Recipe

Slow Cooker Chicken Drummies

Tender, saucy chicken drummies with a quick broiler finish for crisp edges and sticky, bold flavor.

By Matt Campbell

•

4.8

A platter of glossy slow cooker chicken drummies with caramelized edges, sprinkled with sliced green onions on a wooden table setting

Slow cooker chicken drummies are my favorite kind of kitchen magic: you toss in a few accessible ingredients, walk away, and come back to chicken that is basically begging to be dunked in extra sauce.

Here is the deal though. The slow cooker is unbeatable for tender and flavor-soaked drummies, but it will not give you that snackable, crispy edge situation on its own. So we do the best of both worlds: slow cook until juicy, then hit them with a quick broil (or air fryer finish) to get the sticky glaze set and the skin a little more dramatic.

This recipe lands right in the sweet spot for Moms Best Recipes: weeknight friendly, kid approved, and party ready. If you can stir sauce in a bowl, you can absolutely pull this off.

Why It Works

Juicy every time: Low, gentle heat keeps drumettes tender and forgiving.
Big flavor with pantry staples: Soy sauce, honey, ketchup, garlic, and a little heat build a glossy, balanced sauce.
Crisp edges on demand: A fast broil at the end tightens the glaze and adds that craveable bite.
Easy to scale: Double for a party, or keep it small for dinner and leftovers.

Pairs Well With

Storage Tips

Refrigerate: Cool promptly (do not leave out more than 2 hours), then store drumettes and sauce in an airtight container for 3 to 4 days.

Freeze: Freeze in a freezer-safe container or bag (with some sauce) up to 3 months for best quality. Thaw overnight in the fridge.

Reheat (best options):

Oven: 375°F for 12 to 18 minutes on a foil-lined sheet pan, until hot. Broil 1 to 2 minutes to re-crisp the edges.
Air fryer: 375°F for 6 to 10 minutes, shaking once. Great for bringing back texture.
Microwave: Works in a pinch, but the skin softens. Add extra sauce and call it cozy.

Food safety note: Reheat to 165°F internal temperature.

Common Questions

Can I use chicken drumsticks instead of drummies?

Yes. Drumsticks work great. They usually need about the same time, but because they are thicker, check doneness with a thermometer and aim for 165°F in the thickest part (without touching bone). If they are not there yet, keep cooking in 20 to 30 minute increments.

Do I need to add liquid to the slow cooker?

Not extra liquid. The chicken releases juices as it cooks, and the sauce ingredients provide plenty. Just avoid overfilling the cooker and try to keep the lid on so the sauce does not thin out from repeated heat loss.

Why is my sauce watery?

Slow cookers trap moisture, so sauces can look thin. Two easy fixes: (1) reduce it in a saucepan for 5 to 10 minutes, or (2) use a cornstarch slurry and simmer until glossy and thick.

Can I cook these on HIGH?

You can. Cook on HIGH for 2.5 to 3.5 hours until 165°F. I still prefer LOW because it is more forgiving and stays juicy, especially if your drummies vary in size.

How do I keep the chicken from getting mushy?

Do not overcook, and use the broiler finish. Start checking early and pull pieces as soon as they hit 165°F. The broil step tightens the skin and sets the glaze so the texture feels more like wings you actually want to pick up.

Are these spicy?

As written, they are mild with a little warmth. If you are cooking for kids, start with 1 teaspoon sriracha (or skip). If you want heat, bump it up and add red pepper flakes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (4 to 6 quart works best)
Mixing bowl and whisk
Tongs
Instant-read thermometer (highly recommended)
Sheet pan with foil (for broiling)
Saucepan (optional, for reducing sauce)

I used to think slow cooker chicken could only be two things: shredded or sort of… wet. Then I started treating it like a two-step project. Let the slow cooker do what it does best, which is tender and deeply seasoned. Then let high heat do what it does best, which is crisp edges and sticky glaze. The first time I broiled these drummies for a couple minutes and watched the sauce bubble into a lacquer, I had that little mid-bite pause like, okay wow, we are onto something.

Slow Cooker Chicken Drummies

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 20 minutes

Servings 6

Ingredients

3 to 3 1/2 pounds chicken drumettes (wing drummies)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional but recommended)
1/2 cup ketchup
1/3 cup low-sodium soy sauce
1/3 cup honey (or brown sugar)
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons sriracha or hot sauce (optional, adjust to taste)
4 cloves garlic, grated or minced
1 tablespoon fresh ginger, grated (optional)
2 teaspoons cornstarch + 2 teaspoons water (optional, for thickening)
Green onions and toasted sesame seeds for serving (optional)

Raw chicken drumettes on a sheet pan with small bowls of soy sauce, honey, ketchup, garlic, and spices on a bright kitchen counter

Instructions

Season the chicken. Pat the drumettes dry with paper towels. Season with salt, pepper, garlic powder, and smoked paprika.
Mix the sauce. In a bowl, whisk together ketchup, soy sauce, honey, vinegar, sriracha (if using), garlic, and ginger.
Prep the slow cooker. Lightly spray the insert with nonstick spray if sticking is a problem for your cooker. Add the drumettes, pour sauce over top, and toss gently with tongs to coat. Spread them as evenly as you can so they cook at the same pace.
Slow cook. Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours, until the thickest pieces hit 165°F. Slow cookers vary a lot, so start checking at about 3.5 hours on LOW or 2.5 hours on HIGH to avoid overcooking.
Optional: thicken the sauce. Transfer drumettes to a plate. If you want, skim off some surface fat from the sauce. Pour the sauce into a saucepan and bring it to a simmer (it had contact with raw chicken). Simmer 5 to 10 minutes to reduce, or whisk in the cornstarch slurry and simmer 2 to 4 minutes, stirring, until glossy and thick.
Broil for crisp edges (highly recommended). Heat broiler to high and position a rack about 4 to 6 inches from the heat. Line a sheet pan with foil (honey sauces love to stick). Arrange drumettes on the pan. Brush with thickened sauce (or spoon on some straight from the cooker). Broil 2 to 4 minutes, flip, sauce again, and broil 2 to 4 minutes more until bubbling and caramelized. Watch closely so the honey does not burn. The goal here is crisp edges and a set glaze, not deep-fry crisp.
Optional: air fryer finish. Prefer the air fryer? Air fry at 400°F for 5 to 8 minutes, turning once, until the edges are browned and the glaze looks tacky.
Serve. Pile onto a platter, drizzle with extra sauce, and finish with green onions and sesame seeds if you want the full snack-table vibe.