These slow cooker chicken drumsticks are coated in a sauce made with honey, lime, soy sauce, and a pinch of red pepper flakes for an easy weeknight dinner.
Ryan LiebeYields: 4 - 6 serving(s)Prep Time: 20 minsTotal Time: 3 hrs 50 minsSavePrintAhh, the magic of the slow cooker—it’s like having a kitchen helper who works all day while you’re off living your best life. And trust me, this is one recipe you’re going to want to keep on repeat, even in the summer. These chicken drumsticks simmer away in the most delightful lime and ginger sauce, filling your kitchen with mouthwatering aromas while you’re out running errands, working hard, or soaking up some sunshine at the beach. A quick pop under the broiler at the end gives you that irresistible golden crust and crispy edges—the BBQ treatment, without touching the grill.
No! Skin-on chicken is ready to cook in the slow cooker. The skin adds rich flavor and crisps up beautifully under the broiler.
Instead of browning the chicken before slow cooking, in this recipe you put the cooked chicken under the broiler at the end. The sauce becomes golden and caramelized, and the chicken skin crisps up in the most satisfying way.
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Step
1
Whisk together the honey, soy sauce, ginger, lime juice, garlic, scallion whites, and red pepper flakes in a medium bowl. Place the chicken in a 6-quart slow cooker, season with the salt, and pour the sauce on top. Cover and cook until the chicken is fork-tender and a thermometer inserted into the meat registers 165˚F, 4½ to 5 hours on low or 2½ to 3 hours on high.
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Step
2
Transfer the chicken to a plate. Whisk together the cornstarch and 3 tablespoons water in a small bowl. Add the cornstarch slurry to the slow cooker and stir until incorporated. Return the chicken to the slow cooker, cover, and cook on high until the sauce is thickened, 20 to 30 minutes.
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Step
3
Preheat the broiler. Line a baking sheet with foil and spray with cooking spray. Transfer the chicken to the baking sheet and brush with some of the sauce from the slow cooker. Broil, turning once, until the skin is caramelized and charred in spots, about 5 minutes.
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Step
4
Transfer the chicken to a platter and sprinkle with the scallion greens. Serve with rice, lime wedges, and the remaining sauce.
