Slow Cooker Bourbon Glazed Chicken Drumsticks Step-by-step instructions

Before you start

Before starting, pat the chicken drumsticks dry with paper towels to remove excess moisture. Peel the garlic cloves if not already peeled, and slice the scallions. Measure out the bourbon BBQ glaze and brown sugar. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Prep and Assemble

1. 1Arrange the Chicken
   Place the chicken drumsticks in the slow cooker, arranging them in a circle so they fit snugly. Scatter the garlic cloves and scallions over the top.
   Look for The drumsticks should be in a single layer, with garlic and scallions evenly distributed.
   Tip Pat the chicken dry with paper towels before adding to help the glaze stick.
2. 2Add the Glaze and Sugar
   Pour the bourbon BBQ glaze over the chicken, using a spoon to coat each piece. Sprinkle the dark brown sugar evenly over the top.
   Look for The chicken should be well coated with glaze and sugar.
   Tip No need to stir; the slow cooker will do the work.

At the end of this phase, the drumsticks are arranged in a circle in the slow cooker, with garlic and scallions scattered over them.

The glaze and brown sugar are poured over, coating the chicken evenly. The raw ingredients look vibrant and glossy, with the sugar starting to dissolve into the glaze.

Slow Cook

3. 3Slow Cook
   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 cooked through.
   Look for The sauce should be bubbling and the chicken should be pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to retain heat.

After several hours, the slow cooker is bubbling gently, and the kitchen fills with a sweet, savory aroma. The chicken is visibly tender, with the meat starting to pull away from the bone.

The sauce has thickened slightly and clings to the chicken. A quick temperature check should read 165°F (74°C).

Serve

4. 4Finish and Serve
   Once the chicken is cooked, use tongs to transfer to a serving plate. Spoon some of the glaze over the top. Serve with garlic mashed potatoes if desired.
   Look for The chicken should be glossy and coated with thick sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For a thicker sauce, simmer the remaining liquid in a saucepan for a few minutes.

The chicken is transferred to a serving plate, with extra glaze spooned over the top. The meat is glossy, dark, and sticky. Garlic cloves are soft and golden. If serving with mashed potatoes, the plate looks hearty and inviting, with the sauce pooling around the chicken.

Common mistakes

One common mistake is lifting the lid to check on the chicken, which releases heat and extends cooking time. Another is overcrowding the slow cooker; if the drumsticks are stacked too high, they may not cook evenly.

Avoid adding extra liquid, as the chicken releases its own juices. Finally, don't skip the brown sugar — it helps create that glossy, caramelized finish.

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 tender enough to pull easily from the bone.

The glaze should be thick and bubbling, with a deep amber color. If the chicken isn't quite there, continue cooking for another 30 minutes and check again.

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