I love this recipe because it’s effortless but delivers big flavor. It takes just a few minutes to season and sauce the drumsticks, and then the slow cooker does all the heavy lifting. The result? Sticky, juicy drumsticks that are perfectly sweet, a little tangy, and smoky enough to taste like they came off the grill. And if I want to level things up, a quick broil at the end adds a crave-worthy caramelized finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– Chicken drumsticks (about 2 pounds) – Salt – Black pepper – Garlic powder – Onion powder – Smoked paprika – 1 cup Sweet Baby Ray’s barbecue sauce (or your favorite BBQ sauce) – 2 tablespoons brown sugar – 1 tablespoon apple cider vinegar
Directions
Season the Chicken I start by seasoning the drumsticks generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add to the Slow Cooker I arrange the drumsticks in an even layer inside the slow cooker.
Mix the Sauce In a small bowl, I whisk together the barbecue sauce, brown sugar, and apple cider vinegar.
Sauce It Up I pour the sauce evenly over the drumsticks, making sure they’re well coated.
Slow Cook I cover the slow cooker and cook the chicken on LOW for 4–5 hours, or until the meat is tender and pulls away from the bone.
Optional: Broil for a Finish For that sticky, caramelized BBQ finish, I transfer the drumsticks to a baking sheet and broil them for 3–5 minutes, watching closely so they don’t burn.
Serve I spoon extra sauce over the top and serve warm with sides like corn, coleslaw, or roasted potatoes.
Servings and Timing
Servings: 4–6 (depending on appetite) Prep Time: 10 minutes Cook Time: 4–5 hours on LOW Broil Time (optional): 3–5 minutes Total Time: About 5 hours
Variations
Spicy Twist – I add a pinch of cayenne or hot sauce to the barbecue mix for a bit of heat.
Honey Garlic Style – I swap out brown sugar for honey and mix in a teaspoon of minced garlic.
Wings or Thighs – I’ve used the same sauce for chicken wings or thighs with great results.
Boneless Option – Boneless skinless chicken thighs also work well and cook a bit faster.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 4 days. Freezer: These freeze great! I cool completely, then freeze in a sealed container or freezer bag for up to 2 months. Reheat: To reheat, I microwave in 30-second bursts or bake at 350°F until warmed through. I sometimes broil again for a fresh caramelized touch.
FAQs
Can I use a different barbecue sauce?
Absolutely. I use Sweet Baby Ray’s because it’s rich and thick, but any barbecue sauce I like will work.
Can I cook it on HIGH?
Yes, if I’m short on time, I cook on HIGH for 2–3 hours, though I prefer LOW for maximum tenderness.
Do I need to sear the drumsticks first?
Not at all. The slow cooker makes them tender enough, and the broiler at the end adds that nice finish.
Can I use frozen drumsticks?
It’s best to thaw the chicken first for food safety and even cooking, but if I must, I make sure to add 1–2 hours to the cooking time and check for doneness.
What sides go best with this?
I usually serve them with mashed potatoes, rice, corn on the cob, or a simple green salad.
Conclusion
These Slow Cooker Sweet Baby Ray’s Chicken Drumsticks are everything I want in a no-fuss, high-reward dinner. They’re saucy, tender, and just a little sticky—in the best way. Whether it’s a weeknight meal or a laid-back weekend dinner, they always bring that comfort-food energy with hardly any effort.
Sticky, saucy, and fall-off-the-bone tender! These slow cooker drumsticks are sweet, smoky, and finished with a caramelized broil for BBQ-style flavor.
Season the Chicken:
Pat drumsticks dry and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
Place in Slow Cooker:
Arrange drumsticks in a single, even layer in the slow cooker.
Make the Sauce:
In a bowl, whisk together barbecue sauce, brown sugar, and vinegar. Pour evenly over the chicken.
Cook:
Cover and cook on LOW for 4–5 hours, or until chicken is tender and cooked through.
Optional – Broil for Caramelized Finish:
Transfer drumsticks to a foil-lined baking sheet. Broil on high for 3–5 minutes, until the sauce starts to caramelize and bubble. Watch closely to avoid burning.
Serve:
Serve hot with extra BBQ sauce on the side, if desired.
Notes
Make it Spicy: Add hot sauce or crushed red pepper flakes to the sauce mixture.
Make Ahead Tip: Season the chicken and mix the sauce ahead of time—store in the fridge until ready to slow cook.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat under the broiler or in a covered skillet.
