Effortless Weeknight: Slow-Cooked Chicken Leg Confit
Succulent poultry legs, rendered tender in olive oil and aromatic herbs.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Confit, traditionally a method for preserving meats by cooking them slowly in their own fat, might seem daunting for a weeknight meal. But this recipe reimagines the classic technique for the modern cook, using the gentle heat of a slow cooker to achieve the same melt-in-your-mouth texture and rich flavor without the fuss. The result is a dish that tastes like it took hours to prepare, but requires only minutes of active cooking time, making it perfect for busy evenings or relaxed weekend meals. This method is particularly well-suited for chicken legs, as their higher fat content allows them to become incredibly tender and flavorful during the slow cooking process. Infused with the earthy aromas of garlic, thyme, and rosemary, these confit legs are a delightful balance of rustic charm and modern convenience.
- •Unbelievably Tender Texture - The slow cooking process breaks down the connective tissues, resulting in incredibly succulent and tender meat that falls off the bone.
- •Rich, Infused Flavor - The herbs and garlic permeate the meat during the slow cooking process, creating a deep and complex flavor profile.
- •Minimal Effort, Maximum Reward - The slow cooker does all the work, freeing you up to focus on other tasks or simply relax.
- •Perfect for Meal Prep - These confit legs are delicious served immediately, but also keep well in the refrigerator for several days, making them ideal for meal prepping.
- •Versatile Serving Options - Enjoy them as a main course with a simple salad, shredded in tacos, or as a flavorful addition to pasta dishes.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 4 Chicken legs (bone-in, skin-on)
- 2 tsp Kosher salt (or to taste)
- 1 tsp Black pepper (freshly ground)
- 4 cloves Garlic (minced)
- 4 sprigs Fresh thyme (or 1 tsp dried)
- 2 sprigs Fresh rosemary (or 1/2 tsp dried)
- 1/2 cup Olive oil (extra virgin)
- 1/4 cup Chicken broth (low sodium)
Step-by-Step Instructions
- 1
Pat the poultry legs dry with paper towels. This helps the skin crisp up slightly during the slow cooking process and prevents the meat from becoming soggy.
~5 min
Tip: Thoroughly drying the skin is crucial for achieving the best texture. - 2
In a small bowl, combine the kosher salt and black pepper. Season the poultry legs generously with the salt and pepper mixture, ensuring that all surfaces are evenly coated. This is your primary opportunity to season the meat, so don't be shy.
~2 min
Tip: Don't skimp on the seasoning – it's key to a flavorful result. - 3
Place the minced garlic, thyme sprigs, and rosemary sprigs in the bottom of the slow cooker. These aromatics will infuse the poultry legs with their fragrant oils during the cooking process, creating a complex and delicious flavor.
~2 min
Tip: Feel free to experiment with other herbs like oregano or sage. - 4
Arrange the seasoned poultry legs on top of the garlic and herbs in the slow cooker. Ensure the poultry legs are not overcrowded to allow for even cooking. Overcrowding can lead to steaming instead of confiting.
~1 min
Tip: Arrange in a single layer for optimal results. - 5
Pour the olive oil over the poultry legs. The olive oil will help to render the fat and create a luxurious, flavorful confit. It also helps to prevent the poultry legs from drying out.
~1 min
Tip: Use high-quality olive oil for the best flavor. - 6
Pour the chicken broth into the slow cooker. The broth adds moisture and helps to keep the poultry legs tender during the long cooking time. Avoid adding too much liquid, as you want the poultry legs to confit, not braise.
~1 min
Tip: You can substitute white wine for the chicken broth for a richer flavor. - 7
Cover the slow cooker and cook on low for 6 hours, or until the poultry legs are incredibly tender and the meat easily pulls away from the bone. The cooking time may vary depending on your slow cooker, so check for doneness after 5 hours.
0Tip: Avoid opening the slow cooker frequently, as this will release heat and moisture and prolong the cooking time. - 8
Once the poultry legs are cooked, carefully remove them from the slow cooker using a slotted spoon or tongs. Be gentle, as the meat will be very tender and may fall apart easily.
~2 min
Tip: Allow the poultry legs to rest for a few minutes before serving. - 9
Optional: For crispier skin, preheat your oven to broil. Place the cooked poultry legs on a baking sheet lined with parchment paper and broil for 2-3 minutes, or until the skin is golden brown and crispy. Watch carefully to prevent burning.
~5 min
Tip: Keep a close eye on the poultry legs while broiling, as they can burn quickly. - 10
Serve the slow-cooked poultry leg confit immediately. Garnish with fresh herbs, if desired. The poultry legs are delicious served with roasted vegetables, mashed potatoes, or a simple salad.
0Tip: Drizzle with pan juices from the slow cooker for extra flavor.
How Do I Know It's Ready?
The poultry legs are perfectly done when the meat easily pulls away from the bone with a fork. The internal temperature should reach 165°F (74°C).
Frequently Asked Questions
While you can, the flavor and texture will not be as rich and succulent as with bone-in, skin-on poultry legs. The bones and skin contribute significantly to the confit process.
Final Thoughts
I hope you enjoy making this Effortless Weeknight: Slow-Cooked Chicken Leg Confit as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!