Peach Hickory BBQ Drumsticks: Easy 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Pat the chicken drumsticks dry with paper towels—this helps the sauce adhere better.

If using fresh peaches, slice them into wedges; if frozen, no prep needed. Measure out the BBQ sauce so everything is ready to go. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken drumsticks in the slow cooker in a single layer, arranging them in a circle if possible. Pour the sliced peaches over the top, spreading them evenly. Drizzle the hickory BBQ sauce over the chicken and peaches, using a spoon or spatula to coat the drumsticks as evenly as possible.
   Look for The drumsticks should be well coated with sauce and peaches scattered throughout.
   Tip No need to stir—the slow cooker will do the work.
2. 2Cook on Low
   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 tender and reaches an internal temperature of 165°F (74°C). The sauce will bubble and thicken slightly as the chicken cooks.
   Look for The sauce will be bubbling gently around the edges of the cooker.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid—each peek adds 15 minutes of cooking time.

At the end of this phase, the slow cooker is filled with raw drumsticks, peach slices, and BBQ sauce. The sauce may not cover everything evenly, but that's okay—it will distribute as the chicken cooks and releases juices.

The slow cooker should be set to low and the lid firmly in place. The house will soon start to smell sweet and smoky.

Bubble and Glaze

3. 3Baste the Chicken
   Once the chicken is cooked through, use a spoon to baste the drumsticks with the sauce from the bottom of the slow cooker. The sauce should be thick and glossy, coating the chicken nicely.
   Look for The sauce should cling to the spoon and coat the chicken easily.
   Tip If the sauce seems thin, leave the lid off for the last 15 minutes of cooking.
4. 4Optional: Broil for Caramelization
   For extra caramelization, transfer the drumsticks to a baking sheet and broil for 2 to 3 minutes, until the edges are slightly charred. Watch closely to prevent burning. This step is optional but adds a nice smoky finish.
   Look for The edges should be lightly charred and the sauce bubbling.
   Tip Line the baking sheet with foil for easy cleanup.

After a few hours, the sauce will be bubbling gently around the edges, and the chicken will look glossy and deeply browned. The peaches will have softened and melded into the sauce. The drumsticks should be tender enough that a fork slides in easily. Baste them with the sauce to ensure even coating.

Serve and Savor

5. 5Serve and Enjoy
   Serve the drumsticks hot over steamed jasmine rice, spooning the peach and BBQ glaze over the top. Garnish with fresh herbs if desired, though the dish is delicious as is.
   Look for The chicken should be fall-off-the-bone tender and glistening with sauce.
   Tip For a complete meal, add a side of steamed green beans or a simple salad.

The final phase is all about serving. The chicken should be fall-off-the-bone tender, with the meat easily pulling away from the bone. The sauce should be thick and clingy, with a deep mahogany color. Serve over rice or with your favorite sides, and spoon extra glaze over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken. Each time you open the slow cooker, heat escapes and adds 15 minutes to the cooking time.

Another is using too much BBQ sauce—½ cup is plenty; the peaches release liquid as they cook, so the sauce will thin out. Finally, don't overcrowd the slow cooker; arrange the drumsticks in a single layer so they cook evenly.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) measured with an instant-read thermometer inserted into the thickest part of the drumstick without touching bone.

The meat should be pulling away from the bone and easily pierced with a fork. The sauce should be thick and glossy, coating the chicken evenly. If the sauce seems thin, remove the lid and let it cook on high for 15 more minutes to reduce.

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