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

Before you start

Before starting, pat the chicken drumsticks dry with paper towels. This helps the glaze stick better. Slice the bell peppers into thick strips and cut the onion into wedges. Measure out the bourbon BBQ glaze and brown sugar.

Have a 6-quart slow cooker ready. No need to preheat the slow cooker; just add the ingredients as directed. If you plan to serve with mashed potatoes, prepare them while the chicken cooks.

Instructions

Layer and Glaze

1. 1Arrange the Chicken
   Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer as much as possible. They can overlap slightly, but try to keep them in a circle so they cook evenly.
   Look for The drumsticks should fit snugly in the bottom of the slow cooker.
   Tip If the drumsticks are very large, trim any excess skin to prevent greasiness.
2. 2Add the Vegetables
   Scatter the sliced bell peppers and onion wedges over the chicken, spreading them evenly. They will soften and release moisture as they cook, helping to create a flavorful sauce.
   Look for The vegetables should cover the chicken completely.
   Tip Cut the peppers and onion into similar-sized pieces so they cook at the same rate.
3. 3Pour the Glaze and Sprinkle Sugar
   Drizzle the bourbon BBQ glaze evenly over the chicken and vegetables. Sprinkle the brown sugar over the top, making sure to cover as much surface area as possible.
   Look for The glaze and sugar should coat the top of the ingredients.
   Tip No need to stir; the slow cooker will blend the flavors as it cooks.

The raw ingredients are arranged in the slow cooker: chicken drumsticks in a single layer, topped with sliced bell peppers and onion wedges.

The bourbon BBQ glaze and brown sugar are drizzled over the top, creating a sweet, sticky coating. The slow cooker is ready to be turned on.

Slow Cook

4. 4Cook Low and Slow
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through. The internal temperature of the thickest part of the drumsticks should reach 165°F (74°C).
   Look for The sauce should be bubbling gently and the chicken should be pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; the heat escapes and slows cooking.
5. 5Check for Doneness
   After 4 hours, check the chicken with an instant-read thermometer. Insert it into the thickest part of a drumstick without touching bone. The temperature must read 165°F (74°C).
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, continue cooking in 30-minute increments until the temperature is reached.

After 4-5 hours on low, the slow cooker is bubbling gently. The chicken is tender and the meat is pulling away from the bone. The sauce has thickened slightly and the peppers are soft. The kitchen smells of sweet bourbon and caramelized sugar.

Serve

6. 6Serve with Mashed Potatoes
   Spoon the creamy mashed potatoes onto a serving plate. Using tongs or a slotted spoon, transfer the glazed drumsticks and peppers onto the potatoes. Spoon extra sauce over the top.
   Look for The chicken should be glistening with sauce and the peppers tender.
   Tip For a thicker sauce, simmer the liquid in a small saucepan for a few minutes.

The glazed drumsticks are lifted onto a plate with creamy mashed potatoes. The sauce is spooned over the top, and the peppers and onions are served alongside. The chicken is glossy and sticky, and the potatoes soak up the delicious sauce.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken. Each time the lid is lifted, heat escapes, which can extend cooking time. Another mistake is overcooking the chicken, which can make it dry even in a slow cooker.

Use a thermometer to ensure doneness rather than guessing. Finally, don't skip the brown sugar; it's essential for the caramelized glaze.

How to tell it’s done

The chicken is done when it is fork-tender and the internal temperature in the thickest part of the drumstick, not touching the bone, reads 165°F (74°C). The sauce should be bubbling and slightly thickened.

The peppers and onions should be soft and translucent. If the chicken is not yet at temperature, continue cooking in 30-minute increments and check again.

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