- Prepare Glaze:
- Combine cornstarch and water in a small bowl. Set aside.
- In a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and Sriracha. Bring to a boil. Add the cornstarch and water slurry – the sauce will thicken, then remove off the heat.
- Prep Slow Cooker:
- Line the slow cooker with parchment paper for easy cleanup and to avoid sticking.
- Season Chicken:
- In a bowl, season the chicken legs with salt, pepper, and garlic.
- Cook Chicken in Slow Cooker:
- Add the seasoned chicken legs to the slow cooker bowl along with the glaze. Add 1/2 cup of water and cook on high for 3 hours.
- Prepare Bacon Glaze:
- In a pan, cook the bacon until it is crisp, then remove it to a paper-towel-lined plate and let it cool. If you didn’t chop it, crumble it now. Set aside.
- Drain the grease. Add the honey and Worcestershire sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat. Set aside.
- Baste and Broil:
- After 3 hours of slow cooking, add the bacon glaze to the chicken in the crockpot. Cook for an additional hour.
- After the cook time is complete, remove the legs and place them on a baking sheet.
- Take the sauce from the crockpot bowl and put it into a smaller container. Using this sauce, baste the legs liberally all over.
- Broil the legs in the oven until they begin to caramelize.
- Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce.
- Broil again for a few minutes or until the legs begin to caramelize.
- Serve:
- If there is remaining sauce left, feel free to use it as a dipping sauce.
- Enjoy!
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