Asian fusion crock pot chicken legs

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Asian fusion crock pot chicken legs
These Sticky Asian Style Chicken Legs, in the Crock Pot, are so good, you won’t have any leftovers here.  These are just wonderful, and they’re fall off the bone tender when done.  The sticky sauce gives these such a great flavor, and will make these juicy gooey legs a favorite for sure.  Make sure to keep this recipe handy!

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20 Chicken Legs

1/2 cup of Pineapple Juice
1/3 cup of Teriyaki Sauce

1/3 cup of Soy Sauce

1/3 cup of Ketchup

1 teaspoon of Minced Garlic

2 tablespoons of Rice Wine Vinegar

1/4 cup of Honey

3/4 cup of Brown Sugar

Seasoned Pepper to taste

Garlic Powder to taste


Place the 20 wings in a large Crock Pot, and sprinkle them with Garlic Powder, and Seasoned Pepper.  Place the lid on the Crock Pot and cook the Legs for 6 hours, starting the Crock Pot on High heat, for 2 hours, and then Medium Heat setting for the next three hours.   When the Legs are cooked, using a large bowl, mix the Teriyaki Sauce, Soy Sauce, Ketchup, Minced Garlic, Rice Wine Vinegar, Honey, and Brown Sugar, and stir well until all ingredients are well mixed. 

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Transfer the Legs to a large dish (9 X 13) and place them in a single layer, and pour the Sauce over the Legs in the dish.  Place the dish in the oven at 350 degrees for 30 minutes, turning then once, half way through oven time.  Turn the Crock Pot on High Heat, and keep the lid on it while the Legs are in the oven.  After the 30 minutes, place the Legs back in the Crock Pot, and pour the sauce from the dish over the Legs.  Leave in Crock Pot for one hour. Sprinkle with Sesame Seeds, or Green Onions if desired.   Serve, and Enjoy!
NOTE: These can be served over Rice, or Fried Rice with vegetable for a complete and delicious meal.

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