Slow-Cooker Mandarin Bourbon Glazed Chicken Drumsticks Step-by-step instructions

Before you start

Before starting, ensure the chicken drumsticks are thawed if they were frozen. Drain the mandarin oranges thoroughly, reserving the juice for another use or discard. Grate the fresh ginger—no need to peel it if it's young.

Have the bourbon BBQ glaze and brown sugar measured and ready. Place the slow cooker on the counter and plug it in. This recipe requires no preheating or browning, so you can literally dump and go.

Instructions

Assemble and Start

1. 1Arrange the Chicken
   Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer, slightly overlapping if needed. They should fit snugly in the bottom of the pot.
   Look for The drumsticks should cover the bottom of the slow cooker evenly.
   Tip For even cooking, try to keep the drumsticks in one layer, but it's okay if they touch.
2. 2Add the Oranges and Ginger
   Scatter the drained mandarin orange segments over the chicken. Sprinkle the grated fresh ginger evenly over the top.
   Look for The oranges and ginger should be distributed over the chicken pieces.
   Tip Drain the oranges well to avoid extra liquid, which could make the sauce thin.
3. 3Pour the Glaze and Sugar
   Pour the bourbon BBQ glaze over the chicken and oranges. Sprinkle the dark brown sugar evenly over the top.
   Look for The glaze and sugar should coat the chicken and oranges.
   Tip No need to stir—the slow cooker will do the mixing.

At the end of this phase, you'll have a slow cooker filled with raw chicken drumsticks, mandarin orange segments, grated ginger, bourbon BBQ glaze, and brown sugar. The ingredients are layered but not mixed, with the glaze and sugar covering the chicken. The slow cooker is ready to be turned on. The kitchen smells of sweet orange and molasses.

Slow Cook to Tender

4. 4Cover and Cook on Low
   Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or until the chicken is tender and cooked through. Do not open the lid during cooking unless necessary.
   Look for The sauce should be bubbling gently around the edges after a few hours.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid—each opening adds 20 minutes of cooking time.
5. 5Check the Chicken for Doneness
   After 4 hours, check the chicken. The meat should be tender and easily pull away from the bone. Use an instant-read thermometer to verify the internal temperature reaches 165°F (74°C) in the thickest part of the drumstick, not touching bone.
   Look for The chicken should be glossy and the sauce thickened slightly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't tender yet, continue cooking in 30-minute increments.

After 4 hours on low, the chicken is tender and the sauce is bubbling gently. The glaze has thickened and turned a deep amber color. The kitchen is filled with the rich aroma of bourbon, molasses, and citrus.

The chicken is glossy and the meat is starting to pull away from the bone. Use a thermometer to confirm the internal temperature reaches 165°F (74°C).

Finish and Serve

6. 6Serve the Chicken
   Carefully transfer the chicken drumsticks to a serving platter or individual plates. Spoon the warm bourbon-mandarin glaze over the top. Serve immediately, with the sauce spooned over the chicken and any remaining glaze on the side.
   Look for The chicken should be glistening and the sauce thick enough to coat the back of a spoon.
   Tip For a thicker sauce, simmer the remaining liquid in a saucepan on the stovetop for 5 minutes.

The chicken is now fully cooked and glazed. The sauce is thick and coats the back of a spoon. The chicken is glistening and the oranges have softened. When you lift a drumstick, the meat falls off the bone. The dish is ready to be served immediately, with extra sauce spooned over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken. Each time you open the slow cooker, heat escapes and adds to the cooking time. Another mistake is using chicken that is still partially frozen, which can lead to uneven cooking and longer times.

Overcooking the chicken can make it dry and stringy, so check at the 4-hour mark. Also, don't skip draining the mandarin oranges—extra liquid can make the sauce watery. Finally, be sure to use a glaze with bourbon flavor, not just any BBQ sauce, to get the intended taste.

How to tell it’s done

The chicken is done when it is fork-tender and the internal temperature registers at least 165°F (74°C) in the thickest part of the drumstick, without touching bone. The meat should easily pull away from the bone with no resistance.

The sauce should be thickened and coating the chicken, with a deep caramel color. If the sauce seems thin, you can remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce it. Let the chicken rest for a few minutes before serving.

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