Combine all the ingredients for the rub together in a small bowl and then and rub on chicken legs.
Place in slow cooker. Cook on high for 2 hours or on low for 4 hours.
While the chicken is cooking, bring apple juice, tomato sauce, salt, vinegar, honey, and chili powder to a boil. Reduce heat and simmer for 15-20 minutes or until thickened.
Once chicken is cooked in slow cooker, preheat grill or broiler to medium high.
Brush chicken with barbeque sauce and grill/broil until crispy, about 3-5 minutes per side.
Serve with extra BBQ sauce on the side.
If you don't want to make your own BBQ sauce, use your favorite store-bought brand in place of the homemade sauce. Be sure to still use the dry rub.
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.
Instead of making homemade barbecue sauce on the stove, you could also mix together the ingredients and pour over chicken legs in the slow cooker and allow the sauce to cook in the slow cooker with the chicken drumsticks. I would then spoon the sauce over the chicken legs before broiling/grilling.