SLOW COOKER SWEET BABY RAY’S CHICKEN DRUMSTICKS are my answer to those days when I want real comfort food but I have zero energy to babysit the oven. You toss a few simple things into the slow cooker, walk away, and somehow dinner still turns out sticky, saucy, and totally satisfying. I started making these when I realized drumsticks are one of the cheapest, most forgiving cuts of chicken. Plus, Sweet Baby Ray’s does a lot of the heavy lifting flavor wise. If you have a busy afternoon, a hungry family, or just a craving for BBQ chicken that actually feels easy, this one is for you.

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SLOW COOKER SWEET BABY RAY’S CHICKEN DRUMSTICKS

How Do You Make Slow Cooker Chicken Drumsticks?

I like this recipe because it is pretty much set it and forget it, with one optional step at the end if you want that slightly caramelized finish. The slow cooker keeps the meat juicy, and the sauce turns glossy and rich as it cooks.

What you will need

8 to 12 chicken drumsticks (skin on or skin off both work)
1 1/2 to 2 cups Sweet Baby Ray’s BBQ sauce
1 tablespoon olive oil (optional, mostly if you are browning first)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional but so good)
Salt and pepper
Nonstick spray or a little oil for the slow cooker insert

My simple directions

1) Pat the drumsticks dry with paper towels. This helps the sauce stick and keeps things from getting watery.

2) Season them with salt, pepper, garlic powder, onion powder, and paprika.

3) Lightly grease your slow cooker insert. Lay the drumsticks in. It is fine if they overlap a bit, but try not to pack them too tightly.

4) Pour Sweet Baby Ray’s over the top. Use tongs to turn the drumsticks so they are coated.

5) Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.

6) Optional but worth it: move the drumsticks to a foil lined baking sheet, brush with a little extra sauce, then broil for 2 to 4 minutes to get those sticky edges. Keep an eye on them because BBQ sauce can go from perfect to burned fast.

If you love slow cooker chicken in general, you might also like this cozy slow cooker smothered chicken for a totally different vibe, more creamy and savory than BBQ.

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Tips For The Perfect Dish

After making SLOW COOKER SWEET BABY RAY’S CHICKEN DRUMSTICKS more times than I can count, I have a few little tricks that help every single time.

Dry the chicken first. I know it sounds fussy, but it takes 30 seconds and makes the sauce cling better.

Do not drown the pot in sauce. This surprises people. Chicken releases liquid as it cooks, so if you add a ton of sauce, it can get thin. I stick to around 1 1/2 cups, then add more at the end if I want extra.

Broil for texture. Slow cookers make amazing tender meat, but they do not do crispy or sticky edges. Two minutes under the broiler fixes that and makes it taste like you worked way harder than you did.

Check doneness the easy way. The meat should pull away from the bone easily, and the juices should run clear. If you use a thermometer, aim for 165 F in the thickest part without touching the bone.

Use a liner or spray. BBQ sauce is sweet, and sweet sauce likes to stick. Save yourself the scrubbing.

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I also want to mention drumsticks vary a lot in size. If yours are huge, they may need extra time. If they are smaller, start checking early so they do not overcook and start falling apart.

“I made these on a rainy Sunday and my kids asked if we could have them every week. The broil step made them taste like BBQ restaurant chicken, but it was basically effortless.”

On nights when I am doing a slow cooker theme, I like pairing these with something hearty like slow cooker chicken stew earlier in the week, then switching to BBQ later so nobody gets bored.

Slow Cooker Chicken Drumstick Variations

The base recipe is super reliable, but it is also easy to tweak depending on who you are feeding. I have done all of these, and none of them require fancy ingredients.

Spicy version: Stir 1 to 2 teaspoons of hot sauce into the BBQ sauce. Or add a pinch of cayenne. It gives the sweetness a little bite.

Honey garlic BBQ: Add 2 tablespoons honey and 2 minced garlic cloves (or 1 teaspoon garlic paste). The sauce turns extra glossy and smells amazing.

Pineapple BBQ: Add 1/3 cup pineapple juice to the sauce. Keep it small so the sauce does not get too thin. This one feels fun for summer.

Smoky version: Add a few drops of liquid smoke plus smoked paprika. Go light. Liquid smoke is powerful.

Less sweet option: Mix Sweet Baby Ray’s half and half with your favorite tangier BBQ sauce or even a little apple cider vinegar. It balances the sweetness nicely.

And if you are on a roll with slow cooker chicken flavors, this slow cooker orange chicken is a great change of pace when you want something sticky but not BBQ.

Serving Suggestions

SLOW COOKER SWEET BABY RAY’S CHICKEN DRUMSTICKS are pretty much made for casual dinners. They are messy in the best way, and they make everyone hover near the kitchen hoping to grab one early.

Classic plate: mashed potatoes, corn, and a simple salad
BBQ picnic style: coleslaw, baked beans, and pickles
Game day: serve with napkins, ranch, celery sticks, and extra sauce on the side
Rice bowl: rice, chopped drumstick meat, shredded lettuce, and a drizzle of BBQ sauce
Sandwich vibe: pull the meat off the bone and pile it on buns with slaw

If you want a no stress side that basically cooks itself too, I love making something like 3 ingredient slow cooker mac and cheese. It is ridiculously easy and feels like comfort food squared.

Storage and Reheating

If you have leftovers, they keep really well. Sometimes I even like them better the next day because the sauce has had time to sink into everything.

How to store: Let the chicken cool a bit, then put it in an airtight container with some of the sauce. Store in the fridge for up to 4 days.

Freezing: You can freeze drumsticks too. I freeze them with sauce in a freezer safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating: My favorite way is in the oven at 350 F, covered with foil, for about 15 to 20 minutes until hot. You can also microwave them, but go in short bursts so the meat stays tender. Add a spoonful of sauce before reheating so they do not dry out.

Common Questions

Do I need to brown the drumsticks first?
Nope. I skip it most of the time. Browning adds a little extra flavor, but the broil step at the end gives you that finished look and taste without the extra pan.

Can I use frozen drumsticks?
I do not recommend starting from frozen in the slow cooker for food safety reasons. Thaw them in the fridge first, then cook as directed.

Why is my sauce thin?
Chicken releases liquid while it cooks. If you want thicker sauce, remove the lid for the last 20 to 30 minutes on HIGH, or pour sauce into a saucepan and simmer it for a few minutes.

Can I stack the drumsticks?
Yes, within reason. Try to rotate them halfway through cooking if you can, just so everything gets coated and cooks evenly.

How do I keep the chicken from falling apart?
Cook on LOW and do not push past the time too much. Drumsticks can get very tender, which is great, but they can also start sliding off the bone if they go too long.

A cozy dinner you will actually want to repeat

If you have been craving an easy, no drama dinner, SLOW COOKER SWEET BABY RAY’S CHICKEN DRUMSTICKS really deliver. You get tender chicken, sticky sauce, and basically no effort, which is my favorite kind of cooking. For more inspiration, I have browsed recipes like Slow Cooker Chicken Drumsticks – Dinner at the Zoo and Easy Crock Pot BBQ Chicken Drumsticks – Kristy Denney, and it always reminds me how versatile this simple idea is. Try it once, tweak the sauce to your taste, and you will probably end up adding it to your regular rotation.