Slow Cooker Sticky Chicken Drumsticks

Slow Cooker Sticky Chicken Drumsticks |

I don’t know if you are in to Pinterest but I can just say – if you haven’t discovered it…you may just want to leave it that way.  Don’t get me wrong, I LOVE Pinterest, a lot, but it is like a giant vortex of deliciousness that will suck you in with it’s sticky tentacles and you can kiss some hours of your life goodbye forever.

Slow Cooker Sticky Chicken Drumsticks |

A while back I repinned a photo by my friend Jessica at The Novice Chef that has been haunting me for 2 months.  That happens to me a lot when I get into a Pinterest frenzy and start pinning things I know I want to make.  Her recipe for Sweet & Sticky Baked Chicken Drumsticks looked so good I knew I had to make it.  Check out this picture?  Drool!  Click the image below to go to her website – you owe it to yourself to see what she’s puttin down over there.

I tweaked her recipe just a tad to make it slow cooker friendly and swapped out parsley for cilantro and that’s it.  It’s hard to improve on perfection!!

Sticky Chicken Drumsticks – Slow Cooker

Yield: 5 servings

Serving Size: 2 drumsticks

Sticky Chicken Drumsticks – Slow Cooker


  • 1/2 cup local honey
  • 1/2 cup light brown sugar
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 6 garlic cloves, minced
  • 2 tablespoons fresh grated ginger
  • 2 teaspoons sriracha (or other hot pepper sauce)
  • black pepper
  • 10 chicken drumsticks, skin removed and discarded
  • cilantro
  • toasted sesame seeds


  1. In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring to a boil, then lower the temperature and simmer for 5 minutes, until the sugars have dissolved and the sauce is beginning to thicken. Remove from heat and allow to cool for a few minutes.
  2. In the bowl of a slow cooker, add the skinned chicken drumsticks and pour the sauce over. Move the chicken around a bit with tongs to coat completely. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process. Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
  3. Serve with steamed white rice and your favorite veggie and devour!


Recipe adapted from The Novice Chef

Slow Cooker Sticky Chicken Drumsticks

Recipe adapted slightly from The Novice Chef Blog.  Please be sure to stop by her website and show her some love.  

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Slow Cooker Sticky Chicken Drumsticks |

  • Katie
    May 9, 2016 at 12:00 pm

    This is sooooo good! I think we’ve made it a couple dozen times since discovering it 2 years ago! I generally use mix of thighs and drums. Thanks…I keep coming back for more:-)

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  • Emily Massengill
    April 2, 2015 at 4:24 pm

    how do we make the sauce stickier?

    • FarmgirlGourmet
      April 7, 2015 at 2:12 pm

      boiling it longer will thicken the sauce. Others have suggested doing a slurry of cornstarch and cold water after the drums have cooked and adding it to make the sauce thicker. Hope that helps.

  • Brolesh
    March 31, 2015 at 5:18 pm

    Made this last night, it was absolutely delicuous! Even the kids said it was amazing and had seconds. I didn’t change a thing (except leaving the skin on the chicken) and the sauce made the house smell soooo good all arvo! Thanks for sharing, it will be a regularly made dish in my house 🙂

  • Sam
    February 16, 2015 at 4:33 pm

    Our family totally loves this recipe!! Thank you for the inspiration!

  • Natalie rivera
    February 3, 2015 at 8:48 am

    I don’t have honey. What could you sub for that?

    • FarmgirlGourmet
      February 3, 2015 at 10:52 am

      agave would work great, or pure maple syrup.

      • Natalie Rivera
        February 3, 2015 at 12:29 pm

        I used Maple Syrup. i also emailed you and sent the info on your FB. the chicken isnt turning dark brown. I sent you a email with a picture.

  • Gina
    January 27, 2015 at 10:49 am

    This was so good! I’m a mom of 3 very young kids. Every couple of weeks I take some time to make a bunch of freezer meals so that I have very little prep work during dinner time. I made the sauce as directed and then put it and 6 drumsticks in a ziplock bag and froze it. The day before we were going to eat it, I thawed it and then the day of, cooked it in the crockpot as directed. We had extra sauce which was good in the rice and I also used it the next day as a green salad dressing. I’ve already added more of these to the freezer. Thanks!

  • Chauna
    January 25, 2015 at 3:18 pm

    Made these and as others have said, I was surprised by how thin the sauce was. However, I just took the chicken out of the crock pot to cool for about 3 minutes on a plate and I felt like the amount of sauce that was ‘stuck’ to the chicken was perfect and it needed no additional poured over.

    Tweaks I did (due to not having supplies): Used garlic powder instead of fresh, didn’t use cilantro or seeds, and used Michigan 331 hot sauce instead of sriracha. They were delicious!! So much so that I decided I’d try the sauce again tonight on a pork roast. I think it will compliment the pork nicely as well.

    **also, as another commentor said, there’s something about the smell of it that makes my stomach turn a little. Yet it tastes excellent so I don’t know what that’s about.

  • Marlies
    December 8, 2014 at 2:37 pm

    I made these on Saturday night for a bachelorette party. I made double the sauce for about 25 drumsticks. Fed 12+ girls and they were raving about the chicken. Like most of the comments you’ll read about this recipe, the sauce was much thinner than expected. I think when you cook chicken in the crock pot, runny sauces are common due to the run-off/broth that the chicken creates. I tried thickening with corn starch, and then put the chicken with the sauce under the broiler at 400 degrees for 15 mins, flipping about halfway. I put them back in the crockpot for later, with extra sauce on the side to pour over top of them before turning it on again when everyone was feeling hungry. I think this recipe would be fabulous in the oven if marinated. The sauce was incredibly simple to make. I will most definitely be making this one again! Thanks for the great recipe!

  • Michelle
    November 16, 2014 at 2:54 pm

    Delicious! I made these in the oven because I was short on time. Still great! Thanks for the recipe!

  • jjlandes3
    October 30, 2014 at 3:12 pm

    Yes, I’m cooking for one (me) and I’d like to make these next week. What I want to know is can I make all the sauce in advance then put two drumsticks in the crockpot and put 1/5 of the sauce on at a time for the week? Has anyone tried to make the sauce in advance or tried to make a smaller recipe?

    • Kira Spellman
      January 31, 2015 at 5:32 am

      I know this is a late response, jjlandes3, but I’m here now. I know when you buy any crock pot, it is recommended that the crock pot be filled at least half for best results. I have never tried to cook a limited amount such as two drum sticks, If you try this, maybe be home to see that the chicken doesn’t cook faster than normal or something. Good luck!!!!!

  • Claribel Aguilar-Whyte
    October 14, 2014 at 10:29 am

    This was delicious!!! I tweaked this a little but it was an absolute hit.

  • sizzlagirl
    October 12, 2014 at 8:56 am

    so damn good- will definitely share this recipe. Thanks for posting!!

  • just wondering . . .
    October 8, 2014 at 9:41 am

    I following the directions to a T. It just went in the crock-pot. Will the smell change? It is a bit overwhelming (don’t know if it is the soy sauce or the balsalmic but it is very strong and kind of making me sick).

  • precious
    October 6, 2014 at 11:07 am

    Could I use vhicken drumettes instead of drumsticks?? If so, would I need to adjust the cooking time?? P.S. I’ve made this with drumsticks before and it was so delicious!!

    • FarmgirlGourmet
      October 6, 2014 at 9:04 pm

      yes you could, I’d drop the time a little though. Otherwise they may be super falling off the bone. 🙂

  • Justin
    October 5, 2014 at 9:05 pm

    Follow this recipe (or change it up it a bit), then finish it on a charcoal grill for 10-15 minutes! The grill will perfect this cook x100….don’t question, just do it! 😀

  • Amy
    September 29, 2014 at 2:42 pm

    Your drumsticks look sticky and goid but mine look like they are in a broth. Way to much liquid but followed the recipe exactly as stated. Any ideas?

    • Richard
      April 14, 2015 at 10:10 am

      Same thing I always get in a slow cooker. I’ve tried up on a grill rack and they turned out much better. I suppose the chicken would be the same way. Only thing is – you pretty much lose all the sauce.

  • Lashaye
    July 24, 2014 at 9:58 pm

    Would this still work with regular sugar or does it have to be white sugar? I’m just about to start making it but I just realised I ran out of brown sugar 🙁

  • Marie Mason Kidder
    July 22, 2014 at 6:56 pm

    Just made this following the instructions except I left the skin on, replaced the hot sauce with a pinch of red pepper flakes, and sub’d fresh ginger for minced pickled ginger because it’s what I had on hand. Turned out wonderfully! Will definitely be making again. I might reduce the sugar to 1/3 cup rather than 1/2 cup because it was a little sweet. Not in a bad way. Just since we reduced sweets from our diet my family is more sensitive to it. I would make with the recommended honey/brown sugar for parties tho! Delish!

  • awhitenz
    July 20, 2014 at 11:16 pm

    Could you cook this on low for longer than 4 hours?

  • stephanie
    July 17, 2014 at 2:56 pm

    This recipe has been sitting on my pinterest wall for awhile. I figured I’d finally make it!! Sorry I waited so long because it was delicious!! Thanks for the recipe!!

  • Lucy
    July 15, 2014 at 12:27 am

    I made this recipe (with slight modification using what was available to me and left the skin on) for dinner today and it sure was a crowd pleaser! I served the dish with fresh lettuce and stir fry kale from our garden and we were able to use the sauce as salad dressing. Thank you for sharing the recipe, this is definitely a keeper.

  • Bec
    July 10, 2014 at 3:40 am

    Delicious!! I halved the recipe (using 4 drumsticks) as it was just for two. I followed the reccomendation to thicken the sauce with cornflour and it worked a treat.
    I will definitely be cooking this one again!!

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    • sharon
      July 26, 2014 at 1:33 pm

      keep your brown sugar in a container in the freezer when you go you use it it will crumble

    • De
      September 21, 2014 at 6:14 am

      Place brown sugar in microwave for a few seconds and heat. It will soften.

    • Jeanet
      October 3, 2014 at 12:42 pm

      Put a piece of bread in your brown sugar container, keeps the sugar soft !! If the bread turn hard again, put a new piece in

  • Jamie Sharenbrock
    April 9, 2014 at 7:27 am

    i have my owen recipe and it is delicious

  • Jamie Sharenbrock
    April 9, 2014 at 7:25 am

    those r the best looking things i have ever seen

  • jenn
    March 26, 2014 at 6:50 pm

    Made these today for dinner and my two picky daughters and my husband approved. Absolutely loved them!!! I really liked that I was directed to remove the skin from the legs—great idea!!! So glad I found your page and this recipe!!!

    • Victoria
      April 14, 2014 at 9:44 pm

      Why did u like the chicken without the skin? Im just curious as to how the chicken would taste better 🙂

      • Jenn
        May 13, 2014 at 2:46 pm

        I am sure the chicken would taste the same with or without skin, but the without skin version got kinda crispy 🙂

  • CoCo
    March 8, 2014 at 8:39 pm

    Followed the directions and the falavor was overwhelming. We were unable to taste the chicken. I will not be making this again.

    • Typh
      May 21, 2014 at 3:41 pm

      You really don’t have to be rude and obnoxious about it.

      • Angelag
        July 19, 2014 at 5:50 am

        Irry the oersonwas giving her opinion,certainly was not being rude. Seriously!Z,

      • Angelag
        July 19, 2014 at 5:58 am

        Where were they rude? It was their opinion

      • chellenz
        August 21, 2014 at 6:19 pm

        That wasn’t rude in the lease, let alone obnoxious. It was a direct account of this persons experience with this recipe. There was no derision or negative adjectives, just useful feedback.

  • Amanda Blain
    February 28, 2014 at 1:05 pm

    Just made this.. It was super delicious.. could have been cocked a bit less time in my slow cooker but very tasty! Thank you!

  • dejap6
    February 12, 2014 at 10:21 am

    These are in my crockpot as we speak… the smell is making my mouth water! I boiled the sauce for quite a while on the stove top, and then added a couple tablespoons of apricot jam… the combination made for a lovely thick sauce. Thanks for this recipe!

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  • Shirley
    January 27, 2014 at 3:53 pm

    You will not get the results of the picture with a crockpot. I cooked according to directions- after 5 hours I drained the liquid from the crockpot. Bring to a boil and simmer 45-60 minutes. Take a cookie sheet lined with foil – take chicken out of the crock and brush half the cooked down mixture onto chicken. Cook on 375 for 20 minutes. Flip and brush othe half of mixture. Now you have truly sticky chicken- like the picture!

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  • Joule
    January 19, 2014 at 1:04 pm

    If you would like a THICKER SAUCE then get 2 Tbsp water and 2 tsp corn starch. Remove the cooked chicken legs to a serving plate. Pour the sauce in a sauce pan and heat over medium-high heat. Remove garlic cloves. In a small bowl combine the corn starch and water and stir until the corn starch is dissolved. Stir the mixture into the sauce and whisk until the sauce has thickened.

  • Jenna
    December 29, 2013 at 11:28 am

    Why skin the chicken? Will it still work without doing that?

    • FarmgirlGourmet
      December 30, 2013 at 10:44 am

      Skinning it helps save some of the fat – and also makes the sauce less greasy. You can certainly leave it on it that’s how you like it.

  • Amy
    December 10, 2013 at 8:55 am

    Can I make this dish in a pan about 3 inches deep and just cook it on low? if so, how long do you think it should cook? thanks! – Amy

    • FarmgirlGourmet
      December 14, 2013 at 9:39 pm

      You totally could. Check out the link above to novicechefblog. I adapted her oven recipe. Enjoy!!

  • Lisa
    December 6, 2013 at 8:11 am

    Are you cooking on “high” or “low” for 4 hours in the slow cooker?

  • Liz
    December 5, 2013 at 5:17 pm

    can I double the recipe? Or triple? I want to make these for a big group. They are so good. I have a standard size crockpot.

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  • jessliu927
    November 19, 2013 at 10:10 am

    hi! I’m wondering if you have to cook the chicken ahead of time? or can you just throw the sauce and the chicken in the pot and let it cook?

    • jessliu927
      November 19, 2013 at 10:34 am

      nevermind .. i read the directions wrong lol

      • FarmgirlGourmet
        November 19, 2013 at 7:40 pm

        No worries!! thanks for stopping in. Check out the comments for some adaptations of the recipe that results in a thicker sauce. Hope you enjoy!

  • Greensmoothieforbeauty
    October 28, 2013 at 9:39 am

    It’s almost winter so it’s acceptable to use my crockpot 2 or 3 times a week right?

    Just fired this in and it smells delightful. Although I had chicken breasts on hand and not wings. Lovely looking recipe, first time I stumbled across this blog. Looks dynamite


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  • kasia
    September 16, 2013 at 4:47 pm

    made it today it was awesome

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  • Daena C
    September 9, 2013 at 2:26 pm

    Based on the comments, I took the extra (easy) step of removing the drummers carefully and adding a cornstarch solution to the sauce to thicken in the crock during the last half hour. (Carefully again) I replaced the stix making sure all sides were coated. I snuck a taste of a falling-off-piece-that-is-owned-by-the-cook and oh, MY! am I looking forward to chowtime! Thanks for this tasty dish!

  • Colleen
    September 3, 2013 at 3:28 pm

    I just made this – I followed the tips from earlier commenters about cooking the sauce for quite a while on the stove and cooking the chicken partway then removing the juices before adding the sauce. These are good tips, but the sauce still didn’t really thicken up or stick to the chicken, so I removed the drumsticks and used a little tapioca starch (cornstarch would work too) to thicken it. Then I added the chicken back in. It’s perfect and my kids LOVE it.

  • Andrea
    August 30, 2013 at 9:42 pm

    I just added cornstarch to thicken the sauce and it thickened perfectly. Follow the directions on the cornstarch box.

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  • Ashley
    July 22, 2013 at 7:18 pm

    I found an adapted version of this recipe over that called for chicken wings, and when I came back to your post, I see that you used skinless legs instead. It also called for ground ginger, and I see that yours used fresh. I wasn’t crazy about the texture of the skin in the crockpot, and I much prefer fresh ginger, so I wish I would have seen your version first. The flavor was wonderful, though. It was a little sweet for my husband, but I really enjoyed it.

  • Joseph Mendoza
    July 22, 2013 at 12:46 pm

    A very delicious meal! One addition I made was to add about 2 tbsp of oyster sauce to the soup to give it a nice flavor. It was incredibly easy and well worth the wait. Thanks again!

  • Steven
    July 16, 2013 at 5:43 pm

    I saw this recipe last night and had all the ingredients to make it. My wife and I just enjoyed this beautiful meal.

    I hear what people are saying about the sauce, but slow cookers do not cook down liquids. If you desire a piece of chicken like in the picture, you must cook down the sauce in the first boil, because more liquid will actually be added from the chicken during the slow cook. You will know its done when you take out the spoon or the whisk and let the whisk cool and you see a candy apple like coating on it (this is called sticky chicken after all).

    From this point, the meat that is submerged will grow a sauce like bark on it as it cooks. I could not be home during the cooking so I made more sauce to ensure the drum meat was mostly submerged. Don’t worry about the bone part because the meat will shrink to the end that is submerged anyway.

    If you start cooking the rice after the 4 hours, it gives the remaining sauce in the cooker enough time to start to re-thicken. Ladling a couple tablespoons of sauce on the drumsticks will almost immediately solidify and you get that shiny chicken as in the pictures above. Plus it flavors the rice.

    I only go into this amount of detail because I almost didn’t make this meal because of some of the comments regarding the sauce. Sauces in a slow cooker have always been a problem for me. I’m glad I took the time to prep the sauce properly.

    I encourage you to give the reipe a shot. It was worth it for me.

    • Rena
      July 19, 2013 at 9:03 am

      I agree! Definitely worth the try! The only thing I found was in order to get the sauce to thicken nicely was a decently high temperature. Other than that….PERFECT! Also, I did use chicken legs without the skin instead of thighs.

    • GQinABQ
      September 2, 2013 at 2:56 pm

      Check this out. After reading the posts for this recipe, and hearing that the sauce was a bit too watery, I cooked the chicken for the first hour and a half or so without having added the sauce. I then used a basting bulb to suck out the water from the chicken that collected in the bottom of the cooker. Then I added the sauce and rolled the drum sticks around in it. After that, I cooked as directed. Then I let it sit in the “keep warm” setting for an extra half hour. The result was a nice, thick, gooey glaze. It was soooo good I scraped the bottom of the cooker and ate the remaining sauce like ice cream. Wow.

  • Carol
    July 12, 2013 at 7:47 am

    could you bake them?

    • FarmgirlGourmet
      July 12, 2013 at 12:19 pm

      Yes, click the link that takes you to Novice Chef blog where her recipe is for baked wings. Best of luck!

  • Martha
    July 11, 2013 at 1:04 pm

    The flavors in this recipe are great. I’ve made the original before. I’m disappointed in the crockpot version because my sauce was super watery and the chicken fell apart.

  • Neda
    June 10, 2013 at 1:11 pm

    Thank you so much for the recipe. I’m making this for my family tonig and hoping it turns out as well as yours. Just a question: how do you achieve the thicker glazed like sauce? I followed your instructions but as of now, the sauce is very watery and I have one hour left. I’m wondering if I should remove the sauce and reduce it some more. What do you think?

    • Cat
      June 20, 2013 at 6:45 pm

      I had same issue- it didn’t thicken- wondering what went wrong?

      • FarmgirlGourmet
        June 22, 2013 at 1:59 pm

        Oh no, I wonder if it’s from not boiling it down enough first before adding to the crockpot? Maybe my time for that portion was off? Hopefully you still enjoyed it even if the sauce wasn’t to your desired consistency? Thanks for letting me know. ~heather

    • Hannah
      July 8, 2013 at 2:09 pm

      I also had same issue.. even after simmering the sauce for fifteen minutes.

  • Janice
    June 9, 2013 at 1:35 pm

    They’re cooking right now, but it doesn’t seem like the sauce is thickening at all…..Do you have any pictures from your slow cooker recipe?

  • Rosey
    May 28, 2013 at 11:35 am

    And there’s my dinner recipe for tonight (late night for hubby so we’ll be eating late). Thanks for the share!

  • Lisa
    May 19, 2013 at 2:37 pm

    I’m making them as I type! Just hope they look and taste as great as the picture!!

  • janalee
    May 16, 2013 at 5:40 am

    Does it matter what size crockpot you use?

    • FarmgirlGourmet
      May 16, 2013 at 9:56 am

      Janalee – you will want one that is large enough to hold the chicken pieces (so not a small one). A typical dinner sized crock pot will work great.

  • andifoo
    May 13, 2013 at 1:51 pm

    I’m wondering if these would work on low for 6 hours as opposed to high for 4. I’d love to be able to throw them in before an early workday but I’m wondering if the sugar is at risk of burning.

    • FarmgirlGourmet
      May 16, 2013 at 10:09 am

      Yes, they would be fine on a slower/lower time.

  • Sandra (@SECooking)
    May 6, 2013 at 4:43 am

    Those look so good that I want them right now for breakfast and I don’t even like to eat breakfast. Stunning pics Heather! Just wow!

  • Rainna Richardson Somerville
    April 29, 2013 at 5:10 pm

    Wow! Sounds wonderful! Question? Do I have to really have to use skinned drumsticks? I’m a fan of chicken skin. I just want to know if you thin it will affect the taste.

    • FarmgirlGourmet
      April 30, 2013 at 2:06 pm

      You could use the skinned if you wanted to, it will make the sauce greasier and it won’t be a crispy skin due to the crockpot, but if you like some skin, then you should go for it. 🙂 Let me know how it turns out.

      • shilomorra
        June 27, 2013 at 10:17 am

        If you put crinkled aluminum at the bottom of the crockpot before putting chicken in it can keep the chicken crispy because the crinkled foil keeps the chicken from boiling in the sauce…

  • Angie
    April 26, 2013 at 5:56 am

    These look so good!

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  • cake duchess
    April 25, 2013 at 6:11 pm

    Exactly why I had to stay away from Pinterest for a while. It was too tempting and especially so whenever I was hungry…which happened to be whenever I pinned;)And now all I’ve been thinking of is this chicken since I saw it the other day…love it!

  • marlameridith
    April 25, 2013 at 5:23 pm

    Holy WOW do I need to try this chicken asap!

  • Natalie
    April 25, 2013 at 10:42 am

    I can’t wait to try this!!!! Like tonight. Do you think chicken breast would work well? Only because it’s what I have in freezer post vacation and I can’t even imagine a grocery trip…. I will report back!

    • FarmgirlGourmet
      April 25, 2013 at 9:54 pm

      I had a Facebook follower who made it using chicken breast, but I haven’t heard the outcome. I’m sure it would work, it may be more like shredded chicken. Let me know how it goes.

  • Shaina
    April 24, 2013 at 11:21 am

    These look amazing. I love a good, sticky chicken wing/drumstick. There’s something about that combination that just seems right.

  • Brenda @ a farmgirl's dabbles
    April 24, 2013 at 10:46 am

    Good gracious, these look awesome! I can’t wait to try them!!

  • Julia
    April 24, 2013 at 8:34 am

    I love the idea of using a slow cooker for chicken drumsticks! This recipe looks fabulous!

  • The Domestic Rebel
    April 23, 2013 at 10:50 am

    Gooood lawwwd girl, these drumsticks are perfection! Just the right amount of sweet and spicy, and plenty sticky, just how I like them! Plus, throwing anything in a slow-cooker and walking away is a winner in my book.

  • Laura (Tutti Dolci)
    April 23, 2013 at 10:21 am

    These look sticky delicious!

  • addapinch
    April 23, 2013 at 6:07 am

    I totally need these in my life. Like today!

  • Cassie
    April 23, 2013 at 5:50 am

    I love that these are slow cooker-friendly. THey look amazing!

  • Chung-Ah (@damn_delicious)
    April 22, 2013 at 11:45 pm

    This looks finger-licking amazing! And it’s such a plus that it can be made in the slow cooker!

    • FarmgirlGourmet
      April 23, 2013 at 10:25 pm

      Slow cooker = best appliance ever invented. Ok, maybe that’s the dishwasher, but the slow cooker is high up there in the ranks. 🙂 Thanks for commenting Chung-Ah!

  • EA Stewart
    April 22, 2013 at 10:28 pm

    These drumsticks look so yummy and delicious! I always, always buy chicken breast to cook, but last week tried a drumstick recipe and my family gobbled them up, so these babies are getting pinned & cooked soon for sure!

    • FarmgirlGourmet
      April 23, 2013 at 10:24 pm

      Thanks for commenting EA!! They were falling off the bone. Wait…dripping off. So dang good! Hope you love them as much as we did.

  • Sommer @ ASpicyPerspective
    April 22, 2013 at 6:47 pm

    Oh, man! These drumsticks way too good! Beautiful photos, Heather! 🙂

    • FarmgirlGourmet
      April 23, 2013 at 10:22 pm

      Thank you Sommer. Wish I could take full credit but it was a winner before I even did anything to it. 🙂

  • Milisa Armstrong
    April 22, 2013 at 1:44 pm

    Oh my stars! This looks soooo goooood! We need to be neighbors.

  • foodwanderings
    April 22, 2013 at 1:33 pm

    You are a girl after my own heart. I would inhale these perfectly cooked drumstix! Great job taunting me just when I don’t have any dinner plans. What’s friends for?! 🙂

    • FarmgirlGourmet
      April 22, 2013 at 2:44 pm

      lol Shulie. I’m hear for ya girl. 😉 They were melting off the bone – so good.

  • Georgia | The Comfort of Cooking
    April 22, 2013 at 1:31 pm

    Absolutely mouthwatering! These look like the stuff dreams are made of, Heather. A must-try for my summer BBQs or lazy weeknights

    • FarmgirlGourmet
      April 22, 2013 at 2:53 pm

      Lazy weekends are definitely why the crockpot was invented. 🙂 They were really delish.

  • Gerry @ Foodness Gracious
    April 22, 2013 at 1:30 pm

    Uhhh, that’s not cool giving me these images at lunchtime! I really need to get these going. My kids would devour them 🙂

    • FarmgirlGourmet
      April 22, 2013 at 2:54 pm

      🙁 {kicking the dirt} I hope you still love me Gerry! 🙂 To say the chicken was falling off the bone would be an understatement. They were so juicy and….darn, now I want more too!