Slow Cooker Sticky Chicken Drumsticks are sweet, tangy, and full of wonderful Asian flavors. Let these crock pot chicken drumsticks cook low and slow, then serve over rice for a delicious meal!
Slow Cooker Sticky Chicken Drumsticks
I have never had this dish in an Asian restaurant. Paul and I go to a few really great Asian restaurants, but I somehow missed a dish like this on their menus. Dark meat chicken in a sauce of wonderful garlic, ginger, balsamic vinegar, fish sauce, and honey. Then cooked all day in it!
Those flavors are a perfect marriage with chicken, and making this dish couldn’t be easier! Just put the chicken in the slow cooker, mix up the sauce and pour it over! Cook up a batch of rice to serve it over, because you don’t want any of the glorious sauce to go to waste!
What’s easier than putting your meal in a crock pot and letting it cook all day?
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Slow Cooker Sticky Chicken Drumsticks are sweet and tangy, and are very flavorful. You will love the Asian flavors of ginger, garlic, honey, fish sauce, and balsamic vinegar. What’s easier than putting your meal in a crock pot and letting it cook all day?
- 3 1/2 lbs Chicken Legs (drumsticks)
- 1/3 cup Balsamic Vinegar
- 2 Tbsp Rice Vinegar
- 1/3 cup Soy Sauce (low sodium)
- 1/4 cup Honey
- 1/4 cup Brown Sugar
- 3 Garlic Cloves (pressed or finely minced) or 2 tsp Garlic Powder
- 1 Tbsp Ginger (fresh, grated)
- 2 tsp Fish Sauce
- 2 Tbsp Corn Starch
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Place chicken legs in the slow cooker.
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Mix all other ingredients together in a cup and pour over the chicken.
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Place the lid on the slow cooker and cook on Low for 6 hours or High for 4 hours.
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Turn chicken over halfway through cooking.
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If you'd like a thicker sauce, transfer the sauce to a small sauce pan and reduce on the stove over medium heat, stirring occasionally. Coat chicken with reduced sauce.
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Place drumsticks on a baking sheet and put under a 400 degree F broiler for a few minutes to crisp up the skin.
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Serve over rice.
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Angela
This dish is absolutely delicious! I pressure cooked my partially frozen chicken legs in the instant pot for 30 minutes. Then on the stove top I boiked the sauce ingredients and then tossed the cooked chicken legs in the sauce.