I love BBQ chicken, and I love my crockpot, so it was only a matter of time before I developed this crockpot BBQ chicken drumsticks recipe. Made with an easy homemade BBQ sauce that cooks up right in the slow cooker, these chicken drumsticks are so rich and flavorful! This is my go-to easy family meal when I’m craving BBQ chicken!
I cook my crockpot chicken drumsticks cooked in a delicious homemade barbecue sauce made of ketchup, orange juice, brown sugar, red wine vinegar, honey, and parsley to make the perfect busy weeknight dinner. My whole family loves these sweet and savory slow cooker chicken drumsticks!
What’s in This Crockpot BBQ Chicken Drumsticks Recipe?
- Chicken: I highly recommend using bone-in, skin-on chicken drumsticks to keep them moist and juicy. Boneless, skinless drumsticks will take less time to cook and are more likely to dry out.
- Ketchup: Creates a sweet and tomato-forward base for the BBQ sauce.
- Orange Juice: Adds a touch of bright citrus flavor to the sauce.
- Brown Sugar: Dark brown sugar deepens the flavor of the sauce.
- Vinegar: Red wine vinegar balances the sweetness of the sauce.
- Honey: Adds a floral and sweet flavor to the sauce.
- Parsley: A bit of fresh parsley adds color and freshness.
- Garlic Powder: Enhances the savory notes of the sauce.
- Cornstarch: Helps thicken the sauce as it cooks.
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How to Store and Reheat
Store leftover crockpot BBQ chicken drumsticks in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven wrapped in aluminum foil until warmed through.
Top Tip for Success
To keep your chicken drumsticks juicy and tender, make sure to keep the heat on low at all times. If you try to speed up the cooking time by raising the temperature, you run the risk of drying out the meat or possibly undercooking the meat. Looking for a delicious side to go with this bbq chicken? This 5 Bean Salad is perfect!
Top Reader Review
“These were really amazing! It was a huge hit!” -Toni
Crockpot BBQ Chicken Drumsticks Recipe
Ingredients
- 8 bone-in, skin-on chicken drumsticks
- ¾ cup ketchup
- ⅓ cup fresh orange juice (from 1-2 oranges)
- ¼ cup dark brown sugar
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 2 tablespoons minced fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup water
- 2½ tablespoons cornstarch
Equipment
- Crockpot
Instructions
- Place the chicken in a large crockpot set on low heat.8 bone-in, skin-on chicken drumsticks
- In a small bowl, stir together all the sauce ingredients.¾ cup ketchup, ⅓ cup fresh orange juice, ¼ cup dark brown sugar, ¼ cup red wine vinegar, ¼ cup olive oil, 2 tablespoons honey, 2 tablespoons minced fresh parsley, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ cup water, 2½ tablespoons cornstarch
- Pour the BBQ sauce mixture over the chicken, using a spoon to make sure all the chicken is coated.
- Cook for 5-6 hours on low, or until the chicken reaches 165°F.
- After the chicken is cooked, you can serve it as is or take 2 cups of the leftover BBQ sauce/cooking liquid and heat it in a saucepan. Bring it to a boil and then reduce to a simmer until it's thickened to your liking.
- Toss the thickened sauce with the drumsticks and serve.
Notes
How to Make Crockpot BBQ Chicken Drumsticks Step by Step
Heat the Crockpot: Place 8-10 bone-in, skin-on chicken drumsticks in a large crockpot set on low heat.
Mix the Sauce: In a small bowl, stir together ¾ cup of ketchup, ⅓ cup of fresh orange juice, ¼ cup of dark brown sugar, ¼ cup of red wine vinegar, ¼ cup of olive oil, 2 tablespoons of honey, 2 tablespoons of minced fresh parsley, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, ¼ cup of water, and 2½ tablespoons of cornstarch. Pour the BBQ sauce mixture over the chicken, using a spoon to make sure all the chicken is coated.
Cook the Chicken: Cook for 5-6 hours on low, or until the chicken reaches 165°F.
Thicken the Sauce: After the chicken is cooked, you can serve it as is or take 2 cups of the leftover BBQ sauce/cooking liquid and heat it in a saucepan. Bring it to a boil and then reduce to a simmer until it’s thickened to your liking.
Toss and Serve: Toss the thickened sauce with the drumsticks and serve.
These were really amazing! It was a huge hit!
SO happy to hear that!
made this with chicken breast and added one finely sliced onion, was very good, I also made it with chicken meatballs and served on sub buns with mozzarella cheese, what a versatile easy to prepare sauce, we all love it
I love the idea of chicken meatballs!!!
Hi Becky: I have a question on this recipe. Can the skin be removed or would that dry out the drumsticks?
I wouldn’t recommend doing that because you’re right, it might dry things out. But you definitely can if you prefer it that way. The sauce will help keep things great.
i havent done the recipe yet but i aways take the skin off because if your not frying them they are fatty tasting
I found it easy to make taste was great my wife is a great cook after made this she says she’s the cook I am the chef
Thanks for sharing!