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.
Pour water into a 6 quart or larger slow cooker and add in frozen or thawed chicken quarters.
Sprinkle the Dry Ranch Dip Mix over the top of the chicken then pour the BBQ sauce over the chicken.
Place lid on the slow cooker and cook on high 6 hours or low 8 hours.
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.
Baste with juice and serve.
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.