Crockpot BBQ chicken drumsticks
Smoky, fall-off-the-bone barbecue drumsticks from the slow cooker, finished under the broiler for sticky, charred edges.
- 320 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.35 a serving
- 480 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 10 chicken drumsticks
- 1 cup bbq sauce, divided
From your pantry
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
Each serving has about 480 calories, 37 g protein, 34 g carbs and 20 g fat, and costs about $1.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the smoked paprika, garlic powder, onion powder, brown sugar, salt and pepper together. the drumsticks dry and rub the mix all over them.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Put the drumsticks in the slow cooker, pour ½ cup of barbecue sauce and the vinegar over, and to coat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Cover and cook on LOW for 4 to 5 hours, until tender and the thickest drumstick reads 165°F.
Timer: 270 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Heat the with a rack about 6 inches below it and line a with foil. Lay the drumsticks on it.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: They’re very tender now. Lift them by the bone end with tongs so they don’t fall apart.Brush them with the rest of the barbecue sauce and 3 to 5 minutes, until sticky and at the edges.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 4 min
Dolly’s tip: Barbecue sauce burns fast under the broiler. Stay close.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
