Quickest Chicken in a Crock Pot



I was in a real hurry the other day and had some leg quarters that I had thawed in the refrigerator. Because there was a change in plans I couldn't roast them as I had intended; crock pot to the rescue!
I wasn't happy with any of the recipes I came across so I made up my own! The resulting dish was delicious, a bit spicy and fall of the bone tender.
Bonus! Beans and Rice for lunch the next day.
I hope you give this recipe a try when you are in a bind for time!


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2 with left overs
15 Min
6 Hr
Slow Cooker Crock Pot


  • 8 oz
    fresh sliced mushrooms
  • 3 Tbsp
    olive oil
  • 1 can(s)
    black beans, rinsed
  • 2
    chicken leg quarters
  • ·
    salt and pepper
  • 8 oz
    jarred salsa
  • 1 can(s)
    tomatoes with green chilies
  • 2+/- Tbsp
    chili sauce with garlic
  • ·
    noodles or rice for serving
  • ·
    optional toppings: sour cream, chopped green onions, queso fresco (mexican crumbling cheese)

How to Make Quickest Chicken in a Crock Pot


  1. Heat olive oil in pan and brown mushrooms slightly. Put in slow cooker with rinsed beans.
  2. In the same pan brown skin on chicken legs a little bit for color. Add to slow cooker on top of mushrooms and beans.
  3. Grind some pepper and salt on top.
  4. Now pour the salsa and tomatoes over the chicken. Dot with chili sauce. I used about 2 tablespoons and it wasn't too spicy.
  5. Turn your cooker on low for 6 hours.
  6. Serve over rice or noodles with toppings if you want.
  7. Rice and sauce are great for lunch the next day!

Printable Recipe Card

About Quickest Chicken in a Crock Pot

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Gluten-Free Wheat Free
Other Tags: Quick & Easy Healthy

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