Sweet, Sticky Slow-Cooked Drumsticks
Full of meat and easy for kids to pick up and hold, drumsticks make for a fun and tasty meal. Slow cooking them for eight hours in the Crock-Pot makes for tender meat that just falls off the bone, and for a dinner that’s just about ready when you get home from work.
There are endless flavors that complement drumsticks in the slow cooker, such as chili lime, maple Dijon, barbecue sauce, hot sauce, Buffalo seasonings and cilantro lime. This particular “sticky” recipe calls for the skin of the drumsticks to be removed, which increases the nutritional profile. The sweet simmered sauce of honey, balsamic vinegar and soy sauce combined with spices results in plenty of flavor.
Total Time: 8 hours 20 minutes | Prep Time: 20 minutes | Serves: 5
- 1/2 cup honey
- 1/3 cup balsamic vinegar
- 1/3 cup low sodium soy sauce
- 1/4 cup light brown sugar
- 5 garlic cloves, minced
- 2 tablespoons fresh grated ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 10 chicken drumsticks, skin removed
- 1 teaspoon parsley
- 1 teaspoon toasted sesame seeds
- Turn your slow cooker on to high and allow it to heat.
- In a medium-sized saucepan over medium heat, add the honey, balsamic vinegar and soy sauce. Stir with a whisk until blended.
- Add the brown sugar and stir until dissolved. Place the garlic, ginger, pepper and onion powder into the pan and continue to stir. Increase the heat slightly and bring the mixture to a boil. Cover and simmer for five minutes. Remove from heat and allow the sauce to cool for another five minutes.
- Place the drumsticks into the slow cooker. Pour the sauce over the drumsticks. Use a wooden spoon to stir, moving the drumsticks around to make sure all of the pieces are coated.
- Cover the Crock-Pot and turn the temperature to low. Cook the drumsticks for six to eight hours.
- When the drumsticks are finished, stir the contents of the slow cooker before transferring to a plate. Top with parsley and sesame seeds.
TL;DR (Too Long; Didn't Read)
Serve with the traditional sides of white rice and steamed vegetables. You can also get creative and mix up your side dishes. Rather than white rice, try wild rice, buttered noodles or quinoa for a change of pace.
You can also garnish with cilantro rather than parsley, if you prefer.
Spice it up by adding 2 teaspoons (to taste) of sriracha sauce to the honey, vinegar and soy sauce mixture.
Beth Rifkin has been writing health- and fitness-related articles since 2005. Her bylines include "Tennis Life," "Ms. Fitness," "Triathlon Magazine," "Inside Tennis" and others. She holds a Bachelor of Business Administration from Temple University.