Herbed Chicken Legs

Chicken legs in a crockpot, how easy right? Well, this is a pretty tasty recipe. It smelled so good while cooking. The hardest part of this recipe, was peeling all the garlic cloves. I cooked 15 chicken legs & the meat was tasty & tender. Falling off the bone. I served 3 legs per person, except for the girls, they only ate 1. Now, you all know we eat leftovers for lunch. Well, the hubs and I were not feeling 100%, so the leftover chicken only tasted so, so to us. Feel free to leave me any comments.

Servings: 3 (really depend on how big of an eater you are)
Ingredients:
20 whole garlic cloves, skin removed
2 Tablespoons light olive oil
6-8 chicken legs or drumsticks
1 Tablespoon dried oregano or rosemary
1 teaspoon salt 1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1/3 cup chicken broth

Directions:  Place the garlic cloves in the bottom of a slow cooker. Pour the olive oil into a gallon sized zip-style bag. Add the chicken legs, close the bag, and massage the olive oil into the chicken legs. In a separate cup, combine the dried herbs and spices. Pour this herb mixture over the chicken in the bag. Close the bag again and massage the chicken until the spices coat all of the chicken legs. Pour the chicken into a large skillet and brown the chicken over medium high heat for 3-4 minutes per side (this step will give the chicken flavor and color). Place the browned chicken into the slow cooker, pour the chicken broth over the top and place the lid on the slow cooker. Cook on low heat for 8 hours.