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These Slow Cooker BBQ Chicken Drumsticks are an easy crockpot dinner recipe that your family will ask for on repeat. Chicken legs are coated in a smoky dry rub, slow cooked until tender, then brushed with sweet and tangy BBQ sauce and broiled for that sticky, caramelized finish everyone fights over.
With just a few inexpensive ingredients and about 5 minutes of prep, this kid-friendly dinner recipe (along with my Crockpot BBQ Pulled Chicken Breast recipe and Crockpot BBQ Chicken Thigh recipe) delivers big barbecue flavor without babysitting the grill.
Crockpot Chicken Drumsticks at a Glance
- Serves: 6 servings (2 drumsticks per serving); easy to double
- 5-Minute Prep: Season, slow cook, and broil
- Budget-Friendly: Pantry staples + affordable chicken drumsticks
- Family-Appeal: Tender, juicy chicken legs with sweet-smoky BBQ flavor and crispy skin finish
- Allergy-Friendly: Dairy-free, gluten-free, nut free
Kristen's Keys for Slow Cooker BBQ Chicken Drumsticks
For tender chicken with irresistible flavor and crunch, pay attention the following tips.
- Pat the chicken dry before seasoning. This helps the dry rub stick better and prevents watery juices in the slow cooker.
- Don't add extra liquid. The chicken releases plenty of moisture as it cooks, and adding broth can dilute the flavor and create soggy skin.
- Use a thermometer instead of guessing. Chicken drumsticks are done at 165°F, but cooking slightly beyond that (175°F-190°F) helps the meat become extra tender.
- Don't skip the broiling step. Slow cookers make juicy chicken, but the skin stays soft. A quick trip under the broiler creates that sticky BBQ texture everyone wants.
Happy Cooking! xo Kristen
Notes on Ingredients
- Chicken Drumsticks: This crockpot chicken leg recipe is designed for the drumstick portion of the chicken legs, not the full chicken legs, which includes both the drumstick and thighs. If you are looking to use chicken thighs, check out my recipe for Crockpot BBQ Chicken Thighs.
- Dry Rub: The combination of brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper creates a balanced sweet-smoky flavor. The brown sugar also helps the chicken caramelize beautifully under the broiler. Feel free to swap it out and use seasoned salt to keep things simple
- BBQ Sauce: Use your favorite store-bought sauce or homemade BBQ sauce. A thicker sauce works best because it clings to the drumsticks instead of sliding right off during broiling. For allergy-friendly meals, double-check labels for gluten or corn syrup ingredients if needed.
How to Make Crockpot BBQ Chicken Drumsticks
Season, slow cook, and finish to crisp the skin. Then grab some napkins and dig in!
Step One: Season Chicken
Mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
Pat the chicken dry with a paper towel then sprinkle the seasoning mixture evenly over the drumsticks. Use your hands to rub it into the chicken so every piece is coated well.
Step Two: Slow Cook Chicken Drumsticks
Place the seasoned drumsticks into the base of a greased slow cooker.
Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches at least 165°F internally, but ideally aim for 175-190°F.
Step Three: Brush with BBQ Sauce and Broil
Transfer the cooked drumsticks to a foil-lined baking sheet (the foil makes clean-up a breeze).
Brush generously with BBQ sauce then pop under the boiler for 2-3 minutes per side, until the sauce becomes bubbly and lightly caramelized. Watch closely. You want the skin to become crispy, not burnt.
How to Serve BBQ Chicken Drumsticks
These Crockpot BBQ chicken legs pair well with classics like:
- Creamy Coleslaw
- Honey Cornbread
- One Pot Mac and Cheese
- Hellmann's Classic Potato Salad
- Baked Beans from Scratch
Or for an weeknight dinner, serve with steamed broccoli and oven-roasted red potatoes. Simple but always loved!
Recipe FAQs
Slow cookers, just like ovens, can vary in temperature. A traditional crockpot with a ceramic base takes about 2 hours on high or 4 hours on low to cook chicken legs. All-Clad models typically cook a bit faster, so I would recommend checking the internal temperature 30 minutes prior to the suggested cooking time.
The best way to ensure your chicken is fully cooked, but not overcooked is to use a digital thermometer. Once the center of a chicken leg reaches 165℉ are safe to eat, but they are at their most tender if taken to 175-190℉.
Yes, but the skin helps to lock in the moisture and adds flavor. I would recommend slow cooking with the SKIN ON and then remove before serving.
More Crockpot Chicken Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot BBQ Chicken Legs
Video
Ingredients
- 12 chicken drumsticks, skin on or off
- 1 cup barbecue sauce
For the Rub
- 1 tablespoon brown sugar, optional
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- In a small bowl, prepare the rub by combining 1 tablespoon brown sugar, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon black pepper together.
- Pat the chicken drumsticks dry with a paper towel then liberally rub the spice rub over the chicken, coating to cover.
- Grease the slow cooker insert with cooking spray. Place the chicken legs into the slow cooker. Cover and cook on high for 2 hours or on low for 4-5 hours.
- Once the chicken legs have reached an internal temperature of 175-190℉, remove them from the slow cooker and place them onto a sheet pan or broiler pan. Brush the chicken legs with barbecue sauce and broil until crispy, about 2-3 minutes per side.
- Serve with extra BBQ sauce on the side.
Equipment
- Digital Thermometer the BEST way to determine the chicken is fully cooked
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2016 and updated in 2025.
I love a good crockpot recipe, and this recipe did not disappoint! Everyone loved them!
Thanks for sharing Andrea!
Awesome recipe. Very simple and easy to make. My question is can tomato sauce or glass jar tomato sauce because I think it makes a difference?
I am so glad you enjoyed!! Yes, I am referring to canned tomato sauce..jarred tomato sauce is often flavored with Italian spices and sugar.
These look delicious! I'm wanting to get rid of my crock pot and just keep the instant pot for doing slow cooking. I read your other post on the differences between regular show cookers and the IP. How would you convert this recipe? Add liquid? What time and temp? Thanks!
Hi Carmen! I need to create this recipe FOR the instant pot. But in the meantime, I would try it on high slow cooker function as recipe is written (pressure won't build so you don't need excess liquid) and cook for 2.5 hours on high. Let me know how they turn out. Using the Instant Pot as as a slow cooker is not my favorite function.
That's so sad! I originally got the IP because I wanted a rice cooker without a non-stick coating. Then I got really excited thinking that I could get rid of other bulky equipment. I'll try it, though and report back!
Sorry Carmen! I just want to be 100% honest with you! I love my Instant Pot and use it so much more than my slow cooker (so I have a lot of recipes that have been converted for Instant Pot that were originally for the slow cooker--check out my recipes here: https://amindfullmom.com/real-food-3/instant-pot/).
No worries! I appreciate the honesty 😉 I made the chicken twice this week, once on high for 2 1/2 hours and once on low for 4 1/2 (the second time I did 16 legs, so increased the time a little). Both times the chicken came out great. My one complaint is that the legs didn't cook very evenly, the ones on the top are cooked through to a safe temp, but not as tender as the bottom ones, which might have been a tad overcooked. I think this was because I had to layer the legs because the IP is taller and skinnier than my crock pot is. Next time I'll try cooking only one layer and see how that works. Thanks for the great recipe!
I am so glad you enjoyed the chicken legs. And yes, layering and using as a slow cooker may cause the issues of under and over cooked meat. Thank you for letting us know your results 🙂
I made this dish tonight for dinner and it was a success!! No left overs at all:)
Thank you for this delicious and easy recipe.
Thanks for sharing Lana! I am so glad your family enjoyed this! It is such an easy meal!
These look worth getting messy for, the flavours sound fantastic. But I'll do my best not to get quite as messy as your kids can manage.
HA Jane, that cracks me up! I guarantee you will NOT get as messy as my kids--it is impossible.
Never thought of making drumsticks in the slow cooker!!! These look absolutely amazing!
Thanks Tisha! They are a family favorite. I hope you enjoy!
Could I just cook the chicken in the slow cooker and then just cover them with the sauce for the last few minutes?
Thanks Pauline😊
Absolutely!!! That is a great idea. And if you want to crisp up the skin, cook in slow cooker then brush with sauce and broil quickly. Whichever way works 😉