Easy Slow Cooker Chicken Drumsticks in Sunday Tomato Sauce Tips, FAQ & printable recipe

Tips for success

If you find the sauce is too thin after cooking, you can remove the chicken and stir the sauce on the stovetop over medium heat for a few minutes to reduce it to your preferred consistency. This also allows you to adjust the seasoning with a pinch of salt or pepper if needed before serving. Be careful not to break the tender chicken pieces if you decide to return them to the thickened sauce.

For a deeper flavor, you can briefly sear the chicken drumsticks in a skillet before adding them to the slow cooker, although this is optional.

While not strictly necessary, searing adds a caramelized note to the meat that enhances the overall richness of the Sunday sauce. If you choose this step, ensure you account for the extra time and the additional pan that will need to be cleaned after preparing the meal.

Variations

• Spicy Tomato Drumsticks: Add a teaspoon of crushed red pepper flakes to the Italian seasoning for a subtle heat that complements the sweetness of the crushed tomatoes and the savory garlic.
• Mediterranean Style: Incorporate a handful of pitted Kalamata olives and a tablespoon of capers into the sauce during the final hour of cooking for a briny, Mediterranean-inspired twist on the classic sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat or in the microwave until the internal temperature reaches 165°F (74°C).

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Stored properly, the chicken and sauce will remain fresh in the refrigerator for up to three days.

When reheating, ensure the chicken is heated thoroughly until it reaches an internal temperature of 165°F (74°C) to maintain food safety and quality, using either a microwave or a stovetop pot.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it in the refrigerator.

Simply reheat the chicken and sauce in a slow cooker on low for about an hour or until heated through, or gently warm it on the stovetop over low heat, ensuring the chicken does not overcook.

Serving ideas

Serve these drumsticks hot, spooning plenty of the thick tomato sauce over each piece. This dish pairs beautifully with a side of crusty bread, which is perfect for mopping up the remaining sauce. For a more substantial meal, consider serving the chicken alongside a portion of al dente pasta, creamy polenta, or a fresh side salad to balance the rich, savory profile of the tomato-braised meat.

When plating, you can garnish the dish with a few fresh herbs if desired, such as chopped parsley or basil, to add a pop of color.

The tender meat and concentrated sauce make this a satisfying main course that requires little more than a simple starch or vegetable to round out the plate. Ensure that each serving includes a generous portion of the sauce to fully enjoy the slow-cooked aromatics.

Frequently asked questions

Recipe card

Easy Slow Cooker Chicken Drumsticks in Sunday Tomato Sauce

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 8 skinless bone-in chicken drumsticks
• 1 medium yellow onion, sliced into half-moons
• 4 cloves garlic, peeled
• 1 tbsp Italian seasoning
• 28 oz crushed tomatoes

Instructions

1. Arrange the skinless bone-in chicken drumsticks in the bottom of the slow cooker in alternating rows to ensure even cooking throughout the process.
2. Distribute the sliced yellow onion half-moons and the whole peeled garlic cloves evenly over the top of the arranged chicken drumsticks.
3. Sprinkle the Italian seasoning over the chicken, then pour the crushed tomatoes over the top, ensuring they cover the chicken and aromatics completely.
4. 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.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

18 g

Fat

12 g

Fiber

3.5 g

Sugar

9 g

Sodium

450 mg

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