Dinner · Part 3 of 3: Tips & recipe card

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

Name: Slow Cooker Bourbon Glazed Chicken Drumsticks
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 8 chicken drumsticks; 3 bell peppers (red, yellow, green), sliced; 1 sweet onion, cut into wedges; 1/2 cup bourbon BBQ glaze; 2 tbsp dark brown sugar

By Clara Weller · Oct 28, 2026

Slow cooker bourbon glazed chicken drumsticks with bell peppers in a glossy black crockpot

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 4

Tips for success

For the best flavor, use a bourbon BBQ glaze that you love. If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce along with the glaze.

The brown sugar is key to developing that sticky, caramelized coating, so don't skip it. If you have time, let the chicken marinate in the glaze for an hour in the refrigerator before cooking.

To thicken the sauce at the end, remove the chicken and vegetables to a platter, then pour the liquid into a small saucepan. Simmer over medium heat for 5-10 minutes until reduced and syrupy.

You can also mix a tablespoon of cornstarch with water and stir it into the slow cooker liquid, then cook on high for 10 minutes.

Variations

Spicy Bourbon Glaze: Add 1-2 teaspoons of Sriracha or your favorite hot sauce to the glaze mixture, or sprinkle in a pinch of cayenne pepper for a kick of heat.
Honey Garlic: Replace the bourbon BBQ glaze with 1/2 cup honey, 1/4 cup soy sauce, and 4 minced garlic cloves. Omit the brown sugar.
Pineapple Bourbon: Add a 20-ounce can of crushed pineapple (drained) along with the glaze and brown sugar. The pineapple adds sweetness and a tropical twist.
Smoky Chipotle: Stir 1-2 minced chipotle peppers in adobo sauce into the glaze. This adds a smoky, spicy depth that pairs well with the bourbon.

Storage and make-ahead

Fridge: Leftovers keep in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until piping hot.
Freezer: Freeze cooked drumsticks and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in the microwave or in a covered skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. Reheat gently in the microwave or in a skillet over medium heat until warmed through.

You can prep the ingredients up to a day ahead: slice the peppers and onion, and place them in a resealable bag. Keep the chicken in a separate container.

When ready to cook, simply layer everything in the slow cooker. The glaze and brown sugar can also be combined in a small bowl and refrigerated.

Serving ideas

Serve the glazed drumsticks over a bed of creamy mashed potatoes to soak up the delicious sauce. The sweet bourbon glaze pairs beautifully with the savory potatoes. Add a side of steamed green beans or a simple green salad for a complete meal.

For a more casual presentation, serve the drumsticks directly from the slow cooker with the peppers and onions on the side.

They are great for a family dinner or even a game-day spread. The sauce is also delicious drizzled over rice or polenta.

Frequently asked questions

Can this recipe be made with chicken thighs?

Yes, bone-in chicken thighs work well. They may cook slightly faster than drumsticks, so start checking for doneness at 3 1/2 hours. The internal temperature should still reach 165°F (74°C).

Can this be made ahead and reheated?

Yes, this recipe is great for meal prep. Cook as directed, then store in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. The sauce may thicken, so add a splash of water or broth when reheating.

Why does the sauce become watery?

The vegetables release moisture as they cook, which can thin the sauce. To thicken it, remove the chicken and vegetables, then simmer the liquid on the stovetop or mix a cornstarch slurry into the slow cooker and cook on high for 10 minutes.

Can this be cooked on high instead of low?

Yes, you can cook on high for about 2 1/2 to 3 hours. However, the low setting yields more tender meat because the collagen breaks down more slowly. Always check for doneness with a thermometer.

Is the alcohol in the bourbon glaze cooked out?

Most of the alcohol evaporates during the slow cooking process, but a small amount may remain. If you prefer to avoid alcohol, use a non-alcoholic BBQ sauce or substitute apple juice for the bourbon.

Recipe card

Slow Cooker Bourbon Glazed Chicken Drumsticks

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

8 chicken drumsticks
3 bell peppers (red, yellow, green), sliced
1 sweet onion, cut into wedges
1/2 cup bourbon BBQ glaze
2 tbsp dark brown sugar

Instructions

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.
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.
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.
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).
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).
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.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 490
Protein: 32 g
Carbohydrates: 30 g
Fat: 24 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.