Sticky Crockpot Chicken Drumsticks

Sticky Drumsticks
Slice of Chic/Flickr
  • 10 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 10 hrs
  • Yield: Serves 8-10
Ratings (93)

Sticky Crockpot Chicken Drumsticks is a wonderful recipe for kids and adults alike. The sauce is highly flavored, but with simple ingredients. And this recipe makes the drumsticks so incredibly tender. 

You can add or omit spices according to your family's tastes. If your kids don't like spicy foods, reduce the chili powder and garlic powder and the pepper. But if your family likes it hot, add some crushed red pepper flakes, minced jalapeño peppers, or chipotle peppers in adobo sauce. That's true for any recipe.

You can also make this delicious sticky, fragrant recipe with a whole chicken, but I like the drumsticks best. This recipe can also be made with chicken breasts or chicken thighs. Leave the bone in, but remove the skin. If you use chicken breasts, the cooking time will be reduced to about 5 hours total. The thighs will cook in about the same time as the drumsticks.

You can sometimes buy skinned drumsticks in the supermarket, but you'll probably have to do that preparation step yourself. Use a paper towel to grab the skin, which can be slippery, and pull it off. 

Serve this sweet, spicy, and sticky dish with some steamed vegetables, such as baby carrots, asparagus, or green beans, and some breadsticks. A cooling salad, such as a cucumber salad or fruit salad, would be a great accompaniment. Some cold beer for the adults, and cold milk or sparkling water for the kids is all you need.

What You'll Need

  • 1-1/2 teaspoons salt
  • 1 tablespoon plain or smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme leaves
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 pounds  chicken drumsticks, skinned
  • 1 chopped onion
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup

How to Make It

In a small bowl, thoroughly combine salt and all the spices. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the chicken.

Place the chicken in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.

In the morning, spray a 4-quart slow cooker with nonstick cooking spray. Place the onions in the bottom of the prepared crockpot and top with the chicken.

In a small bowl, combine the honey, brown sugar, and ketchup; drizzle over the chicken. 

Cover and cook on low for 8 to12 hours until very tender. If you have a newer crockpot, the chicken will most likely be done in 7 to 8 hours. Check with a food thermometer - the temperature should be 165 degrees F.  Serve immediately with lots of napkins.