Need a dinner everyone will actually agree on? These slow cooker chicken drumsticks are sweet, saucy, and unbelievably easy with minimal prep.
- Flavor: Each bite of drumstick is coated in a smoky, sweet BBQ sauce with a hint of spice.
- Skill Level: This is an easy recipe for beginners that uses just a few simple ingredients.
- Prep Note: Poking the chicken with a fork helps the sauce seep into the drumsticks for more flavor.
- Time-Saving Tip: On busy weeknights, I season the drumsticks, pour store-bought sauce on top, and let the crockpot do the rest of the work. It’s just a few minutes of prep time with no browning and no pre-cooking.
- Serving Suggestions: Serve these up with cornbread and a simple green salad for an easy weeknight dinner.
Key Ingredients
- Chicken: Choose evenly-sized skin-on chicken drumsticks. Bone-in chicken thighs will also work.
- BBQ Sauce: Choose your favorite BBQ sauce! I love Sweet Baby Ray’s for its sweet, tangy flavor, but smoky or spicy BBQ sauces work too.
- Seasoning: Buy a Cajun seasoning or try our homemade version and have it on hand for other recipes. Add a pinch of smoked paprika to boost the smoky flavor.
How to Cook Slow Cooker Chicken Drumsticks
- Dry drumsticks and poke with a fork.
- Sprinkle with seasoning, and add to the slow cooker.
- Mix the sauce ingredients (full recipe below) and pour over the drumsticks.
- Cook in the crock pot, and serve with extra sauce.
Save and Reheat
Keep leftover slow cooker chicken drumsticks in an airtight container in the fridge for up to 4 days. Reheat by adding a little extra sauce and popping it in the air fryer or under the broiler.
Cooled drumsticks will keep in the freezer for 3 months, making them great for meal prep. Thaw in the refrigerator and reheat in the oven in a covered dish until heated through. Broil for a few minutes.
BBQ Night at Home
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Pat the drumsticks dry with paper towels and poke each one a few times with a fork.
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Sprinkle the Cajun seasoning evenly over the drumsticks and rub it in to coat.
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Place the drumsticks in a single layer in the bottom of a 6 quart slow cooker.
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In a small bowl, stir together the barbecue sauce, honey, and garlic powder and pour the sauce mixture over the drumsticks.
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Cover and cook on high for 2 to 4 hours or on low for 4 to 5 hours, until the chicken is cooked through and tender.
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Optional: For a sticky glaze and crispy edges, transfer the drumsticks to a foil-lined baking sheet and broil 4 to 6 inches from the heat for 3 to 4 minutes, or until lightly caramelized.
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Serve with extra barbecue sauce for dipping.
- *If your Cajun seasoning is salty, reduce the amount to taste or use a homemade Cajun seasoning blend.
- Use any barbecue sauce; I like Sweet Baby Ray’s.
- Keep leftovers in an airtight container in the refrigerator for 4 days. They will also keep in the freezer for 3 months.
Calories: 465 | Carbohydrates: 55g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1081mg | Potassium: 589mg | Fiber: 1g | Sugar: 47g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
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