Crockpot Drumsticks Recipes: Easy BBQ Drumsticks
Drumsticks in the crockpot are cheap and tender, and they cook while you do something else. This easy drumsticks recipe uses a smoky BBQ glaze and a short trip under the broiler for sticky skin.
6
servings10
minutes6
hoursSeasoned drumsticks cook with a splash of BBQ sauce until tender, then get brushed with more sauce and broiled until sticky.
Ingredients
3 lb chicken drumsticks, about 10 to 12
1 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 small yellow onion, sliced
3/4 cup BBQ sauce, divided
1/4 cup chicken broth
1 tbsp apple cider vinegar
1 tbsp honey
Directions
- Mix the brown sugar, paprika, garlic powder, onion powder, salt and pepper.
- Toss the drumsticks with the oil and then the spice mix until coated.
- Spread the sliced onion in the bottom of a 6-quart slow cooker.
- Stand or lay the drumsticks over the onion. A few layers is fine.
- Mix 1/4 cup of the BBQ sauce with the broth and vinegar and pour it down the side.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours. The drumsticks are done at 175 degrees F and the meat is close to falling off the bone.
- Heat the broiler and line a baking sheet with foil.
- Mix the remaining 1/2 cup BBQ sauce with the honey.
- Move the drumsticks to the sheet, brush with the sauce, and broil 3 to 4 minutes until sticky and lightly charred.
- Brush with more sauce and serve hot.
Notes
- Chicken thighs can replace the drumsticks. The meat will fall apart if cooked past 6 hours, so check early. Swap BBQ sauce for buffalo and ranch if you prefer. Leftovers keep 4 days. Reheat at 375 degrees F for 15 minutes to keep the sticky coating.
Why drumsticks in the slow cooker
Drumsticks are cheap, lean on bones, and packed with flavor. Cooked in a slow cooker they stay juicy and almost fall off the bone, which is exactly what you want when searching for easy drumsticks in crockpot recipes. It is also very inexpensive, which makes it a go-to for busy families. A big pack of drumsticks feeds a crowd for very little money, and the cooker does the work.
Five to six hours on LOW makes the meat tender and lets the rub soak in. A short trip under the broiler at the end turns the soft, pale skin into a sticky, caramelized glaze. The sauce thickens as it cooks and the rub builds a crust of flavor on the skin. By the end, the meat is so tender that you can barely lift a drumstick without it falling apart.
Ingredient notes
Chicken drumsticks: Buy ten to twelve of similar size, about three pounds in all. Pat them dry before seasoning.
Smoked paprika: It gives a deep red color and a faint smoky flavor, which stands in for the grill.
Brown sugar: It balances the paprika and helps the glaze caramelize.
BBQ sauce: Choose one you like, since it is the main flavor. A thick, tangy sauce works best.
Apple cider vinegar and honey: They add tang and sweetness, and they thin the sauce enough to coat the meat.
Chicken broth: A quarter cup keeps the bottom from scorching without watering down the sauce. Use low-sodium broth if you can.
Tips for the best result
Dry rub first: Coat the drumsticks in the spice mix before they go into the cooker. It sticks better and flavors the meat all the way through. Use a mix of rub and a little oil, which helps the spices cling to the skin.
Use only a little liquid: A quarter cup of broth is enough. Extra liquid washes off the rub and boils the chicken. Stand the drumsticks upright around the edge of the cooker if you can, so the meaty ends sit above the liquid.
Soggy skin is the most common complaint: Place the cooked drumsticks on a lined baking sheet, brush with the remaining sauce, and broil for three to five minutes until sticky. Brush with sauce just before broiling, because the sugar burns quickly. Watch the pan closely for the last three minutes.
Swaps and variations
Chicken thighs can replace the drumsticks and take the same time. Swap the BBQ sauce for buffalo sauce, then serve with ranch. For a sweeter flavor, stir a spoonful of pineapple juice into the sauce. One swap that does not work is boneless breast, which will dry out and turn stringy.
Use a mix of honey and hot sauce for a sweet and spicy version, or a dry rub with chili powder and cumin for a Tex-Mex flavor. Add a squeeze of lime right at the end.
What to serve with it
Serve with coleslaw, cornbread, mac and cheese, or corn on the cob. A plate of pickles and raw vegetables helps cut the sweet sauce. Keep napkins close. For a casual dinner, add a pile of napkins and a stack of paper towels.
Storing, freezing and reheating
Refrigerate leftovers for four days. Freeze for up to three months. Reheat in a 350°F oven for 15 minutes or in a covered skillet on low, so the skin stays sticky and the meat stays moist. For an easy lunch, pull the meat off the bone, and use it in tacos or on salads.
Crockpot Drumsticks Recipes: Easy BBQ Drumsticks at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by chicken drumsticks, brown sugar, smoked paprika, garlic powder
Tips for Crockpot Drumsticks Recipes: Easy BBQ Drumsticks
Chicken thighs can replace the drumsticks. The meat will fall apart if cooked past 6 hours, so check early. Swap BBQ sauce for buffalo and ranch if you prefer. Leftovers keep 4 days. Reheat at 375 degrees F for 15 minutes to keep the sticky coating.
Crockpot Drumsticks Recipes: Easy BBQ Drumsticks FAQ
How long does Crockpot Drumsticks Recipes: Easy BBQ Drumsticks take?
Crockpot Drumsticks Recipes: Easy BBQ Drumsticks takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Drumsticks Recipes: Easy BBQ Drumsticks serve?
This recipe makes 6 servings.
What do I need to make Crockpot Drumsticks Recipes: Easy BBQ Drumsticks?
13 ingredients, led by chicken drumsticks, brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
