkle with fresh pomegranate seeds and chopped parsley before serving.

Pomegranate molasses BBQ chicken legs are tangy, sweet, and strikingly elegant.

They pair beautifully with couscous, roasted carrots, or a fresh herb salad.

Smoky Maple Bacon Crockpot BBQ Chicken Legs

This recipe is a true comfort food indulgence — BBQ chicken legs enriched with smoky bacon and maple sweetness.

The bacon cooks alongside the chicken, infusing the sauce with its savory richness.

Ingredients

3 pounds chicken legs
6 strips thick-cut bacon, chopped
2 cups barbecue sauce (hickory style recommended)
¼ cup maple syrup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper

Instructions

Cook bacon: In a skillet, lightly cook chopped bacon until just starting to brown (not fully crisp). Drain excess grease.
Mix sauce: In a bowl, whisk barbecue sauce, maple syrup, brown sugar, Worcestershire, paprika, garlic powder, onion powder, and black pepper.
Add chicken: Place chicken legs in crockpot, scatter bacon pieces over top, then pour sauce evenly over everything.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is juicy and infused with smoky bacon flavor.

Smoky maple bacon BBQ chicken legs are rich, hearty, and deeply flavorful.

They pair perfectly with baked beans, mac and cheese, or cornbread.

Curry-Spiced Crockpot BBQ Chicken Legs

This fusion recipe marries the warmth of curry spices with smoky BBQ sauce for a flavorful, aromatic dish.

The slow cooking process allows the spices to bloom, giving the chicken a golden, exotic depth of flavor.

Ingredients

3 pounds chicken legs
2 cups barbecue sauce (classic or sweet variety)
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon honey
2 tablespoons coconut milk (optional, for creaminess)
½ teaspoon cayenne pepper (optional)
½ teaspoon salt
½ teaspoon black pepper

Instructions

Prepare sauce: In a bowl, whisk barbecue sauce, curry powder, turmeric, cumin, garlic powder, ginger, honey, coconut milk, cayenne, salt, and pepper.
Add chicken: Place chicken legs into crockpot, pour curry-BBQ sauce over them, and turn to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fork-tender.
Optional garnish: Sprinkle with fresh cilantro before serving.

Curry-spiced BBQ chicken legs are fragrant, warm, and beautifully unique.

Pair them with basmati rice, naan bread, or roasted vegetables for a comforting global-inspired meal.

Ruth M. Moran

Ruth M. Moran is the passionate founder and lead curator of Tastovia, a recipe curation platform focused on helping home cooks discover reliable, delicious meals without the overwhelm. With years of experience exploring culinary content and a deep love for food, Ruth carefully selects and refines recipes from trusted sources to ensure clarity, quality, and ease in the kitchen. Her mission is to make cooking enjoyable and accessible for everyone, saving time and reducing frustration for cooks of all skill levels.