These flavor-packed chicken drumsticks are so easy to make in my Crockpot along with a simple homemade BBQ sauce. I just throw some juicy chicken legs into the slow cooker with a few ingredients to create my sweet, tangy, and zesty orange BBQ sauce, and it’s ready before I know it. These drumsticks are perfect for both easy dinners and game day appetizers!
Top Reader Reviews
Made these for Sunday family dinner last night and they were a huge hit! Just a pile of bones were left.
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So happy I tried this recipe! I have some picky eaters and they asked for more which never happens.
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Slow Cooker BBQ Chicken Legs
My Crockpot BBQ chicken proves that slow-cooking is the best method for getting juicy chicken and a lip-smackin’ sauce. So I got my slow cooker back out to make these meaty drumsticks, with a unique BBQ sauce that really brightens things up. It’s made with staple ingredients you’d expect in barbecue sauce, but I infused it with orange juice for something a little different. You really can’t beat bone-in chicken for tender meat, and these BBQ-coated legs will practically melt in your mouth once they’re ready. My kids love them at dinnertime, and they’re a crowd-pleaser on game day!
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Avoid Dry Drumsticks!
For the best texture and the juiciest meat imaginable, always slow cook your drumsticks on low heat. I’ve made the mistake of cooking them on high heat just to speed things up, but it didn’t give me the best results. Doing this can cause the barbecue sauce to scorch, while the chicken cooks unevenly. Low and slow keeps these BBQ chicken legs tender and juicy, guaranteed!
Slow Cooker BBQ Chicken Drumsticks Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 8 bone-in, skin-on chicken drumsticks (*)
- ¾ cup ketchup
- ⅓ cup 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
Instructions
- Place the chicken drumsticks in a large Crockpot set to low heat.8 bone-in, skin-on chicken drumsticks
- In a small bowl, stir together the ketchup, orange juice, brown sugar, red wine vinegar, olive oil, honey, minced parsley, garlic powder, salt, pepper, water, and cornstarch.¾ cup ketchup, ⅓ cup 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.
- Optional: Pour 2 cups of the leftover BBQ sauce/cooking liquid in a saucepan set over medium-high heat. Bring it to a boil and then reduce to a simmer until it's thickened to your liking.
- Toss or brush the drumsticks with the sauce and serve.
Notes
- Use a Crockpot liner for easy cleanup!
- I love this quick and easy homemade BBQ sauce recipe, but of course, you can use 1½-2 cups of your favorite store-bought BBQ sauce to make this recipe even easier.
- Don’t overcrowd the crockpot, or your drumsticks will steam rather than braising, which can make the skin gummy.
- Always cook drumsticks on LOW for the full time. Cooking on high can cause the sauce to scorch while the meat stays undercooked near the bone.
- Properly cooked drumsticks should read 165°F when probed at their thickest point. Cooking time may vary based on the size of your drumsticks and your model of Crockpot.
- These drumsticks are designed to be moist and juicy. For crispy skin, lay them out on a lined baking sheet and broil for 3-5 minutes at the end of cooking.
- The cornstarch helps the sauce lightly thicken as it cooks, but you’ll still need to simmer it on the stovetop for a thicker, glossy BBQ sauce. If it gets too thick, add a splash of water or orange juice.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
My Orange BBQ Sauce Steals the Show
Anyone can cook drumsticks in a Crockpot, but my bright and zesty orange barbecue sauce is what makes this recipe so darn good! Ketchup, brown sugar, and honey create the tangy-sweet base you’d expect. But mixing in some orange juice (fresh-squeezed, if you want the best flavor) creates a citrus-forward homemade BBQ sauce that pairs perfectly with chicken legs. Be sure to reduce the sauce on the stovetop right at the end to give the chicken a final glaze before serving.
How to Make BBQ Chicken Drumsticks in a Crockpot Step by Step
Prep the Chicken: Gather the BBQ sauce ingredients. Then place 8 bone-in, skin-on chicken drumsticks in a large Crockpot, and set it to LOW.
Make the BBQ Sauce: In a small bowl, stir together ¾ cup of ketchup, ⅓ cup of 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 legs, tossing to make sure every piece is fully-coated.
Cook the Chicken: Cook drumsticks for 5-6 hours on LOW; or until the chicken is cooked through to 165°F. Final cooking time can vary depending on the size of your drumsticks and/or the model of your Crockpot. I always recommend using a thermometer to ensure your drumsticks are properly cooked.
Reduce the Sauce: The drumsticks are ready as is, but I recommend reducing the sauce to serve. Take 2 cups of BBQ sauce from the bottom of the slow cooker, and heat it in a saucepan. Bring it to a boil then quickly reduce the heat, and simmer until it thickens to your preference.
Serve: Brush, toss, or glaze the drumsticks with the reduced BBQ sauce, and serve while hot!
How to Store, Freeze, and Reheat
Store leftover slow cooker 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.
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