Slow Cooked Raspberry Chicken Legs – CE
brown rice, green beans
  • Clean Eating
  • poultry
Slow Cooked Raspberry Chicken Legs – CE
brown rice, green beans
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 12 chicken legs
  • 1/2 raspberry preserves
  • 4 T reduced-sodium soy sauce
  • 1 t spicy brown mustard
  • 1/4 t black pepper
On Cooking Day
  • 2 T cornstarch
  • 2 T water
  • 2 pkg frozen brown rice steamers
  • 18 oz frozen green beans

Instructions

To Assemble
  1. Add all 5 ingredients to a zipper bag and squish to combine.
To Cook
  1. Add the chicken to a slow cooker. Cook on low for 5-7 hours.
  2. Remove chicken from the slow cooker and drain off any excess fat. Add the remaining juices to a saucepan and bring to a boil.
  3. In a small bowl, stir the cornstarch and water together. Stir the cornstarch mixture into the sauce and allow to cook and thicken for 1-2 minutes.
  4. Prepare brown rice and green beans per package instructions. Pour the sauce over the chicken and serve.

Ingredients

Prep
  • 12 chicken legs
  • 1/2 raspberry preserves
  • 4 T reduced-sodium soy sauce
  • 1 t spicy brown mustard
  • 1/4 t black pepper
On Cooking Day
  • 2 T cornstarch
  • 2 T water
  • 2 pkg frozen brown rice steamers
  • 18 oz frozen green beans

Instructions

To Assemble
  1. Add all 5 ingredients to a zipper bag and squish to combine.
To Cook
  1. Add the chicken to a slow cooker. Cook on low for 5-7 hours.
  2. Remove chicken from the slow cooker and drain off any excess fat. Add the remaining juices to a saucepan and bring to a boil.
  3. In a small bowl, stir the cornstarch and water together. Stir the cornstarch mixture into the sauce and allow to cook and thicken for 1-2 minutes.
  4. Prepare brown rice and green beans per package instructions. Pour the sauce over the chicken and serve.
©5dinners1hour llc 2026