4 bone-in, skin-on chicken leg quarters (drumstick and thigh) 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed 1 teaspoon kosher salt ½ teaspoon granulated garlic ¼ teaspoon freshly ground black pepper Nonstick cooking spray
The slow cooker transforms these simple chicken legs into crisp-skinned, fall apart tender meat that can be served with traditional side dishes or as the star of a French-inspired fork-and-knife winter salad (see recipe.)
