Crockpot Jalapeño Honey Soy Chicken Drumsticks Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker (or larger) and a clean cutting board. Drain the pineapple tidbits thoroughly and pat them dry with a paper towel to remove excess moisture. Slice the jalapeños into rings, wearing gloves if you prefer.

Mince the garlic. Measure out the honey and soy sauce. You'll also want an instant-read thermometer to check the chicken's doneness, and a serving platter and rice for serving. Everything else is just a matter of layering and walking away.

Instructions

Layer the Ingredients

1. 1Arrange the Chicken
   Place the chicken drumsticks in the bottom of a 6-quart slow cooker, arranging them in a single layer in a circle so they cook evenly. The drumsticks should fit snugly without overlapping too much.
   Look for The drumsticks form a neat ring in the bottom of the Crockpot.
   Tip If the drumsticks are very large, trim any excess skin to keep the dish from becoming greasy.
2. 2Add the Pineapple and Jalapeños
   Scatter the drained pineapple tidbits and the fresh jalapeño rings evenly over the chicken. There's no need to stir; just let the ingredients settle as they are.
   Look for The pineapple and jalapeño pieces are scattered across the top of the chicken.
   Tip Wear gloves when slicing jalapeños to avoid burning your hands.
3. 3Drizzle the Sauce
   In a small bowl, whisk together the honey, soy sauce, and minced garlic. Pour the mixture evenly over the chicken, pineapple, and jalapeños. Do not stir.
   Look for The sauce coats the top of the ingredients and pools slightly in the bottom of the Crockpot.
   Tip Use a spatula to scrape every last bit of honey from the measuring cup.

At the end of this phase, the slow cooker contains a neat circle of raw chicken drumsticks topped with pineapple tidbits and jalapeño rings, all drizzled with the honey-soy-garlic sauce.

The sauce pools in the bottom, and the colors are bright and fresh. There's no need to stir; just make sure the sauce is mostly covering the chicken and the ingredients are evenly distributed.

Slow Cook to Perfection

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through. The sauce will bubble gently around the edges as it cooks.
   Look for The sauce is gently bubbling and the chicken is beginning to pull away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; the heat escapes and adds to the cooking time.
5. 5Check the Temperature
   After 4 hours, check the chicken with an instant-read thermometer inserted into the thickest part of a drumstick, avoiding the bone. The chicken is safe to eat when it reaches 165°F (74°C).
   Look for The thermometer reads at least 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking in 30-minute increments and check again.

After 4 hours on low, the kitchen smells sweet and savory. The sauce is bubbling gently around the edges of the slow cooker, and the chicken is starting to shrink back from the ends of the bones. The pineapple pieces have softened and begun to caramelize, and the jalapeños are tender. The chicken should be cooked through and reach 165°F (74°C) when tested.

Glaze and Serve

6. 6Thicken the Sauce
   Once the chicken is cooked, use tongs to transfer the drumsticks to a serving platter, leaving the sauce in the slow cooker. Set the slow cooker to high and let the sauce bubble uncovered for 10 to 15 minutes, until it thickens slightly.
   Look for The sauce reduces and coats the back of a spoon.
   Tip If you prefer a thicker glaze, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 2 minutes.
7. 7Glaze the Chicken
   Return the drumsticks to the slow cooker and turn them in the thickened sauce to coat each piece thoroughly. Let them sit in the sauce for a few minutes to absorb the flavor.
   Look for Each drumstick is shiny and coated with a sticky amber glaze.
   Tip Use a silicone brush to help coat the chicken evenly if the sauce is still thin.
8. 8Serve and Enjoy
   Serve the glazed drumsticks over steamed rice, spooning extra sauce and the caramelized pineapple and jalapeños on top. The chicken should be so tender it falls off the bone.
   Look for The chicken is glossy, the pineapple is caramelized, and the jalapeños are soft.
   Tip Garnish with fresh cilantro or lime wedges if desired, though the video keeps it simple.

Once the sauce has thickened and the chicken is coated, the dish looks like something from a restaurant: glossy, sticky drumsticks with caramelized pineapple and jalapeño pieces clinging to them. The sauce is thick enough to coat a spoon, and the chicken is so tender it falls off the bone. Serve immediately over rice, spooning extra sauce on top.

Common mistakes

The most common mistake is lifting the lid too often to check on the food. Every time the lid is lifted, heat escapes and adds 20 to 30 minutes to the cooking time. Trust the process and wait until the minimum cooking time has passed.

Another mistake is adding too much liquid — the chicken and pineapple release quite a bit of juice, so you don't need to add any broth or water. Finally, don't skip draining the pineapple. Extra liquid can make the sauce thin and watery instead of thick and sticky.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the drumstick, avoiding the bone. The meat should be so tender that it easily pulls away from the bone with a fork.

The sauce should be thickened and glossy, and the pineapple and jalapeños should be soft and caramelized. If the sauce seems thin, let it bubble on high for a few minutes to reduce. The finished dish will have a rich amber color and a sticky texture that coats the spoon.

• Poultry: 165°F (74°C) in the thickest part