Easy Slow Cooker Chicken Drumsticks in Sunday Tomato Sauce Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and placed on a stable, heat-resistant surface. Peel the garlic cloves and slice your yellow onion into uniform half-moon strips. Pat the chicken drumsticks dry with paper towels to remove excess moisture.

Having all ingredients measured and ready before you start assembling the layers in the slow cooker will make the process smooth and efficient, allowing you to get the meal cooking with minimal effort and cleanup.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Arrange the skinless bone-in chicken drumsticks in the bottom of the slow cooker in alternating rows to ensure even cooking throughout the process.
   Look for The drumsticks should be arranged in a single layer or slightly overlapping if necessary for the size of the cooker.
   Tip Ensure the chicken is patted dry before placing it in the cooker to avoid excess liquid buildup.
2. 2Add the aromatics
   Distribute the sliced yellow onion half-moons and the whole peeled garlic cloves evenly over the top of the arranged chicken drumsticks.
   Look for The onions and garlic should be spread across the surface to impart flavor as they braise.
   Tip Using whole garlic cloves allows them to soften and mellow during the long, slow cook time.

At this stage, the slow cooker should be neatly arranged with the drumsticks in alternating rows. The aromatics are spread across the top, ready to release their flavors into the tomato base. Everything looks organized and prepared for the long, slow braise that will follow, ensuring all ingredients are positioned to cook evenly and absorb the savory notes from the seasonings and the tomato sauce.

Adding the sauce

3. 3Season and sauce
   Sprinkle the Italian seasoning over the chicken, then pour the crushed tomatoes over the top, ensuring they cover the chicken and aromatics completely.
   Look for The tomatoes should form a consistent layer over the chicken to keep it moist while cooking.
   Tip Avoid stirring the ingredients after adding the tomatoes; keep the layers intact for the best results.

The crushed tomatoes now completely coat the chicken and aromatics, creating a rich, thick layer. The Italian seasoning is distributed, and the dish is ready for the heat.

Visually, the slow cooker insert should be well-filled but not overflowing, with the tomato sauce providing the necessary moisture to braise the chicken effectively over the coming hours, setting the stage for a delicious and tender outcome.

Braised to perfection

4. 4Slow cook until tender
   Cover and cook on low for 6 hours or on high for 3 hours. Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.
   Look for The sauce will be thick and fragrant, and the chicken should be soft and pull away from the bone easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the drumstick, avoiding the bone, for an accurate reading.

After the cooking time, the chicken is fully braised and tender, surrounded by a thick, fragrant tomato sauce. The onions have melted into the sauce, and the garlic cloves are soft. The kitchen will smell deeply savory and warm. Check that the chicken is fully cooked through by ensuring it reaches 165°F (74°C), confirming it is ready to be served hot and fresh from the cooker.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even cooking; ensure the drumsticks are arranged in a single layer. Another error is removing the lid frequently during the cooking process; every time the lid is lifted, heat escapes, significantly increasing the total cooking time.

Additionally, avoid using high heat if you have the time for the low setting, as a slower, lower temperature produces a more tender and flavorful result, especially with bone-in poultry cuts.

How to tell it’s done

The chicken is perfectly cooked when the meat is extremely tender and pulls away easily from the bone. The tomato sauce should have thickened slightly and become aromatic, with the onions and garlic softened and fully incorporated.

Use a digital meat thermometer inserted into the thickest part of the drumstick, ensuring it does not touch the bone, to confirm an internal temperature of at least 165°F (74°C). This ensures the chicken is safe to eat while maintaining its juicy texture.

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