Slow Cooker Red Wine Drumsticks with Mushrooms and Carrots Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the drumsticks in a hot pan with a little oil before placing them in the slow cooker.

While the recipe is a dump-and-go version, this extra step adds a nice browned crust to the chicken skin that enhances the final sauce.

If you prefer a thicker sauce, you can remove the chicken and vegetables once cooked, then whisk a teaspoon of cornstarch mixed with a tablespoon of cold water into the liquid.

Set the slow cooker to high and let it bubble for 5 to 10 minutes until the sauce coats the back of a spoon.

Variations

• Herbed Red Wine Chicken: Add a tablespoon of dried thyme or rosemary to the slow cooker along with the garlic. These woody herbs pair perfectly with the red wine and mushrooms, adding a classic aromatic profile to the dish.
• Spicy Wine Drumsticks: Include a teaspoon of crushed red pepper flakes or a dash of cayenne pepper with the garlic. This provides a subtle heat that cuts through the richness of the wine sauce and adds a nice complexity.

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.

Reheat

Gently reheat in a saucepan over medium-low heat until warmed through, or use a microwave-safe dish on medium power.

Transfer any leftovers to an airtight container within two hours of cooking. Keep the chicken in its sauce to prevent it from drying out in the refrigerator.

Consume within three days for the best quality and flavor, ensuring the container is sealed tightly to avoid absorbing other fridge odors.

You can prepare the ingredients in the slow cooker insert the night before and keep it in the refrigerator.

When ready to cook, simply place the cold insert into the base and add 30 to 45 minutes to the total cooking time to account for the chill of the ingredients.

Serving ideas

Serve these red wine drumsticks over a bed of creamy mashed potatoes or buttered egg noodles to soak up the delicious wine sauce. The starch provides a perfect neutral base that complements the savory, slightly acidic notes of the braising liquid.

Pair the meal with a crisp side salad or steamed green beans to add a fresh, crunchy element that contrasts with the tender, slow-cooked chicken. A glass of the same red wine used in the cooking process makes for an excellent and cohesive pairing.

Frequently asked questions

Recipe card

Slow Cooker Red Wine Drumsticks with Mushrooms and Carrots

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

Ingredients

• 6 bone-in skin-on chicken drumsticks
• 8 oz sliced white mushrooms
• 1 cup baby carrots
• 2 tsp minced garlic
• 1/2 cup dry red wine

Instructions

1. Place the bone-in skin-on chicken drumsticks into the bottom of the slow cooker stoneware insert. Arrange the sliced white mushrooms and baby carrots around the chicken. Add the minced garlic over the top, then pour the dry red wine evenly over the entire mixture.
2. Cover the slow cooker with the lid. Cook on the high setting for 4 hours, or until the chicken is tender and fully cooked through. The meat should pull away easily from the bone.
3. Carefully remove the drumsticks from the slow cooker using tongs. Transfer them to a serving plate along with the cooked mushrooms and carrots. Spoon some of the reduced red wine sauce from the bottom of the insert over the meat before serving warm.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

24.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g

Sugar

4.5 g

Sodium

280 mg

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