Crockpot Chicken with Teriyaki Glaze
Serving Size / Yield
- 3 lb. Chicken Legs
- 1/2 tsp. Sea Salt
- 1/4 tsp. Ground Black Pepper
- 1/4 tsp. Garlic Powder
- 1 10 oz. bottle Teriyaki Sauce
Remove skin from chicken legs. Season chicken lightly with salt, pepper, and garlic powder. Pat the chicken legs down to help the seasoning stick. Arrange the chicken in the slow cooker. Pour the teriyaki sauce over the chicken. Cover and cook on low for about 5-6 hours, or until legs are cooked through and tender.