Low-Carb Crock Pot Chicken Legs with Yellow Onions

Chicken legs with onions served with cauliflower rice cooked in the flavorful juices from the crock pot.

Sometimes a recipe needs a second try. The first time I made these crock-pot chicken legs, they were good, but I knew they could be better. So I made them again, adjusting the onions, garlic, seasonings, and cooking liquid until we had the flavor we wanted. Then I discovered one more bonus—the juices left in the crock pot made a delicious way to cook cauliflower rice. What started as a simple chicken dinner turned into an easy low-carb meal we wanted to make again.

INGREDIENTS

4 whole chicken legs, thawed

2 medium yellow onions, cut into about 1-inch slices

2 tablespoons minced garlic

1 1/2 teaspoons garlic powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon Better Than Bouillon

1/4 cup hot water

1 tablespoon Worcestershire sauce

Up to 1/4 teaspoon salt, only if needed at the end of cooking

DIRECTIONS

1. Cover the bottom of the crock pot with the sliced yellow onions.

2. Spread the minced garlic over the onions.

3. lace one whole chicken leg into the crock pot on top of the onions and garlic. Sprinkle some of the garlic powder, paprika, and onion powder over the chicken. Add the second leg and season it the same way. Continue with the remaining chicken legs, adding and seasoning each one separately. This allows any extra seasoning that misses the chicken to fall onto the onions underneath.

4. Dissolve the Better Than Bouillon in the hot water, then stir in the Worcestershire sauce.

5. Pour the bouillon and Worcestershire mixture carefully down the side of the crock pot rather than over the chicken. This helps keep the seasonings on the chicken.

6. Cook until the chicken is fully cooked and tender. The chicken and onions will release additional liquid as they cook, creating flavorful juices in the bottom of the crock pot.

7. At the end of cooking, taste before adding salt. Add up to 1/4 teaspoon salt only if needed.

NUTRITION INFORMATION

Approximate and does not include side dish

Whole Recipe (4 chicken legs)Total Carbohydrates: Approximately 31 g

Net Carbohydrates: Approximately 25 g

Per Serving (1 chicken leg — ¼ of recipe)

Total Carbohydrates: Approximately 8 g

Net Carbohydrates: Approximately 6 g

Nutrition values are estimates and may vary depending on the brands and ingredients used.

Easy Cauliflower Rice Side

After the chicken is cooked, remove about 1/2 cup of the cooking juices from the crock pot. Do not add the cooked onions. Add the juices to frozen riced cauliflower and cook until the cauliflower is tender and has absorbed the flavorful liquid. The extra juices come naturally from the moisture released by the chicken and onions while they cook.

“Moreover, that every man who eats and drinks sees good in all his labor—it is the gift of God.”— Ecclesiastes 3:13, NASB