Tender chicken legs slow cooked in a savory onion and garlic gravy.

Scale

4 chicken legs

1 cup chicken broth

1 onion, sliced

2 cloves garlic, minced

1 tsp paprika

1 tsp thyme

1 tbsp olive oil

Salt and pepper to taste

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1. Heat olive oil in a skillet and brown chicken legs on all sides.

2. Place sliced onion and minced garlic in the crockpot.

3. Add chicken legs and season with paprika, thyme, salt, and pepper.

4. Pour chicken broth over the chicken.

5. Cover and cook on low for 6 hours.

6. Serve hot with gravy spooned over the top.

Keep the skin on during cooking for more flavor.

Adjust seasoning as needed.

Store leftovers in an airtight container for up to 3 days.