Pineapple Bourbon Glazed Chicken Drumsticks: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a high-quality bourbon molasses BBQ glaze that you love—the flavor really shines through. If you prefer a spicier kick, add a pinch of cayenne or a few dashes of hot sauce to the glaze mixture.

The sauce will be a bit thin after slow cooking, so if you like it thick, simmer it on the stovetop for 10-15 minutes to reduce. This also concentrates the flavor.

To make the chicken extra sticky, after glazing, place the drumsticks under the broiler for 2-3 minutes until the edges char slightly. Watch closely to prevent burning. If you have leftovers, the sauce will thicken further as it cools; you can thin it with a little water or chicken broth when reheating.

Variations

• Spicy Pineapple Bourbon Chicken: Add 1-2 finely chopped chipotle peppers in adobo sauce to the glaze mixture for a smoky heat. Serve with cooling avocado or sour cream on the side.
• Pineapple Bourbon Chicken Thighs: Swap drumsticks for boneless, skinless chicken thighs. Cook on low for 3-4 hours, then shred for tacos or sandwiches.
• Pineapple Bourbon Pork Ribs: Use 3-4 lbs of pork spare ribs instead of chicken. Cook on low for 6-8 hours until tender, then broil with extra glaze for a caramelized finish.
• Vegan Pineapple Bourbon Jackfruit: Replace chicken with 2 cans of young jackfruit in water, drained and shredded. Cook on low for 4 hours, then serve on slider buns with coleslaw.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water when reheating.

Freezer

Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Or microwave in 30-second bursts, stirring in between.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently in the microwave or in a skillet over medium-low heat until warmed through, adding a splash of water if the sauce is too thick. Allow leftovers to cool for no more than 2 hours before refrigerating.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

If you're short on time, you can also cook the chicken on high for 2-3 hours instead of low for 4-5 hours, though low heat yields the most tender results.

Serving ideas

Serve the glazed drumsticks over a bed of creamy garlic mashed potatoes to soak up the incredible sauce. The sweetness of the pineapple pairs beautifully with the savory potatoes.

For a complete meal, add a side of steamed green beans or a crisp green salad. The sauce is also delicious drizzled over rice or quinoa.

For a fun twist, use the shredded chicken to make sliders or tacos. The sweet and smoky flavor works well with coleslaw and pickled onions. If you have extra sauce, it's fantastic brushed on grilled chicken or pork. This recipe is versatile enough to be the star of a casual dinner or a game-day spread.

Frequently asked questions

Recipe card

Pineapple Bourbon Glazed Chicken Drumsticks: 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks (about 2 1/2 lb)
• 20 oz pineapple chunks in juice, undrained
• 1/2 cup bourbon molasses BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. Place the chicken drumsticks in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. Pour the undrained pineapple chunks and juice evenly over the chicken. In a small bowl, stir together the bourbon BBQ glaze and dark brown sugar until the sugar is dissolved, then pour the mixture over the top. Do not stir; just let the ingredients settle.
2. Cover the slow cooker and cook on low heat for 4 hours, or until the chicken is tender and cooked through. The sauce will bubble gently and the pineapple will soften and caramelize. Do not lift the lid during the first 3 hours to keep the heat steady.
3. After 4 hours, check that the chicken is cooked through by inserting an instant-read thermometer into the thickest part of a drumstick without touching bone. The temperature should read at least 165°F (74°C). The meat should be pulling away from the bone and very tender.
4. If you prefer a thicker, more lacquered sauce, remove the chicken and pineapple to a plate using tongs. Pour the sauce into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
5. Return the chicken and pineapple to the slow cooker and pour the thickened sauce over the top, turning the drumsticks to coat them evenly. Let them sit in the warm sauce for 5 minutes so the glaze clings to the meat.
6. Spoon a bed of creamy garlic mashed potatoes onto each plate. Arrange the glazed drumsticks and caramelized pineapple chunks on top, and drizzle with extra sauce from the slow cooker. Serve hot.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.