Slow Cooker Honey Mustard Chicken Drumsticks for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near an electrical outlet. Have all your ingredients measured and ready to go.

If you are using fresh carrots instead of baby carrots, peel and chop them into uniform 2-inch chunks to ensure they cook through at the same rate as the chicken. Check that your chicken drumsticks are fresh and have been stored in the refrigerator until the very last moment before you add them to the slow cooker.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw chicken drumsticks into the bottom of the slow cooker in a single layer to ensure even cooking. Arrange the baby carrots around the chicken pieces.
   Look for The chicken should be touching the base of the slow cooker.
   Tip Avoid overcrowding the slow cooker so the sauce can circulate properly.

At this stage, the slow cooker should be neatly arranged with the drumsticks at the bottom, creating a stable base. The carrots should be distributed around the chicken to ensure they cook in the flavorful juices. Check that the power cord is clear of any water or obstructions. The ingredients should look fresh, raw, and ready for the seasoning process, with no overcrowding in the vessel.

Seasoning and glazing

2. 2Season and glaze
   Sprinkle the garlic powder evenly over the chicken and carrots. Pour the honey mustard sauce over the top, ensuring everything is well coated.
   Look for The sauce should coat the chicken thoroughly.
   Tip Use a spatula to gently move the chicken if necessary to distribute the sauce.

The chicken and carrots should now be lightly dusted with garlic powder and completely coated in the honey mustard sauce. The sauce should be distributed evenly, pooling slightly at the bottom, which will help create the final glaze. Ensure there are no large clumps of seasoning on one side. The smell of the mustard and garlic should be subtle but present as you prepare to close the lid.

Slow cooking to perfection

3. 3Cook and serve
   Cover and cook on low for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving.
   Look for The chicken is tender and pulls 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.

The final phase is complete when the kitchen fills with the savory, sweet aroma of the finished dish. The chicken should be glistening with the thickened honey mustard glaze, and the carrots should be soft.

Before serving, verify the internal temperature of the chicken with a thermometer to ensure it has reached 165°F (74°C). The meat should look tender and juicy, having absorbed the flavors of the sauce.

Common mistakes

A common mistake is lifting the lid too frequently during the cooking process. Each time you peek, heat escapes, which significantly increases the total cooking time and can result in unevenly cooked chicken.

Another error is failing to ensure the chicken is in a single layer; stacking the drumsticks can lead to the ones in the middle remaining undercooked. Finally, ensure you are using the low setting; high heat can cause the honey mustard sauce to burn or separate prematurely.

How to tell it’s done

The chicken is done when the meat is opaque throughout and pulls easily away from the bone. A meat thermometer inserted into the thickest part of the drumstick, avoiding the bone, should read at least 165°F (74°C).

The honey mustard sauce should be thickened and clinging to the surface of the chicken, and the carrots should be fork-tender. If the meat offers resistance when poked, continue cooking for another 20 minutes before checking the temperature again.

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