Slow Cooker Bourbon Glazed Chicken Drumsticks with Vidalia Onions Step-by-step instructions

Before you start

Before starting, gather all ingredients and a 6-quart slow cooker. Thinly slice the Vidalia onions and mince the garlic. Measure the bourbon BBQ glaze and brown sugar. There is no need to preheat the slow cooker or brown the chicken.

Pat the drumsticks dry with paper towels if they are very moist. Have an instant-read thermometer ready for checking doneness. If serving with mashed potatoes, prepare them just before serving or keep them warm in a covered dish.

Instructions

Layer and Go

1. 1Arrange the Drumsticks
   Place the chicken drumsticks in the bottom of a 6-quart slow cooker, arranging them in a single layer, slightly overlapping if needed. They should fit snugly in the bottom of the insert.
   Look for The drumsticks should cover the bottom of the slow cooker in a neat circle.
   Tip No need to brown the chicken first—the slow cooker does all the work.
2. 2Add Onions and Garlic
   Scatter the sliced Vidalia onions and minced garlic evenly over the chicken. The onions will cook down and caramelize as the chicken simmers.
   Look for The onions should cover the chicken completely.
   Tip Thin slices will melt into the sauce; thick slices will stay more distinct.
3. 3Pour Glaze and Sprinkle Sugar
   Pour the bourbon BBQ glaze evenly over the chicken and onions. Sprinkle the dark brown sugar over the top. Do not stir—layers will meld as they cook.
   Look for The glaze should coat the top of the chicken and onions.
   Tip Stirring is not needed; the slow cooker will blend the flavors.
4. 4Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and cooked through.
   Look for The sauce will be bubbling gently around the edges.
   Tip LOW is best for fall-off-the-bone texture; HIGH works in a hurry.

At the end of the first phase, the slow cooker contains raw drumsticks in a single layer topped with onions, garlic, glaze, and brown sugar. The ingredients are not stirred, but the layers are even.

The glaze and sugar form a thick, sticky coating over the onions. The slow cooker is covered and ready to cook. There is no visible liquid pooling at the bottom yet—that will develop as the chicken releases juices.

Simmer and Tenderize

5. 5Check for Doneness
   After the cooking time, check the internal temperature of the thickest drumstick with an instant-read thermometer. It should read at least 165°F (74°C). The meat should be pulling away from the bone.
   Look for The meat is fork-tender and the onions are caramelized.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, continue cooking in 15-minute increments.
6. 6Rest the Chicken
   Turn off the slow cooker and let the chicken rest in the sauce for 10 minutes before serving. This allows the juices to redistribute.
   Look for The sauce will thicken slightly as it rests.
   Tip Resting is short, but it makes the meat even juicier.

After the cooking time, the sauce is bubbling gently and the kitchen smells sweet and smoky. The chicken is deeply browned and the meat is pulling away from the bones. The onions have collapsed into soft, golden strands. The internal temperature of the thickest drumstick reads 165°F (74°C). The sauce is thick and glossy, coating the spoon. The chicken rests in the sauce, ready to be served.

Plate and Finish

7. 7Serve Over Mashed Potatoes
   Spoon the glazed drumsticks and caramelized onions over a bed of creamy mashed potatoes. Drizzle with extra sauce from the slow cooker.
   Look for The glaze should be thick and glossy.
   Tip Mashed potatoes are a classic pairing, but rice or crusty bread also work.

The glazed drumsticks are lifted onto a plate or bed of mashed potatoes. The caramelized onions are spooned over the top, and extra sauce is drizzled generously. The chicken is glossy and sticky, with a deep mahogany color. The onions are sweet and jammy, and the sauce is rich and intense. The dish is ready to serve, with the chicken still steaming and the sauce clinging to every bite.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cook time. Another is overcooking on high, which can dry out the chicken—low and slow is best.

Also, avoid stirring the mixture, as that can break up the chicken. Finally, don’t skip the rest time; letting the chicken sit in the sauce for a few minutes after cooking helps the glaze cling to the meat and keeps it juicy.

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 of the meat, away from the bone. The meat should be fork-tender and easily pull away from the bone.

The onions will be soft and caramelized, and the sauce will be bubbling and slightly thickened. If the sauce seems thin, remove the chicken and onions, then simmer the sauce on the stovetop or on the high setting for a few minutes to reduce.

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