Slow Cooker Citrus Chicken Legs
Servings: 6
Time: 6 hours
INGREDIENTS:
2 lb bone-in chicken legs
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons honey
4 whole garlic cloves, peeled and smashed
1 medium yellow onion, peeled and quartered
½ teaspoon kosher salt
1 cup uncooked white rice
1 can corn
1 lime, juiced
1/4 cup pico de gallo
1/2 tsp salt
1/4 tsp pepper
INSTRUCTIONS:
- In a small bowl, whisk together the orange, lemon, lime juice, and honey along with ¼ teaspoon salt. Reserve 1/4 cup of citrus mixture.
- Place the chicken legs into the base of a 6-quart slow cooker. Sprinkle with 1/2 teaspoon salt, then pour over the citrus mixture. Nestle in the onion pieces and garlic cloves.
- Cover and cook on high for 3-4 hours or low for 5-6, or until the chicken is tender and falling off the bone.
- Start cooking rice according to the label.
- Remove the chicken from the slow cooker. Place the legs onto a metal baking sheet covered with aluminum foil, drizzle with remaining citrus mixture, then broil on high 5-10 minutes or until the skin is crispy.
- While legs are cooking, combine can of corn, juice of 1 lime, and 1/4 cup pico de gallo in a small pot. Mix well with salt & pepper. Cook until warm.
- Serve chicken legs alongside rice and corn mixture.