Slow Cooker Chicken Confit


Hours of gentle cooking make chicken leg quarters fall-apart tender.

plates with Chicken Confit
Photo: Kelsey Hansen
Hands On Time:
10 mins
Total Time:
3 hrs 10 mins


  • 4 bone-in, skin-on chicken leg quarters (drumstick and thigh)

  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed

  • 1 teaspoon kosher salt

  • ½ teaspoon granulated garlic

  • ¼ teaspoon freshly ground black pepper

  • Nonstick cooking spray


  1. Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.

  2. Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.

  3. Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

Nutrition Facts (per serving)

405 Calories
16g Fat
62g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 405
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 20%
Cholesterol 189mg 63%
Sodium 463mg 20%
Protein 62g
Vitamin C 1mg 5%
Calcium 35mg 3%
Iron 2.7mg 15%
Potassium 522mg 11%
Folate, total 13.1mcg
Vitamin B-12 0.7mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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