Slow Cooker Balsamic Chicken Legs

When the days are rough, the meals need to be easy, and nothing is easier than these Slow Cooker Balsamic Chicken Legs.

I’m really loving my slow cooker! I mean when you think about it, what could be better than fixing dinner in the morning and coming home to the smell of food almost done and ready for the dinner table in the evening. And these Balsamic Chicken Legs, are perfect simple slow cooker dish that makes dinner or lunch taste amazing without much effort.

Balsamic Chicken Legs-12.jpgInspired by a recipe I found on Pinterest (my favvvvourite place for recipes) it’s made with just a handful of ingredients, it’s refined sugar free and super delicious! It tastes like a million bucks, but it’s just pennies on the dollar (as the saying goes….not sure if i got it right Loll)

Anyways, here is the recipe. Just set it and forget it! (at least for a couple of hours)

Balsamic Chicken Legs.jpgIngredients:

  • 1 lb chicken legs
  • 1 cup water
  • 1/4 cup balsamic vinegar
  • 3 tbsps coconut aminos (or GF Soy Sauce)
  • 2 cloves garlic chopped
  • 1 tsp fresh grated ginger
  • 1 tsp red pepper flakes
  • 1 tbsp xylitol
  • 1 tsp toasted sesame oil
  • 1/4 tsp sea salt pinch of black pepper
  • 1 tbsp cornstarch

Directions

  1. In a bowl, sprinkle the chicken with salt and pepper then set aside.
  2. Combine all the ingredients except the cornstarch in a large measuring cup, then whisk to combine.
  3. In the slow cooker, place the seasoned chicken legs on the bottom. Pour the liquid over the chicken legs, making sure they are all coated and sitting in the liquid.Balsamic Chicken Legs-2.jpgBalsamic Chicken Legs-3.jpgBalsamic Chicken Legs-4
  4. Cover and cook for 3-4 hours on high or 6-7 on low.
  5. Once chicken is done, remove gently from slow cooker, and pour liquid into a sauce pan. Balsamic Chicken Legs-5.jpg
  6. In a little bowl, combine the cornstarch with 2 tbsp water, and mix with a spoon until dissolved. Add to reserved liquid, and bring to a simmer over medium heat, cooking until the sauce thickens.
  7. Next in a dish, coat the chicken with the thickened sauce, making sure each piece gets coated. Add to a serving dish, sprinkle with green onions and serve. How easy is that!!!

Just a note: These work really well with steamed white rice!

Balsamic Chicken Legs-7.jpgBalsamic Chicken Legs-8.jpg

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