I cook my crockpot chicken drumsticks cooked in a delicious homemade barbecue sauce made of ketchup, orange juice, brown sugar, red wine vinegar, honey, and parsley to make the perfect busy weeknight dinner. My whole family loves these sweet and savory slow cooker chicken drumsticks!
How to Store and Reheat
Store leftover crockpot BBQ chicken drumsticks in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven wrapped in aluminum foil until warmed through.
Top Tip for Success
To keep your chicken drumsticks juicy and tender, make sure to keep the heat on low at all times. If you try to speed up the cooking time by raising the temperature, you run the risk of drying out the meat or possibly undercooking the meat. Looking for a delicious side to go with this bbq chicken? This 5 Bean Salad is perfect!
How to Make Crockpot BBQ Chicken Drumsticks Step by Step
Heat the Crockpot: Place 8-10 bone-in, skin-on chicken drumsticks in a large crockpot set on low heat. Mix the Sauce: In a small bowl, stir together ¾ cup of ketchup, ⅓ cup of fresh orange juice, ¼ cup of dark brown sugar, ¼ cup of red wine vinegar, ¼ cup of olive oil, 2 tablespoons of honey, 2 tablespoons of minced fresh parsley, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, ¼ cup of water, and 2½ tablespoons of cornstarch. Pour the BBQ sauce mixture over the chicken, using a spoon to make sure all the chicken is coated. Cook the Chicken: Cook for 5-6 hours on low, or until the chicken reaches 165°F. Thicken the Sauce: After the chicken is cooked, you can serve it as is or take 2 cups of the leftover BBQ sauce/cooking liquid and heat it in a saucepan. Bring it to a boil and then reduce to a simmer until it’s thickened to your liking. Toss and Serve: Toss the thickened sauce with the drumsticks and serve.
