Peach Teriyaki Chicken Drumsticks: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If using fresh peaches, wash and slice them into thick wedges. If using frozen, measure them out and let them sit at room temperature for a few minutes to slightly thaw—this helps them release their juices more evenly.

Measure out the teriyaki glaze and have the sesame seeds ready. Cook the jasmine rice according to package instructions, or use leftover rice if you have it. This recipe is all about minimal prep, so you'll have everything in the slow cooker in under 10 minutes.

Instructions

Layer and Dump

1. 1Arrange the Chicken
   Place the chicken drumsticks in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. They can overlap slightly, but try to keep them even for uniform cooking.
   Look for The drumsticks should form a snug layer at the bottom of the cooker.
   Tip If using frozen drumsticks, thaw them in the refrigerator overnight first.
2. 2Add the Peaches
   Scatter the sliced peaches evenly over the chicken drumsticks. No need to stir—the peaches will break down and create a sweet sauce as they cook.
   Look for The peaches should cover the chicken in a single layer.
   Tip Frozen peaches can be added straight from the freezer.
3. 3Pour the Glaze and Sprinkle Sesame
   Drizzle the teriyaki glaze evenly over the chicken and peaches. Sprinkle the toasted sesame seeds on top. Do not stir; the layers will meld during cooking.
   Look for The glaze should coat the top of the chicken and peaches.
   Tip For extra flavor, use a teriyaki glaze with ginger and garlic.

At this stage, the slow cooker contains raw chicken, peach slices, teriyaki glaze, and sesame seeds. The chicken should be arranged in a single layer, with the peaches scattered on top. The glaze should be drizzled evenly, and the sesame seeds sprinkled over everything. The ingredients look vibrant and colorful—the golden peaches, the glossy brown glaze, and the white sesame seeds contrast nicely with the raw chicken. This is the 'dump and go' phase, so no cooking has happened yet.

Low and Slow

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). The peaches will soften and meld with the glaze.
   Look for The sauce will be bubbling gently and the chicken will be pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid—each peek adds 20 minutes to the cooking time.
5. 5Check the Chicken
   After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a drumstick, avoiding the bone. It should read 165°F (74°C). The meat should be very tender and easily pierced with a fork.
   Look for The chicken should be fall-off-the-bone tender and the sauce thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking in 30-minute increments.

After 4 hours on low, the slow cooker will be filled with a bubbling, aromatic sauce. The chicken should be deeply browned and tender, with the meat starting to pull away from the bone. The peaches will have softened and released their juices, blending with the teriyaki glaze to create a syrupy, caramel-colored sauce. The aroma is sweet and savory, with notes of ginger and garlic from the glaze. The sauce should be gently simmering, and the chicken should easily pierce with a fork.

Plate and Serve

6. 6Serve Over Rice
   Spoon the cooked jasmine rice onto a serving platter or individual plates. Use tongs to lift the chicken drumsticks from the slow cooker and place them over the rice. Spoon the peaches and extra glaze on top.
   Look for The chicken should be glossy with sauce, and the peaches soft and syrupy.
   Tip For a thicker sauce, simmer the juices in a saucepan for a few minutes before serving.

When you lift the chicken from the slow cooker, it should be glistening with sauce and so tender that it threatens to fall apart. The peaches should be soft and syrupy, almost like a compote.

When placed over a bed of steaming jasmine rice, the dish looks stunning—the glossy chicken, the golden peaches, and the fluffy white rice. The sauce pools around the rice, ready to be soaked up. The sesame seeds add a subtle crunch and visual appeal. This is the moment to enjoy the fruits of your (minimal) labor.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken. Every time you lift the lid, heat escapes and adds 20-30 minutes to the cooking time. Trust the process and keep the lid on. Another mistake is using boneless, skinless chicken breasts—they will dry out in the slow cooker.

Stick with bone-in, skin-on drumsticks or thighs for the most tender results. Also, resist the urge to stir the ingredients while they cook; letting them sit helps the chicken cook evenly and the sauce to develop properly.

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, measured with an instant-read thermometer. The meat should be so tender that it easily pulls away from the bone, and the sauce should be bubbling gently.

The peaches should be soft and translucent, and the sauce should have thickened slightly. If the sauce seems too thin, you can remove the chicken and peaches and simmer the sauce on the stovetop for a few minutes to reduce it. The dish should be served hot, with extra sauce spooned over the top.

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