Slow Cooker Sticky Chicken Drumsticks

Submitted by Sage Harvey

Slow Cooker Sticky Chicken Drumsticks

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Serving: 8
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 1/2 cup honey
  • 1/2 cup light brown sugar
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 6 garlic cloves, minced
  • 2 tablespoons fresh grated ginger
  • 2 teaspoons sriracha (or other hot pepper sauce)
  • black pepper
  • 16 chicken drumsticks
  • shallots
  • toasted sesame seeds
  • cornflour, to thicken


  • In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring to a boil, then lower the temperature and simmer for 5 minutes, until the sugars have dissolved and the sauce is beginning to thicken. Remove from heat and allow to cool for a few minutes.
  • In the bowl of a slow cooker, add the chicken drumsticks and pour the sauce over. Move the chicken around a bit with tongs to coat completely. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process. Just before serving, sprinkle with shallots and sesame seeds.
  • Serve with steamed white rice and your favorite veggie and devour!
  • Optional: once cooked place drumsticks on a baking tray and glaze with marinade, place into a 180 degree pre-heated oven until just going slightly crispy. Put sauce into a small saucepan and thicken with cornflour, pour this on top of chicken to serve.

14 thoughts on “Slow Cooker Sticky Chicken Drumsticks”

  1. Hi. I tried this tonight and although it tasted very good the sauce ended up very watery and the chicken was falling off the bones. I often have the problem of watery sauces rather than the thick sticky or creamy looking ones in the recipes. What am I doing wrong? My slow cooker is very very old (Sunbeam) and has only Low and High. Nothing fancy at all. Thanks.

  2. Frith Palenski

    This was absolutely beautiful… a new favourite, thank you for your recipe!
    I followed the recipe except using golden soy sauce and sweet chilli sauce instead of “sriracha”. I used half a teaspoon of ground black pepper and 7 large drumsticks (1.2 kg). Left the lid off for the last half hour and did not thicken, the sauce was gorgeous served over the rice.
    Served with rice and broccoli.
    Yum yum yum! Thank you!

  3. Mad ethics last night but with a few alterations for what I had in the cupboard. I used Chinese cooking wine instead of vinegar, minced garlic and ginger powder. Also no Sriracha. Put them under the grill 5 mins before we wanted to eat and they came out sticky and so delicious. Family have requested I make this again. Great recipe.

  4. Great recipe, very yummy! I have a searing slow cooker so do everything in there, rather than starting the sauce in a pan, saves washing up!

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