Slow-Cooker Mandarin Teriyaki Chicken Drumsticks Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality teriyaki glaze that is thick and not too watery. If you have time, you can make your own glaze by simmering soy sauce, honey, rice vinegar, garlic, and a little cornstarch until it thickens.

The glaze will reduce slightly as the chicken cooks, creating a rich, sticky coating. If you prefer a thinner sauce, add a splash of water or chicken broth at the beginning. Conversely, if you want a thicker sauce, you can remove the chicken and simmer the sauce on the stovetop before serving.

Toasting the sesame seeds in a dry skillet over medium heat for a minute or two intensifies their nutty flavor. Keep an eye on them; they can burn quickly. For a more citrusy punch, add the zest of an orange along with the segments.

If you like a bit of heat, a pinch of red pepper flakes or a drizzle of sriracha would complement the sweetness. Serve the drumsticks with extra sesame seeds and sliced green onions for a pop of color and freshness.

Variations

• Spicy Mandarin Teriyaki: Add 1-2 teaspoons of sriracha or red pepper flakes to the glaze before cooking. The heat contrasts nicely with the sweet mandarin oranges. Garnish with fresh sliced chili for extra kick.
• Honey Garlic Twist: Replace half of the teriyaki glaze with honey and add 2 minced garlic cloves along with the ginger. This creates a stickier, sweeter sauce with a savory garlic undertone.
• Pineapple Teriyaki: Swap the mandarin oranges for canned pineapple chunks (drained). The pineapple adds a tropical sweetness and pairs beautifully with teriyaki. Use the same quantity as the oranges.
• Sesame Orange Glaze: Add 1 tablespoon of orange zest and 1 teaspoon of sesame oil to the sauce before cooking. The orange zest intensifies the citrus flavor, and the sesame oil adds a nutty aroma. Finish with extra sesame seeds.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

Freezer

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

Reheat

Reheat in a microwave or in a skillet over medium-low heat, adding a splash of water or chicken broth if needed, until heated through.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. When reheating, do so gently in the microwave or in a skillet over medium-low heat, adding a splash of water or chicken broth to keep the sauce from drying out. The chicken can also be shredded and used in tacos, salads, or rice bowls.

This recipe is ideal for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker base and cook on low as directed.

You may need to add a few minutes to the cooking time if starting from cold. Alternatively, cook the chicken fully, let it cool, and store it in the refrigerator. Reheat gently before serving.

Serving ideas

Serve the drumsticks over steamed jasmine rice to soak up the delicious glaze. The rice's neutral flavor balances the sweet and salty sauce. For a complete meal, add a side of steamed broccoli or a crisp green salad. The citrusy notes of the dish also pair well with a light cucumber salad or pickled vegetables. Garnish with extra sesame seeds and thinly sliced green onions for a fresh finish.

This dish is also wonderful with noodles or cauliflower rice for a lower-carb option. The chicken can be served as a main course with a side of stir-fried vegetables, or shredded and piled onto lettuce wraps for a fun, casual dinner.

The sticky glaze makes it a hit with kids and adults alike. For a festive presentation, arrange the drumsticks on a platter and spoon the sauce over the top, then sprinkle with sesame seeds.

Frequently asked questions

Recipe card

Slow-Cooker Mandarin Teriyaki Chicken Drumsticks

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks (about 2 1/2 lb)
• 1 can (15 oz) mandarin orange segments in juice, drained
• 1 tbsp freshly grated ginger
• 3/4 cup teriyaki glaze
• 1 tbsp toasted sesame seeds

Instructions

1. Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer, preferably in a circle. Scatter the drained mandarin orange segments over the chicken. Sprinkle the grated ginger evenly over the top. Pour the teriyaki glaze over everything, making sure the chicken is mostly coated. Sprinkle the sesame seeds over the top.
2. Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through. The meat should easily pull away from the bone. Avoid opening the lid during cooking to maintain steady heat.
3. After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a drumstick without touching the bone. The temperature should read at least 165°F (74°C). The meat should be very tender and starting to pull away from the bone.
4. Once the chicken is cooked through, turn off the slow cooker and let the drumsticks rest in the sauce for 10 minutes. This allows the juices to redistribute, making the meat even more succulent.
5. To serve, place a bed of steamed jasmine rice on each plate. Using a serving spoon, carefully lift the drumsticks and orange segments from the slow cooker, letting excess glaze drip back. Arrange the chicken on the rice and spoon extra glaze and oranges over the top. Garnish with additional sesame seeds if desired.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

520

Protein

34 g

Carbohydrates

38 g

Fat

24 g

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