Slow Cooker Tandoori Chicken Drumsticks Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Slice the red onions into uniform rings to ensure they soften at the same rate. If the chicken drumsticks were frozen, thaw them completely in the refrigerator overnight.

Wash hands thoroughly before and after handling raw chicken to maintain safety. Clear a workspace near the slow cooker to keep the preparation area clean and organized.

Instructions

Layering the ingredients

1. 1Prep the slow cooker
   Place the skinless chicken drumsticks in an even layer around the inside wall of the slow cooker insert, ensuring they are arranged neatly to cook through evenly.
   Look for Drumsticks are arranged in a ring around the edge of the pot.
   Tip Ensure the chicken is thawed completely before adding to the slow cooker.
2. 2Add aromatics and spices
   Scatter the red onion rings over the chicken. Sprinkle the garam masala, paprika, and cumin evenly over the chicken and onions to distribute the spices.
   Look for Spices are evenly coated across the onions and chicken.
   Tip Mixing the spices in a small bowl first can help ensure uniform distribution.

The chicken should be arranged in a neat ring against the walls of the crock, with the onions and spices distributed evenly. Ensure no ingredients are clumped together so the heat can circulate correctly during the initial stages of the slow cooking process.

Adding the sauce

3. 3Pour the sauce
   Combine the tomato sauce and lemon juice in a measuring cup, then pour the mixture over the seasoned chicken and onions, ensuring everything is lightly coated.
   Look for The sauce covers the chicken and onions.
   Tip Pour slowly to ensure the sauce reaches the bottom of the slow cooker.

The tomato sauce and lemon juice should be well-combined before pouring. The liquid should settle around the chicken and onions. Check that the sauce is distributed so that it covers the base of the drumsticks, which will help them braise effectively.

Slow cooking

4. 4Slow cook the chicken
   Cover the slow cooker and cook on low for 4 hours. Once the time is up, verify the internal temperature of the thickest part of the drumstick reaches 165°F (74°C) before serving.
   Look for Chicken is tender and pulls away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to maintain consistent heat.

The chicken is finished when it reaches the required safe internal temperature of 165°F (74°C). The aroma should be warm and spicy, and the sauce should have reduced slightly to a consistency that coats the back of a spoon.

Common mistakes

Avoid overcrowding the slow cooker by stacking the drumsticks too high, as this can lead to uneven cooking. Do not add water to the pot, as the tomato sauce and the natural juices released by the chicken are sufficient to create the braising liquid.

Finally, avoid opening the lid frequently, as each time the lid is lifted, heat escapes and adds time to the total cooking duration.

How to tell it’s done

The chicken is done when the meat is opaque throughout and pulls away easily from the bone.

Use a digital meat thermometer inserted into the thickest part of the drumstick, away from the bone, to confirm it has reached an internal temperature of 165°F (74°C).

The sauce should be thickened and fragrant, with the onions appearing soft and translucent.

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