Pat chicken dry and quickly sear the skin side in a hot skillet with olive oil for 2-3 minutes to develop a golden crust and lock in flavor before transferring to the crockpot.

Toast the garlic powder, cumin, and paprika in the hot skillet for 30 seconds before adding the sauce to intensify their aromatic compounds and deepen overall flavor complexity.

Reserve half your BBQ sauce to add in the last 30 minutes of cooking to maintain a bright, fresh flavor instead of allowing it to become overly concentrated and one-dimensional.

Arrange chicken legs and thighs with skin facing upward in the crockpot to prevent the skin from becoming soggy and help it stay slightly textured even after slow cooking.

Transfer cooked chicken to a serving dish and set the crockpot to high with the lid off for the last 15 minutes to evaporate excess moisture and create a rich, clingy sauce coating.