These Slow Cooker Chicken Drumsticks take all the guesswork out of dinnertime. You get that amazing, smoky-sweet taste you crave, and the chicken becomes so unbelievably fork-tender it practically falls off the bone.
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No more guessing if your chicken is done! The slow cooker takes all the worry out, cooking the drumsticks perfectly and safely every time. It’s effortless, foolproof, and downright delicious—you’re going to love how easy this recipe is!
Slow Cooker Drumsticks
When busy nights hit and I do not know what to cook, this is one of my go-to recipes that is always on repeat, especially during back-to-school nights. They are sweet, savory, sticky, and impossible to resist!
Pro Tip
If you want the skin extra crispy when broiling at the end, stay closer to 1 tablespoon of oil — too much oil can keep the skin from crisping as much.
Slow Cooker Chicken Drumsticks
Ingredients
- 3 pounds chicken drumsticks about 6-10 depending on size
- 1 Tablespoon olive oil 13g
- 1 Tablespoon smoked paprika 7.5g
- 1 Tablespoon brown sugar 12.5g
- 1 teaspoon sea salt 6g
- 1 teaspoon garlic powder 3g
- 12 oz jar barbecue sauce plus extra for dipping
Instructions
- Combine the paprika, brown sugar, salt and garlic powder in a small bowl.
- Place drumsticks in a big bowl and drizzle with olive oil. Toss to coat.
- Sprinkle seasoning evenly over all sides of chicken, pressing lightly so it sticks.
- Arrange drumsticks in a single layer in the slow cooker. Cover and cook on low for 5–6 hours (or HIGH for 3-4 hours) until the meat is tender and internal temperature reaches 165°F.
- Preheat the oven broiler. Line a baking sheet with foil or parchment for easy cleanup. Using tongs, transfer drumsticks from slow cooker to baking sheet. Brush generously with barbecue sauce.
- Broil for 4-5 minutes turning once and brushing with more sauce halfway through, until the skin is caramelized and slightly crispy.
- Let rest for 5 minutes. Serve with extra barbecue sauce for dipping.
Notes
You can also finish these in a 425°F oven for about 12–15 minutes if you prefer baking over broiling.
Skip the broiling if you prefer, you can either heat up the barbecue sauce and serve with the chicken drumsticks or use it as a cold dipping sauce.
Nutrition
How to Make
Gather recipe ingredients. Use chicken thighs or breasts in place of drumsticks (cooking time may vary).
If you do not have smoked paprika, use regular paprika for a milder flavor without the smoky flavor, or try adding a drop of liquid smoke to the paprika to bring back the smoky taste.
Use a fork or a small whisk to combine all the spices in a small bowl. Break up any lumps in the brown sugar and ensure the spices are fully integrated. This creates a uniform dry rub that evenly coats the chicken.
Place drumsticks in a large mixing bowl. Drizzle with olive oil, toss thoroughly until each one is lightly and evenly coated in the oil. This layer of oil will help the dry rub adhere to the chicken and promote browning. Evenly sprinkle the prepared dry rub mixture over the oiled drumsticks. Gently turn and press the drumsticks with your hands to ensure the seasoning sticks to all sides and is fully adhered. This pressing action helps create a flavorful crust on the finished chicken.
Arrange the seasoned drumsticks in a single layer in the insert of your slow cooker, stacking them as little as possible to ensure even cooking. Place the lid securely on the slow cooker and cook on low for 5-6 hours.
Once the chicken is cooked, carefully remove using tongs and gently transfer the cooked drumsticks to the prepared baking sheet, arranging them in a single layer. Using a pastry brush, generously coat the top and sides of each drumstick with your favorite barbecue sauce. Place the baking sheet under the broiler until the sauce begins to bubble and caramelize. Flip drumsticks over, brush the other side, and broil until that side is also glossy and slightly charred.
Allow them to rest for about 5 minutes before serving; this lets the juices redistribute throughout the meat, ensuring it stays moist. Serve immediately with a small bowl of extra barbecue sauce on the side for dipping.
FAQs
Drumsticks naturally release a good amount of juices while cooking so no extra liquid is needed. However, for extra moisture, you can add ¼ cup of chicken broth if you would like it to have more liquid.
Cool completely, then refrigerate in an airtight container for up to 3–4 days. To reheat: warm in a 350°F oven for 10–15 minutes or in the microwave until heated through.
More Tips
- You can also finish these in a 425°F oven for about 12–15 minutes if you prefer baking over broiling.
- Skip the broiling if you prefer, you can either heat up the barbecue sauce and serve with the chicken drumsticks or use it as a cold dipping sauce.
Serving ideas
Add a side of veggies: You can serve a simple salad like this Panera Bread Greek Salad, or some Mediterranean roasted vegetables.
For a starchy side serve with Yellow rice, Instant Pot Basmati rice, or one of these pasta recipes.
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