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Rub 8 skinless chicken legs with 3 to 4 teaspoons jerk seasoning. Place in a 4-quart or larger slow-cooker. Pour 3/4 cup barbecue sauce and 1 tablespoon dark rum (optional) over chicken. Turn chicken to coat. Cover and cook on low 6 to 8 hours or until chicken is tender. Place chicken and sauce on a platter. Sprinkle with 1/4 cup sliced green onions. (Adapted from Family Circle magazine.)


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