Slow Cooker Bacon Glazed Chicken Step-by-step instructions

Before you start

Before you begin cooking, gather all of the ingredients and equipment to ensure a smooth preparation process. Measure out the barbecue sauce, cook and crumble the bacon if you have not already done so, and gather your chicken seasoning.

Pat the chicken drumsticks completely dry with paper towels, as this helps the seasoning adhere better to the skin. Spray the inside of the slow cooker crock with nonstick cooking spray to prevent the sauce from burning along the edges and to make cleanup much easier later on.

Instructions

Seasoning and Arranging the Chicken

1. 1Season the Chicken
   Pat the chicken drumsticks dry with paper towels. Rub the chicken seasoning evenly over all sides of the drumsticks, ensuring they are completely coated for maximum flavor before placing them in the slow cooker.
   Look for Ensure the seasoning is evenly distributed.
   Tip Patting the chicken dry helps the seasoning stick.
2. 2Arrange in the Slow Cooker
   Place the seasoned chicken drumsticks into the bottom of the slow cooker crock. Arrange them in a relatively even layer so they cook consistently throughout the process.
   Look for Arrange in a single or slightly overlapping layer.
   Tip Grease the crock first for easier cleanup.

At the end of this initial phase, the chicken drumsticks should be evenly coated in the chicken seasoning, showing a light dusting across all sides. Once arranged in the slow cooker, the drumsticks should sit in a relatively even layer, ready to receive the rich glaze. There should be no dry spots on the chicken skin.

Saucing and Slow Cooking

3. 3Prepare the Sauce
   In a bowl, mix together the barbecue sauce and the pre-cooked bacon bits until the bacon is evenly distributed throughout the sauce.
   Look for The bacon should be well suspended in the sauce.
   Tip Use crispy bacon to prevent it from getting too soggy.
4. 4Sauce and Cook
   Pour the barbecue bacon sauce evenly over the seasoned chicken drumsticks in the slow cooker. Cover the slow cooker with the lid and cook on low for four to five hours, or on high for two to three hours.
   Look for The sauce should cover most of the chicken.
   Tip Keep the lid on to maintain consistent heat.

During this phase, you will hear a gentle bubbling sound from inside the slow cooker, and a rich, smoky aroma will begin to fill the kitchen.

The barbecue sauce will have thinned slightly as it combines with the chicken's natural juices, and the bacon bits will be evenly distributed throughout the bubbling liquid. The chicken meat will begin to shrink back from the bone slightly.

Glazing and Final Basting

5. 5Baste the Chicken
   Carefully remove the slow cooker lid and use tongs to baste the drumsticks with the bubbling bacon barbecue sauce from the bottom of the pot, ensuring they are fully coated.
   Look for The chicken will look tender and glistening.
   Tip Be gentle so the tender meat does not fall off the bone.
6. 6Check Temperature and Serve
   Insert a digital meat thermometer into the thickest part of the largest drumstick without touching the bone. Ensure the internal temperature reaches at least 165°F (74°C) before turning off the slow cooker. Let the chicken rest for five minutes, then serve hot with extra sauce spooned over the top.
   Look for The chicken is safe when it reaches 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest helps lock in the juices.

At the very end of the cooking cycle, the chicken drumsticks will look incredibly tender, and the sauce will have thickened into a sticky, glistening glaze that clings to the meat. The bacon bits will be deeply embedded in the caramelized exterior of the drumsticks. The meat should feel extremely tender when pierced with a fork, and the skin will have a beautiful golden-brown lacquer.

Common mistakes

One common mistake is adding raw bacon directly to the slow cooker, which results in a soggy texture and an overly greasy sauce. Always crisp the bacon beforehand. Another error is opening the slow cooker lid too frequently during the cooking process; each time the lid is removed, significant heat escapes, which can add up to twenty minutes to your total cooking time.

Lastly, avoid overcooking the chicken to the point where the meat completely falls off the bone before serving, as this makes the drumsticks difficult to handle and present nicely.

How to tell it’s done

The best and safest way to determine if the chicken is fully cooked is by using a digital meat thermometer inserted into the thickest part of the drumstick, making sure not to touch the bone.

The safe internal temperature for poultry is 165°F (74°C). At this temperature, the meat will be perfectly juicy, tender, and safe to consume. The juices should run completely clear when the meat is pierced.

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