Pour jarred honey garlic marinade and these 4 ingredients over chicken drumsticks into a slow cooker for the kind of dinner everyone asks for again

On the days when work runs late and everyone’s still expecting a real dinner, this slow cooker 5-ingredient honey garlic chicken drumstick recipe is my secret weapon. You literally pile the raw drumsticks into the slow cooker, pour a jar of store-bought honey garlic marinade and just four pantry ingredients over the top, then walk away. By the time you’re ready to eat, the chicken is fall-off-the-bone tender and soaked in a sticky-sweet, garlicky sauce that tastes like you fussed way more than you did. It’s perfect for busy weeknights, game days, or anytime you want a low-effort meal that still feels like “everyone asks for it again” comfort food.

These honey garlic drumsticks are great over fluffy white rice, brown rice, or mashed potatoes to soak up all that extra sauce. I like to add a quick veggie on the side, like steamed green beans, roasted broccoli, or a simple side salad tossed with a light vinaigrette. If you’re feeding a crowd, round things out with dinner rolls or garlic bread and maybe some coleslaw. Leftovers are awesome tucked into rice bowls or shredded and wrapped in tortillas with crunchy lettuce and a drizzle of extra sauce.

Servings: 4-6

3 to 3 1/2 pounds chicken drumsticks (about 10–12 pieces)

Place the raw chicken drumsticks in an even layer in the bottom of a 5- to 6-quart slow cooker. It’s okay if they overlap slightly, but try not to stack them too high.

In a small bowl or measuring cup, whisk together the jarred honey garlic marinade and the soy sauce until combined. Pour this mixture evenly over the drumsticks in the slow cooker, making sure as much chicken as possible is coated.

Cover the slow cooker with the lid and cook the drumsticks on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and the meat easily pulls away from the bone.

Once the chicken is cooked, carefully transfer the drumsticks to a plate or baking sheet, leaving the cooking liquid in the slow cooker. Tent the chicken loosely with foil to keep warm.

In a small bowl, whisk together the cornstarch and water until smooth to make a slurry. Pour the slurry into the hot cooking liquid in the slow cooker and whisk to combine.

Cover and cook the thickened sauce on HIGH for 10 to 15 minutes, or until it has slightly thickened to a glossy, spoon-coating consistency. Stir in the ketchup until fully combined. Taste and adjust seasoning if desired.

Return the warm drumsticks to the slow cooker and gently turn them in the thickened honey garlic sauce so they are well coated. Let them sit in the sauce for about 5 minutes on WARM so they can soak up more flavor.

Serve the honey garlic chicken drumsticks hot, spooning extra sauce from the slow cooker over the top of each serving.

For a bit of heat, add a pinch of red pepper flakes or a drizzle of sriracha to the honey garlic marinade before pouring it over the chicken. If you prefer boneless meat, you can swap the drumsticks for boneless, skinless chicken thighs and reduce the cook time slightly (check around 3 to 4 hours on LOW). To make the sauce a little tangier, stir in a tablespoon of rice vinegar or apple cider vinegar along with the ketchup at the end. If you like a more caramelized finish, after the chicken is cooked and sauced, broil the drumsticks on a foil-lined baking sheet for 3 to 5 minutes, just until the edges start to char, then pour more sauce over before serving. For meal prep, cook a batch on Sunday, store the drumsticks and sauce together in the fridge, and reheat gently on the stovetop or in the microwave; they’re great for quick rice bowls or packed lunches. You can also sprinkle chopped green onions or sesame seeds over the finished chicken for a little color and texture without adding any extra work during cooking.