Mandarin Hickory BBQ Chicken Drumsticks: Effortless Slow-Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Drain the mandarin oranges thoroughly to remove excess liquid, which could make the sauce watery. Grate the ginger using a fine grater or microplane—no need to peel if the ginger is fresh.

Measure out the BBQ sauce. Have the chicken drumsticks ready, preferably at room temperature for about 15 minutes before cooking (but not longer than 30 minutes).

Instructions

Assemble the Ingredients

1. 1Arrange the Drumsticks
   Place the chicken drumsticks in the slow cooker, arranging them in a single layer or slightly overlapping if needed. They should fit snugly but not be piled too high.
   Look for The drumsticks should be in a single layer for even cooking.
   Tip If using frozen drumsticks, thaw them in the refrigerator overnight before adding.
2. 2Add the Citrus and Ginger
   Scatter the drained mandarin orange segments over the chicken, then sprinkle the freshly grated ginger evenly over the top.
   Look for The oranges and ginger should be distributed over the chicken.
   Tip Use a fine grater to grate the ginger; no need to peel if using a microplane.
3. 3Pour Over the BBQ Sauce
   Pour the hickory brown-sugar BBQ sauce over the chicken and oranges, using a spatula to spread it evenly so all the drumsticks are coated.
   Look for The sauce should cover most of the chicken, but some exposed areas are fine.
   Tip For extra coverage, flip the drumsticks in the sauce after pouring.

At this point, you should have raw chicken drumsticks arranged in the slow cooker, topped with mandarin orange segments and grated ginger, and coated with hickory BBQ sauce. The ingredients should be evenly distributed, and the sauce should cover most of the chicken. The slow cooker is ready to turn on.

Slow-Cook to Tender 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 reaches an internal temperature of 165°F (74°C).
   Look for The sauce should be bubbling gently and the chicken should be pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid opening the lid during cooking to maintain heat and moisture.
5. 5Check for Doneness
   Using an instant-read thermometer, check the thickest part of a drumstick without touching bone. It should read at least 165°F (74°C). The meat should be very tender and easily pierced with a fork.
   Look for The thermometer reads 165°F (74°C) and the meat is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, continue cooking for another 30 minutes and check again.

After several hours on low, the sauce should be bubbling gently, and the aroma of hickory and citrus should fill the kitchen. The chicken should look glazed and slightly caramelized at the edges.

The meat should be pulling away from the bone, and the sauce should be thick and glossy. A quick temperature check should read 165°F (74°C).

Serve and Enjoy

6. 6Serve Over Rice
   Serve the drumsticks hot over steamed jasmine rice, spooning the glossy BBQ sauce and mandarin segments over the top.
   Look for The sauce is thick and glossy, coating the chicken beautifully.
   Tip For a lighter meal, serve with a side salad instead of rice.

The drumsticks are ready to serve. They should be glistening with sauce, with mandarin segments nestled among them. The chicken should be so tender that it falls off the bone with a gentle tug. Serve over steamed rice, spooning extra sauce and oranges on top for a beautiful, appetizing presentation.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken, which lets heat escape and extends cooking time. Resist the urge.

Another is using too much liquid—the oranges and sauce provide enough moisture, so don't add extra water or broth. Finally, be careful not to overcook, as the chicken can become mushy. Stick to the recommended time and check for doneness.

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 meat, without touching bone. The meat should be very tender and easily pull away from the bone.

The sauce should be thickened and glossy, clinging to the chicken. If you insert a fork into a drumstick, it should twist easily. If not, continue cooking for another 30 minutes and check again.

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