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Add the all-purpose flour to the bottom of a 6-quart or larger crockpot, spreading it evenly across the base.

Carefully place the raw chicken legs on top of the flour in the crockpot. Arrange them in a single layer if possible, or stack them loosely.

Generously season the chicken legs with the complete seasoning, poultry seasoning, garlic powder, and ground black pepper. Ensure all surfaces of the chicken are well coated.

Distribute the chopped yellow onion evenly over the seasoned chicken legs.

Pour the chicken broth into the crockpot. Pour it around the chicken, ensuring it reaches the bottom and mixes with the flour to create a sauce as it cooks.

Cover the crockpot and cook on high for 4 to 5 hours, or until the chicken is extremely tender and falling off the bone. The internal temperature of the chicken should reach 165°F (74°C).

Carefully remove the chicken legs from the crockpot. The sauce will have thickened; stir it gently before serving over the chicken.


Add the all-purpose flour to the bottom of a 6-quart or larger crockpot, spreading it evenly across the base.

Carefully place the raw chicken legs on top of the flour in the crockpot. Arrange them in a single layer if possible, or stack them loosely.

Generously season the chicken legs with the complete seasoning, poultry seasoning, garlic powder, and ground black pepper. Ensure all surfaces of the chicken are well coated.

Distribute the chopped yellow onion evenly over the seasoned chicken legs.

Pour the chicken broth into the crockpot. Pour it around the chicken, ensuring it reaches the bottom and mixes with the flour to create a sauce as it cooks.

Cover the crockpot and cook on high for 4 to 5 hours, or until the chicken is extremely tender and falling off the bone. The internal temperature of the chicken should reach 165°F (74°C).

Carefully remove the chicken legs from the crockpot. The sauce will have thickened; stir it gently before serving over the chicken.
