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Dylan’s Favorite Chicken Drumsticks

17 Comments Posted by on June 21, 2011

Crispy-Chicken-LegsYou know a recipe’s a keeper when your seven-year-old double checks at the end of the meal and asks, “Do you have more?”  He had eaten his fill, but before he could leave the table, he had to make sure there would be leftovers for a future snack.

My favorite thing about this recipe is that I just have to put it into the slow-cooker. Oh, and did I mention that my kids will eat it?! Victory!

The Ingredients:

  • 2 teaspoons salt
  • 1 Tablespoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 8-12 chicken drumsticks (with or without skin)
  • aluminum foil
The Instructions:
1. Crumble aluminum foil into balls and place in the slow-cooker. Your chicken will rest on top of the foil so it doesn’t get mushy-gushy.
2. Combine the seasoning in a small bowl.
3. Wash the chicken drumsticks and pat dry with paper towels.
4. Rub the spices into the drumsticks and place in the slow-cooker on top of the foil.
5. Cook on low … I had it set for 8 hours, but after 4 hours the chicken was perfect. I’m not sure if the chicken would have dried out had I left it alone for the full 8 hours, so I’ll forewarn that I can only approve a time frame of 4 hours. If you leave it longer, you are on your own!
Really … the chicken was very good. I recommend it highly!
Entrees, Slow-Cooker ,

17 responses to “Dylan’s Favorite Chicken Drumsticks”

  1. Jen D August 5, 2011 at 5:05 am

    Sounds yummy! Speaking of chicken, you once made oven-baked chicken tenders for our meal exchange. They were also quite yummy. Will you share the recipe, please????

    Reply
    • jenapproves August 7, 2011 at 5:52 pm

      You know, I found that recipe in the book Fix, Freeze, Feast, and I can’t find it anywhere. I think I let someone borrow it? :-/

      Reply
      • Sue overfelt January 22, 2015 at 3:45 am

        The easiest baked chicken,is soak in butter milk,add hot sauce to the milk and chicken,put in ref,for a few hours or over nite’heat oven to 400 degrees,dredge chicken in Italian bread crumbs,drizzle melted (about half stick) butter over chicken,bake for 1 hour,enjoy

  2. NAYNAY February 16, 2015 at 8:52 pm

    Did you cook on low or high

    Reply
  3. Kristy November 9, 2015 at 10:07 pm

    Yes! Even my 12 yr old Dylan approved. He is very picky and has sensory issues when it comes to food. Will be made again. The whole family loved it.

    Reply
  4. sincerelythatonegirl November 17, 2015 at 4:37 pm

    Can you use frozen drumsticks or do they need to be thawed?

    Reply
  5. sincerelythatonegirl November 17, 2015 at 4:37 pm

    Can you use frozen drumsticks or do they have to be thawed?

    Reply
  6. Jane January 22, 2016 at 12:35 am

    Did you take the skin off or leave it on?

    Reply
  7. Melissa January 31, 2016 at 3:25 pm

    Love these!! They turned out great. Thanks for sharing the recipe.

    Reply
  8. Elaina February 10, 2016 at 8:59 pm

    How spicy would you say these are? Could I leave out or reduce the chilli powder and still have the right flavor?

    Reply
  9. ladybugga3131 April 7, 2017 at 4:48 pm

    Did you add water to the crockpot? I didn’t have any onion powder so I used Lipton Onion Soup Mix instead!!!

    Reply

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