Slow Cooker Sweet Teriyaki Chicken Drumsticks Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. You'll need a 6-quart or larger model to fit all the drumsticks comfortably. If you have time, trim any excess skin from the drumsticks, but it's not necessary.

Measure out the teriyaki glaze and have your onions sliced and garlic minced. If you're serving with rice, start it in a rice cooker or on the stovetop about 20 minutes before the chicken is done, so it's ready when you plate.

Instructions

Layer and Glaze

1. 1Layer the chicken and aromatics
   Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer, slightly overlapping if needed. Scatter the sliced Vidalia onions and minced garlic evenly over the chicken, tucking some between the drumsticks.
   Look for The drumsticks should be nestled in the onions and garlic, filling the slow cooker bottom.
   Tip No need to brown the chicken first; the slow cooker will render the fat and create deep flavor.
2. 2Pour the teriyaki glaze
   Pour the teriyaki glaze evenly over the chicken and onions. Use a spoon or your hands (clean) to gently turn the drumsticks in the glaze, ensuring each piece is well coated. Sprinkle the toasted sesame seeds over the top.
   Look for The glaze should coat the chicken and onions, with sesame seeds scattered across the surface.
   Tip If the glaze is very thick, you can thin it with 2 tablespoons of water to help it spread.

At the end of this phase, you'll have a slow cooker filled with raw drumsticks nestled in a pile of sliced onions and garlic, all coated in a glossy teriyaki glaze.

The sesame seeds will be scattered on top, ready to toast and infuse their nutty flavor. The dish looks vibrant and promising, with the sweet onion and soy aromas already starting to mingle.

Slow Cook to Perfection

3. 3Cover and cook on low
   Cover the slow cooker with its lid. Cook on the low setting for 4 to 5 hours, until the chicken is tender and easily pulls away from the bone. Avoid opening the lid during cooking to keep the heat and moisture steady.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell sweet and savory.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If you prefer a thicker sauce, remove the chicken and simmer the sauce on the stovetop for 10 minutes.
4. 4Check for doneness
   After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a drumstick without touching bone. It should read at least 165°F (74°C). The meat should be so tender that it twists easily on the bone.
   Look for The chicken will be deeply glazed, and the onions will have melted into the sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking in 30-minute increments and check again.

After 4 to 5 hours on low, the kitchen will smell sweet and savory. The sauce will be bubbling gently, and the chicken will be deeply browned from the glaze. The onions will have collapsed into soft, caramelized ribbons. Use tongs to test a drumstick—the meat should twist easily, and the sauce should coat the spoon like a thick syrup.

Plate and Serve

5. 5Serve over rice
   Spoon steamed jasmine rice onto serving plates. Use a slotted spoon or tongs to lift the drumsticks from the slow cooker, letting excess sauce drip back. Place the chicken over the rice, then spoon the caramelized onions and extra glaze on top.
   Look for The chicken should be glistening with sauce, and the rice will soak up the sweet teriyaki.
   Tip For a cleaner look, skim any excess fat from the sauce before serving.

Spoon the chicken over steamed rice, then ladle the caramelized onions and extra glaze on top. The chicken should be glistening, with some pieces falling off the bone. The rice will soak up the sauce, creating a perfect bite. Garnish with extra sesame seeds if desired, and serve immediately while hot.

Common mistakes

One common mistake is lifting the lid too often during cooking. Every time you open the slow cooker, heat escapes and the cooking time increases. Resist the urge to peek. Another mistake is using a lean cut of chicken, like breasts, which can dry out.

Drumsticks and thighs are best. Also, be careful not to overcook the chicken—while it's forgiving, leaving it for 8 hours on low can make it mushy. Stick to the recommended time.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part of a drumstick (without touching bone) reads at least 165°F (74°C). Additionally, the meat should be so tender that it easily pulls away from the bone with a fork.

The sauce should be bubbling gently and have thickened slightly. If you prefer a thicker sauce, you can remove the chicken and simmer the sauce on the stovetop for 10-15 minutes to reduce it.

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