These slow cooker chicken legs or thighs are cooked with sweet potatoes, pineapple, and a simple barbecue sauce with honey. The chicken is brushed with the barbecue sauce glaze several times before it's done.
The chicken is browned before it is placed on the sweet potatoes in the slow cooker. This gives it a nice crusty brown exterior and adds flavor. You may also remove the skin and skip the flour and browning step.
Use maple syrup instead of the honey or replace some of the honey with molasses.
- 4 to 6 whole chicken legs or thighs
- kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 cups peeled and sliced sweet potatoes, about 2 medium to large sweet potatoes
- 1 can (8 ounces) pineapple chunks in juice, undrained
- 1/2 cup chicken broth
- 1/4 cup finely chopped onion
- 1/2 teaspoon ground ginger
- 1/2 cup barbecue sauce
- 3 tablespoons honey
- 1 teaspoon dry mustard
- Pat the chicken dry with paper towels. Sprinkle with salt and pepper.
- Put the flour in a bowl and roll the chicken pieces in it to coat.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken pieces and cook, turning, until well browned on all sides. Set aside.
- In the crockery insert of a 4 to 6-quart slow cooker, combine the sweet potatoes with the pineapple and juice, chicken broth, chopped onion, and ground ginger; stir to blend well.
- In a small bowl, combine barbecue sauce, honey, and dry mustard; stir to blend thoroughly. Coat chicken generously on all sides with some of the barbecue sauce mixture. Arrange coated chicken in a single layer over sweet potato and pineapple mixture, overlapping if necessary.
- Cover the remaining barbecue sauce and refrigerate. Take it out to baste the chicken as needed.
- Cover the slow cooker and cook the chicken and sweet potatoes on low for 6 to 8 hours or until chicken is fork-tender and juices run clear and sweet potatoes are tender. Brush the chicken with barbecue sauce 2 to 3 times near the end of the cooking time.
Tips and Variations
- Sprinkle the chicken with Cajun seasoning instead of salt and pepper. If the Cajun seasoning is unsalted, sprinkle with some kosher salt as well.
- Replace 1 tablespoon of the honey with molasses.
- Replace the honey with maple syrup.