No need to pull out the grill for these tender, saucy, and super easy Crock-Pot Chicken Drumsticks—they practically cook themselves!
All I can say is, thank goodness for whoever invented the Crock-Pot. I don’t know where I’d be without my slow cooker. In a given month, I probably use it more than any other appliance in my kitchen. From pulled pork to brisket, the Crock-Pot has made me look like the best chef this side of Lake Michigan. At least, that’s what I tell myself!
My kids are really into drumsticks, so lately I’ve been broasting, baking, and air-frying up a storm. Lucky for me, drumsticks are both tasty and affordable, perfect for feeding my ravenous family of five. And I know I’m lucky. Most of the week, I get to work from home, so I can carve out the time to make epic meals for my little clan. But lately, life has grown busier. Sometimes I need a recipe that doesn’t require me to hover over it, like this Crock-Pot chicken drumstick recipe—it’s the definition of easy. Just season, coat them with barbecue sauce, and let your slow cooker do its thing. A few hours later, broil the drumsticks for a caramelized glaze, and you’ve got a finger-licking meal, all without firing up the grill.Â
Crock-Pot drumsticks taste just as good as anything your oven or grill can make, and they’re way less laborious. The most difficult part of the recipe is deciding what BBQ to use. Do you go with something smoky or sweet? Spicy or mild? Should you make your own sauce? Well, I’ll leave that up to you.
Why broiling matters
Slow cookers often do all the heavy lifting for meals. However, there are exceptions. For example, my brisket. I like to pan-sear the meat in some butter and then add it to the Crock-Pot. The same goes for these drumsticks, except in reverse: slow cooker first, broiler second. While the Crock-Pot tenderizes the meat and soaks in the flavor, the broiler thickens the BBQ sauce so it caramelizes—the skin gets a slight crisp, too. However, keep your eye on your drumsticks. The sugar in the BBQ sauce burns faster than you think! We want crispy edges, not scorched.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. When I reheat the drumsticks, I usually brush on a little extra BBQ sauce to reinvigorate the flavor and texture. Set your oven to 350°F and bake for about 15 minutes. You could microwave them, but the skin won’t stay crispy—try broiling them for about 2 minutes.
Serving suggestions
When I make Crock-Pot chicken drumsticks, I crave sides like French Fries or Sweet Potato Fries. Another solid pick? Onion Rings In An Air Fryer—they’re less greasy but still bring all the flavorful crunch you’d expect from an onion ring. A classic Potato Salad Recipe never disappoints, though I’m partial to German Potato Salad because of its tangier flavor. If you want something lighter, a Broccoli Slaw or Kale Salad topped with dried cranberries and toasted almonds is a delicious way to get in your greens!
Crock-Pot Chicken Drumsticks
Ingredients Â
- Cooking spray
- 3 pounds chicken drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons smoked paprika
- 2 cups BBQ sauce divided
- Fresh parsley or green onions chopped (for garnish)
InstructionsÂ
- Spray the inside of your slow cooker with cooking spray.
- Pat the chicken drumsticks dry. Sprinkle salt, black pepper, garlic powder, and smoked paprika evenly over the drumsticks.
- Place the seasoned drumsticks in a single layer in the slow cooker.
- Pour 1 1/2 cups of BBQ sauce over the chicken, ensuring each piece is well coated.
- Cover and cook on high for 2-4 hours, until the chicken is thoroughly cooked.
- When cooking is complete, transfer the drumsticks to a baking sheet. Brush the remaining BBQ sauce over the drumsticks and broil on high for 3-5 minutes until the edges start to crisp. Serve hot, garnished with parsley or green onions.
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