In a small bowl, combine the brown sugar, paprika, salt, garlic powder, onion powder, and pepper together.
Pat the chicken legs dry with a paper towel and liberally rub the chicken legs with the spice rub, coating to cover.
Place the chicken legs into the slow cooker. Cover and cook on high for 2 hours or on low for 4 hours.
Once the chicken legs have reached an internal temperature of 162-165℉, remove them from the slow cooker and place them onto a sheet pan or broiler pan. Brush the chicken legs with barbeque sauce and broil until crispy, about 3-5 minutes per side.
Serve with extra BBQ sauce on the side.
Video
Notes
Chicken Skin: If you don't like chicken skin, peel off the skin before rubbing with the spice blend, for skinless chicken legs. I still like to broil or grill the chicken legs for a few minutes on each side to give a golden exterior to the chicken legs. Brown Sugar: This is completely optional, but adds a nice balance to the rub. All-Clad Slow Cookers: These models can cook a bit faster, so begin checking the temperature of the chicken 30 minutes prior to what the recipe states. Determining Cook Time: The best way to ensure your chicken is fully cooked, but not overcooked is to use a digital thermometer. Once the center of a chicken leg reaches between 162 to 165 degrees F the drumsticks are perfectly cooked.Storage: Store leftover chicken legs in an airtight container in the refrigerator for 3 days. Reheat by broiling under a broiler for 2-3 minutes per side.