Peach Bourbon Glazed Chicken Drumsticks: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a slow cooker that is large enough to hold the chicken in a single layer. If your drumsticks are large, you may need to overlap them slightly, which is fine.

Have your measuring cups and spoons ready, and consider warming the bourbon BBQ glaze slightly so it pours easily. Pat the chicken dry with paper towels before placing it in the slow cooker to help the glaze adhere better.

Instructions

Layer and Glaze

1. 1Layer the Chicken and Peaches
   Place the chicken drumsticks in the slow cooker, arranging them in a single layer as much as possible. Pour the sliced peaches over the top, spreading them evenly among the drumsticks.
   Look for The drumsticks should be nestled in the bottom with peaches covering them.
   Tip For even cooking, try to keep the drumsticks in one layer; overlap slightly if needed.
2. 2Add the Bourbon BBQ Glaze
   Drizzle the bourbon BBQ glaze over the chicken and peaches, using a spoon to coat the drumsticks as evenly as possible.
   Look for The glaze should coat the chicken and peaches in a thin, even layer.
   Tip If the glaze is thick, warm it slightly to make it easier to pour.
3. 3Sprinkle with Brown Sugar
   Sprinkle the dark brown sugar over the top of the glazed chicken and peaches. Do not stir; the sugar will melt and create a rich sauce during cooking.
   Look for The brown sugar should be evenly scattered over the surface.
   Tip The sugar will caramelize as it cooks, adding depth to the sauce.

At this stage, the slow cooker should contain a neat layer of chicken drumsticks covered with peach slices, glaze, and brown sugar.

The raw ingredients will look vibrant and colorful, with the brown sugar creating a speckled topping. Before moving on, ensure the chicken is arranged as evenly as possible and the glaze is spread over most of the surface.

Slow Cook

4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and the meat is falling off the bone.
   Look for The sauce should be bubbling gently and the chicken should be very tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After a few hours, the slow cooker will be filled with a bubbling, aromatic sauce. The chicken will look glossy and deeply browned, and the peaches will have softened and released their juices. The kitchen will smell sweet and smoky. Check that the chicken is tender and cooked through before proceeding to the next phase.

Serve

5. 5Serve the Glazed Drumsticks
   Using tongs, transfer the chicken drumsticks to a serving platter. Spoon the peaches and sauce over the top. Serve hot, with mashed potatoes or crusty bread to soak up the sauce.
   Look for The chicken should be glistening with sauce and the peaches soft and syrupy.
   Tip For a thicker sauce, simmer the liquid in a skillet for a few minutes before serving.

The finished dish should be a rich, deep amber color with a thick, syrupy sauce. The chicken should be glistening and the peaches soft and jammy. When you lift a drumstick, the meat should be falling off the bone. The sauce should coat the back of a spoon. Serve immediately, spooning extra sauce over the top.

Common mistakes

One common mistake is lifting the lid of the slow cooker too often to check on the food, which lets out heat and extends the cooking time. Another is using frozen peaches without thawing them first, which can add excess water to the sauce.

Finally, be careful not to overcook the chicken—while it is forgiving, leaving it too long can cause the meat to become mushy and the sauce to burn.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the meat is so tender it easily pulls away from the bone. The sauce should be thick and syrupy, and the peaches should be soft and translucent.

If you prefer a thicker sauce, you can transfer the liquid to a saucepan and simmer it for a few minutes to reduce it, but this is optional.

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