Slow-Cooker Honey Soy Chicken Drumsticks with Bell Peppers Step-by-step instructions

Before you start

Before you start, measure out all the ingredients and have them ready. Slice the bell peppers into strips and cut the onion into wedges. Mince the garlic. Place the chicken drumsticks in the slow cooker first, then add the vegetables.

In a small bowl, whisk together the honey, soy sauce, and garlic. Pour the sauce over everything. You can also do this step in the morning and refrigerate the assembled slow cooker insert overnight—just add 30 minutes to the cooking time.

Instructions

Layer and Sauce

1. 1Layer the Chicken and Vegetables
   Place the chicken drumsticks in the bottom of a 6-quart slow cooker, arranging them in a single layer. Scatter the sliced bell peppers and onion wedges over the chicken.
   Look for The drumsticks should be snug but not crowded; the peppers and onions will pile up slightly.
   Tip For even cooking, try to keep the drumsticks in one layer as much as possible.
2. 2Make the Honey-Soy Sauce
   In a small bowl, whisk together the honey, soy sauce, and minced garlic. Pour the mixture evenly over the chicken and vegetables.
   Look for The sauce should coat the chicken and vegetables evenly; it will look thin at this point.
   Tip Use a spatula to scrape every bit of the sticky sauce into the slow cooker.

The raw drumsticks and vegetables are in the slow cooker, and the honey-soy sauce is poured over the top. The sauce should be evenly distributed, coating the chicken and vegetables. The raw chicken should look pink and the vegetables crisp. The sauce will be thin and pale, but it will thicken and darken as it cooks.

Slow-Cook

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the meat easily pulls away from the bone.
   Look for The sauce will be bubbling and the chicken will look glossy and glazed.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes to the cooking time.

After several hours, the slow cooker will be bubbling gently and the kitchen will smell sweet and savory. The chicken should be cooked through and tender, and the sauce will have deepened in color and thickened.

The vegetables will be soft and translucent. The chicken should register 165°F (74°C) on an instant-read thermometer.

Serve

4. 4Serve and Enjoy
   Using a slotted spoon, transfer the chicken and vegetables to a serving platter. Spoon some of the pan sauce over the top. Serve hot, with steamed rice if desired.
   Look for The chicken should be fall-off-the-bone tender and the sauce thick and sticky.
   Tip If the sauce is too thin, remove the chicken and vegetables, then simmer the sauce on the stovetop or on HIGH with the lid off for 10–15 minutes.

The chicken is glossy and glazed, with the sauce clinging to each piece. The vegetables are tender and coated in the sticky sauce. The dish looks rich and appetizing, with a deep amber color. Serve immediately, spooning extra sauce over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the food—this lets out heat and extends the cooking time. Another is overcrowding the slow cooker; if the drumsticks are stacked too high, they may not cook evenly.

Also, don't skip the garlic—it adds a savory depth that balances the sweetness. Finally, be careful not to overcook, as the chicken can become dry if left too long, even in a slow cooker.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, measured with an instant-read thermometer. The meat should pull easily from the bone and be completely tender.

The sauce should be bubbling and slightly thickened, and the vegetables should be soft and glazed. If the chicken is not yet tender, continue cooking and check again after 30 minutes.

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