Welcome to my Paleo slow cooked chicken legs and vegetables recipe.
I actually have two slow cookers and 1 is ancient and then the other is fairly modern. The first was a gift many years ago and we believe it was an early 90’s model. The other we have had just over a year and both do an amazing job. From a frugal point of view the first is not great.
Due to the fact that it is more than 20 years old means that it is not energy efficient and takes longer to cook with and sends our electric bill through the roof. But it is also compact and it makes the perfect size for cooking lasagne, sides to go with a meal and also makes the best ever pulled pork.
The biggest downsize is the fact that it’s too small for a whole chicken and that’s the main reason we got the Lakeland large family model.
Then we get this big shock when we use the newer one because when we cook on high it does it in half the time and we end up with our food cooked long before we actually needed it!
I am sure will have two for a long time though because they both have their benefits and they are both great for a busy family. This is especially true for when you’re following a healthy lifestyle and want healthy food without much preparation time.
But I made a huge mistake when I was testing out this recipe for the blog. I put it in the old one and expected it to not be cooked on time and have to finish the chicken off in the Airfryer. However to my surprise it cooked everything perfectly and in a reasonable time. But if you have a more modern slow cooker then we recommend you knock an hour off the time below to adjust to me being stuck in the dark ages!
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Chop up your vegetables and place them in the bottom of your slow cooker. Add all your seasoning and mix well with the olive oil.
Place your chicken legs on top and season them with the coconut oil and sprinkle with salt and pepper.
Cook on low for 4 hours or until the chicken and the vegetables are fully cooked.