Description
Tender, flavorful BBQ chicken drumsticks cooked low and slow in the crockpot with a simple spice rub and delicious homemade barbecue sauce. A family favorite!
Ingredients
Scale
- 2.5 – 3 pounds chicken drumsticks
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup barbecue sauce (your favorite brand)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (packed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Instructions
- Pat chicken drumsticks dry with paper towels.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, cayenne pepper (if using), salt, and black pepper.
- Generously rub the spice mixture all over the chicken drumsticks.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken drumsticks for 2-3 minutes per side, until browned. Remove from skillet and set aside.
- In a medium bowl, whisk together chicken broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, and brown sugar until brown sugar is dissolved.
- Place chopped onion and minced garlic in the bottom of the crockpot. Arrange seared (or un-seared) chicken drumsticks on top of the onion and garlic in a single layer.
- Pour the barbecue sauce mixture over the chicken drumsticks, making sure they are evenly coated.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. Chicken is done when it is very tender and easily pulls away from the bone and reaches an internal temperature of 165°F (74°C).
- Carefully remove the drumsticks from the crockpot and place them on a cutting board. Use two forks to shred the chicken, discarding the bones and skin (if desired). Return the shredded chicken to the crockpot and stir it into the remaining sauce.
- Serve the crockpot chicken drumsticks (whole or shredded) with your favorite sides. Garnish with fresh parsley or chopped green onions, if desired.
Notes
- Spice Level: Adjust the amount of cayenne pepper to your liking. Omit for no heat, or add red pepper flakes for more spice.
- Sweetness: Add an extra tablespoon of brown sugar or a drizzle of honey for a sweeter sauce.
- Smokiness: Add a teaspoon of liquid smoke to the barbecue sauce for a more intense smoky flavor.
- Vegetables: Add sliced bell peppers, carrots, or celery to the crockpot along with the onion and garlic.
- Thickening the Sauce: Remove the chicken from the crockpot after it’s cooked and whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the sauce in the crockpot and cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Broiling for Extra Crispiness: After the chicken is cooked in the crockpot, you can transfer it to a baking sheet and broil it in the oven for a few minutes, watching carefully to prevent burning.
- Bone-In, Skin-On Thighs: You can substitute chicken thighs for drumsticks in this recipe. The cooking time will be similar.
- Honey Garlic Variation: Omit the barbecue sauce and brown sugar. Instead, use 1/2 cup honey, 1/4 cup soy sauce, 2 tablespoons minced garlic, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
- Prep Time: 15 minutes
- Cook Time: 360 minutes