Recipes/ Slow Cooker/Instant Pot

BBQ Ranch Chicken Quarters

Nothing screams summer time louder than a good BBQ recipe. Since we don’t have a grill and it’s too blazing hot in Arkansas to fire up the oven in the heat of summer (I promise it’s hot enough to cook raw meat on the side walk here!) I created this fabulous, 3 ingredient BBQ recipe for the slow cooker. It turned out so tender and juicy that I may never lament the lack of a grill again! These chicken leg quarters were absolutely finger lickin’ good and sure to please even the pickiest of eaters at your family dinner table.

I have a lot of fond memories associated with BBQ. Growing up in the South, you just can’t escape a love for BBQ – especially if you have a dad like mine who was a firm believer that BBQ should be served at least twice per week. Anytime we went on vacation my dad always found the little BBQ Shacks as we called them, you know the type, the tiny little house on wheels that has a smoker attached that can be pulled behind a truck and set up anywhere. Sort of like a taco truck just of the BBQ variety. It’s a wonder we didn’t get food poisoning from all of the random BBQ we consumed from those little pop up restaurants. I’m not sure how my dad always found these places since that was long before cell phones and GPS was popular but he seemed to sniff them out no matter where we went.

Photo by Scott Madore on Unsplash

I remember as a child when we got hungry for BBQ for dinner, my dad would drive about 20 minutes away to a small family owned restaurant and pick up some of the biggest, messiest, best tasting pulled pork BBQ sandwiches and I would always beg for my very own sandwich the size of a dinner plate.

At the time we didn’t know what kind of BBQ sauce they used, we just knew it was the best we had ever had. We found out later that it was Head Country Original Sauce and I’ve been hooked ever since! Although I have tried many different brands of BBQ since my early BBQ eating days as a kid, Head Country will always hold a special place in my heart because that’s what I was raised on. Head Country is also an Oklahoma brand so since I’m an Oklahoma girl born and raised, I feel a special affinity for this brand. Not to mention it’s just downright good if you love a slightly sweet BBQ flavor!

I hope you enjoy this simple and delicious recipe as much as we do and that it will bring you around the dinner table with your loved ones to create lasting, happy memories of times with family and friends.

Looking for a fast and simple side item? These chicken quarters taste great paired with my Slow Cooker Corn on the Cob


BBQ Ranch Chicken Quarters

Fast and simple recipe perfect for hot summer days when you don't want to heat the house up! These chicken leg quarters are juicy, tender, and packed with flavor! 

Comes to 11 Smart Points for 1 chicken leg quarter.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 chicken leg quarters
Calories 427 kcal
Author Amy - The Speedy Spatula


  • 4 chicken leg quarters
  • 1 packet Dry Ranch Dip Mix
  • 2 cups Head Country BBQ Original Sauce
  • 1/2 cup water


  1. Pour water into a 6 quart or larger slow cooker and add in frozen or thawed chicken quarters. 

  2. Sprinkle the Dry Ranch Dip Mix over the top of the chicken then pour the BBQ sauce over the chicken. 

  3. Place lid on the slow cooker and cook on high 6 hours or low 8 hours. 

  4. Once chicken is cooked, remove the lid from the slow cooker and place porcelain insert in the oven. Cook chicken on 400F for 5-10 minutes until skin is brown and crispy. 

  5. Baste with juice and serve. 

Recipe Notes

Any BBQ sauce can be used in this recipe so choose your favorite! One of our favorites happens to be Head Country Original Sauce so that's what we used. 

Step 4 can be omitted if you prefer, however the skin will not get crispy and browned cooking in the slow cooker alone. 

Shared at Whatcha Crockin’

Shared at Meal Plan Monday

Shared at Weekend Potluck

View at Foodie Friday

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