Slow Cooker Bourbon Glazed Chicken Drumsticks with Vidalia Onions Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, choose a bourbon BBQ glaze that has a good balance of sweet and smoky. If you prefer a thinner sauce, add a few tablespoons of water or chicken broth before cooking.

If you like a thicker glaze, remove the chicken and onions after cooking, then simmer the sauce on the stovetop or on high until it reduces to your liking.

To make the dish even easier, place the chicken in the slow cooker frozen—just add 1 to 2 hours to the cooking time. Always use an instant-read thermometer to check for doneness, as slow cookers vary. Let the chicken rest for at least 10 minutes after cooking; this helps the juices redistribute and keeps the meat moist.

Variations

• Spicy Bourbon Glaze: Add 1 to 2 teaspoons of hot sauce or a pinch of cayenne pepper to the glaze for a spicy kick. You can also use a chipotle bourbon BBQ sauce for a smoky heat.
• Honey Bourbon Chicken: Replace the brown sugar with honey, and use a honey bourbon BBQ glaze. Reduce the honey to 3 tablespoons if you prefer a less sweet sauce.
• Chicken Thighs: Substitute 8 bone-in, skinless chicken thighs for the drumsticks. Cook on LOW for 4 to 5 hours, or until tender and cooked through. The cooking time may be slightly shorter, so check early.
• Vegetarian Version: Replace the chicken with 2 pounds of halved Brussels sprouts or a mix of root vegetables. Cook on LOW for 3 to 4 hours, until tender. The sauce will caramelize on the vegetables.

Storage and make-ahead

Fridge

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

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding broth if needed.

Reheat

Reheat in a covered skillet over medium-low heat, or in the microwave in 30-second bursts, until piping hot. Add a bit of water or broth to loosen the sauce.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the sauce may thicken as it cools.

Reheat gently in the microwave or in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. The chicken can also be shredded and used in sandwiches, tacos, or over rice.

This recipe is ideal for making ahead. Prepare the slow cooker as directed, then cover and refrigerate the raw mixture for up to 24 hours before cooking.

Alternatively, cook the chicken fully, let it cool, and refrigerate in the sauce for up to 4 days. Reheat gently before serving. The glaze will absorb into the chicken, making it even more flavorful.

Serving ideas

Serve the glazed drumsticks over a bed of creamy mashed potatoes, as shown, to soak up the sweet bourbon sauce. The caramelized onions are a key part of the dish—spoon them generously over each drumstick.

A side of roasted green beans or a crisp green salad balances the richness. For a heartier meal, add crusty bread to mop up the sauce.

This dish also works well with rice, grits, or polenta. For a casual dinner, serve the drumsticks with coleslaw and cornbread. The sweet and smoky flavors pair well with tangy or acidic sides. Garnish with chopped parsley or chives if desired, though the dish is delicious as is.

Frequently asked questions

Recipe card

Slow Cooker Bourbon Glazed Chicken Drumsticks with Vidalia Onions

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks
• 2 large Vidalia onions, thinly sliced
• 4 cloves garlic, minced
• 1 cup bourbon 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, slightly overlapping if needed. They should fit snugly in the bottom of the insert.
2. Scatter the sliced Vidalia onions and minced garlic evenly over the chicken. The onions will cook down and caramelize as the chicken simmers.
3. 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.
4. 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.
5. 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.
6. Turn off the slow cooker and let the chicken rest in the sauce for 10 minutes before serving. This allows the juices to redistribute.
7. Spoon the glazed drumsticks and caramelized onions over a bed of creamy mashed potatoes. Drizzle with extra sauce from the slow cooker.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

38 g

Fat

24 g

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