Throw raw chicken drumsticks in the slow cooker and 3 simple pantry staples to get a holiday meal so delicious your whole family will be begging for more!

This 4-ingredient slow cooker Easter drumstick recipe is all about keeping the holiday simple and stress-free while still feeling special. You literally toss raw chicken drumsticks into the slow cooker with just three everyday pantry staples, then let the low, slow heat work its magic. The result is tender, flavorful chicken with a gently sweet, savory glaze that tastes like you fussed all afternoon. It’s perfect for busy parents who want a holiday meal their family will be excited about, without spending the whole day in the kitchen.

Serve these slow cooker Easter drumsticks piled high on a big platter, spooning some of the warm sauce from the bottom of the crock over the top. They pair beautifully with buttery mashed potatoes, roasted carrots, or a simple green bean side. Add a green salad or a pan of dinner rolls to soak up the extra juices, and you’ve got a complete holiday meal that feels special enough for Easter but easy enough for any Sunday dinner.

Servings: 6

3 to 4 pounds raw chicken drumsticks (about 10–12 pieces)

Place the raw chicken drumsticks in a single layer (or as close as you can) in the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a bit, but try to get most of them touching the bottom so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, honey, and soy sauce until smooth and well combined. This is your simple sweet-and-savory holiday glaze.

Pour the sauce mixture evenly over the raw drumsticks, turning a few pieces with tongs if needed to make sure all the chicken is lightly coated. The drumsticks should be resting in a shallow pool of sauce at the bottom of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and the meat is cooked through and pulls away from the bone easily.

Once cooked, gently stir or turn the drumsticks in the sauce so they’re nicely glazed. If you’d like a slightly thicker, stickier sauce, remove the lid and cook on HIGH for an additional 15 to 20 minutes to let some liquid evaporate.

For a more caramelized finish (optional but tasty for holidays), carefully transfer the cooked drumsticks to a foil-lined baking sheet, brush with some of the sauce from the slow cooker, and broil on the top oven rack for 3 to 5 minutes, just until the skin starts to brown and bubble. Watch closely so they don’t burn.

Transfer the drumsticks to a serving platter, spooning extra warm sauce over the top. Serve hot, and let everyone dig in family-style.

For picky eaters, choose a mild, sweet barbecue sauce and skip any spicy varieties; you can always set out hot sauce at the table for those who like heat. If your family prefers less sweetness, reduce the honey to 1/4 cup and add an extra tablespoon of soy sauce for more savory depth. To make this recipe gluten-free, use a gluten-free soy sauce (or tamari) and double-check that your barbecue sauce is labeled gluten-free. For a slightly tangier, more “holiday ham” style flavor, stir 1 to 2 tablespoons of Dijon or yellow mustard into the sauce mixture before pouring it over the chicken. If you like herbs, sprinkle dried thyme or rosemary over the drumsticks before cooking, or garnish with chopped fresh parsley right before serving for a pop of color. You can also make this ahead: cook the drumsticks, cool them in the sauce, then reheat on LOW in the slow cooker for 1 to 1 1/2 hours before your holiday meal. Leftovers are great shredded off the bone and tucked into rolls for easy sandwiches the next day.