Slow Cooker Chicken Drumsticks

Need a dinner everyone will actually agree on? These slow cooker chicken drumsticks are sweet, saucy, and unbelievably easy with minimal prep.

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

1. Dry drumsticks and poke with a fork.
2. Sprinkle with seasoning, and add to the slow cooker.
3. Mix the sauce ingredients (full recipe below) and pour over the drumsticks.
4. 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.

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Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

• Pat the drumsticks dry with paper towels and poke each one a few times with a fork.

• Sprinkle the Cajun seasoning evenly over the drumsticks and rub it in to coat.

• Place the drumsticks in a single layer in the bottom of a 6 quart slow cooker.

• In a small bowl, stir together the barbecue sauce, honey, and garlic powder and pour the sauce mixture over the drumsticks.

• 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.

• 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.

• 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

Cuisine American

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