A zesty, herby, rich chicken dish - the meat literally falls off the bone!
Place the chicken legs in a bowl. Stab the chicken legs with a knife to pierce the skin. Add the seasoning, stock cube, rosemary and black pepper to the bowl and rub into the chicken.
Cut the lemon in half. Put the chicken into the slow cooker pot, add 175ml water and the lemon and cover with the lid. Put on slow and cook for 7-8 hours.
Remove the chicken legs from the slow cooker, carefully as to keep the chicken legs in tact. Serve with your choice of side. If you fancy gravy, use the liquid from the slow cooker for more of the zesty, citrus flavours.