Slow Cooker Sticky Chicken Drumsticks

Slow cooker sticky chicken drumsticks are fall-off-the-bone tender with a bold Asian-inspired glaze. Easy dinner ready in 4 hours.

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Get Recipe Ingredients

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.
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.
Remove chicken to a plate. Add the cornstarch to 1/4 cup cold water to make a slurry. Whisk into the chicken jus until thickened slighty. Return the chicken and coat well before serving.
Serve with steamed white rice, chopped cilantro, toasted sesame seeds, and your favorite veggies!

Tips for Storing

Refrigerator: Store leftover drumsticks in an airtight container in the fridge for up to 4 days. Keep any extra sauce separately so it doesn't make the chicken soggy.
Freezer: These freeze well. Place cooled drumsticks in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat a small portion: Place drumsticks on a microwave-safe plate, cover loosely with a damp paper towel, and microwave in 30 to 45 second bursts until heated through.
Reheat a large batch: Arrange drumsticks in a baking dish, cover tightly with foil, and bake at 375 degrees F for 20 minutes. Remove the foil for the last 5 minutes to re-lacquer the glaze.
Refresh the sauce: If the sauce thickens too much in the fridge, stir in a splash of water or low-sodium soy sauce and warm it gently on the stovetop before spooning over the reheated chicken.