Sticky BBQ Crock Pot Chicken Drumsticks
These ridiculously easy crock pot chicken drumsticks completely save your chaotic weeknights! Tender, bone-in chicken legs simmer fiercely in the slow cooker before getting flashed under a blistering hot broiler with thick, sweet barbecue sauce for an incredibly sticky finish.
Ingredients
- 3 lbs bone-in chicken drumsticks approx. 1350g
- 1 tablespoon extra virgin olive oil approx. 15ml
- 1 tablespoon dark smoked paprika approx. 14g
- 1 tablespoon coarse garlic powder
- 1 tablespoon coarse kosher salt
- 1 bottle / 18-ounce thick, molasses-based barbecue sauce (approx. 510g)
- 1/4 cup warm low-sodium chicken broth (approx. 60ml) - strictly optional if your machine runs dry
Instructions
- Prep the Slow Cooker: Generously coat the entire inside of your cold ceramic slow cooker insert with a rich non-stick cooking spray to completely prevent the sugars from permanently burning onto the walls.
- Season the Meat: Place your cold, raw chicken drumsticks onto a dry cutting board and aggressively pat them completely dry with paper towels. Rub the olive oil, smoked paprika, garlic powder, and kosher salt violently into the thick skin.
- Layer the Chicken: Arrange the heavily seasoned chicken legs directly into the bottom of the slow cooker. You can stack them tightly to ensure they all securely fit.
- Add the Base Glaze: Pour exactly 1/2 cup of the thick barbecue sauce directly over the cold meat. Use a silicone basting brush to smear the dark sauce entirely over the top layer of the chicken.
- Cook Slow and Low: Secure the heavy lid onto your machine and set the temperature to LOW. Let the dark meat cook completely undisturbed for exactly 4 hours until the hot, savory juices run clear and the meat pulls away from the bone.
- Broil for Crispiness: Use metal kitchen tongs to pull the hot poultry out of the wet bowl and onto a flat metal baking sheet. Brush them heavily with the remaining barbecue sauce from the bottle. Place them aggressively under a blistering hot oven broiler for exactly 4 minutes until violently sticky and caramelized. Serve immediately!
Notes
Checking for Doneness: The dark meat is completely safe to eat when a meat thermometer fiercely hits exactly 165°F (74°C) at the thickest part without touching the bone.
Shredded Option: If your slow cooker runs incredibly hot and the meat falls entirely off the bone, simply shred it with two forks and toss it back into the hot juices to serve on toasted hamburger buns.
Storage: Let the blazing hot poultry cool entirely to room temperature. Store leftovers in tightly sealed glass containers in the refrigerator for up to 4 days.
Reheating: Reheat the intensely sticky meat gently in a hot, dry oven. If using a microwave, place a slightly damp paper towel entirely over the cold chicken to prevent the dense meat fibers from violently drying out.