Throw raw chicken drumsticks in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker Flag Day Chicken is exactly the kind of recipe I lean on when work is busy but I still want a home-cooked dinner that feels a little special. You literally toss raw chicken drumsticks into the slow cooker, add four pantry-friendly ingredients, and let it do its thing while you go live your life. By the time you’re ready to eat, you’ve got tender, fall-off-the-bone chicken in a sweet-tangy, all-American style sauce that totally fits the Flag Day vibe—simple, comforting, and crowd-pleasing.

Serve these saucy drumsticks over fluffy white rice, buttered egg noodles, or mashed potatoes so all that sweet and tangy sauce has something to soak into. Add a simple side like steamed green beans, corn on the cob, or a bagged salad mix to keep things easy on a weeknight. If you’re feeding a crowd, set the slow cooker on warm and let people help themselves, then round out the table with coleslaw, dinner rolls, and maybe some watermelon slices to keep the Flag Day theme going.

Servings: 4

3 pounds raw chicken drumsticks (about 8–10 pieces), skin-on

Place the raw chicken drumsticks in a single, snug layer on the bottom of the slow cooker insert, meaty sides down if possible. This should look like a close-up top-down shot of drumsticks nestled across the bottom of the ceramic crock.

In a medium bowl, whisk together the barbecue sauce, honey, yellow mustard, garlic powder, and salt (if using) until smooth and fully combined.

Pour the sauce mixture evenly over the drumsticks, lifting a few pieces with tongs if needed so the sauce can run underneath and coat as much of the chicken as possible.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2.5–3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C).

Once cooked, gently turn the drumsticks in the sauce with tongs to coat them all over. If you have time and want slightly sticky, caramelized tops, transfer the drumsticks to a foil-lined baking sheet and broil on high for 3–4 minutes, then spoon some of the slow cooker sauce over them before serving.

Serve the drumsticks hot with extra sauce from the slow cooker spooned over the top. Switch the slow cooker to WARM if you’re serving buffet-style so the chicken stays hot and safe while everyone helps themselves.

You can easily tweak this 5-ingredient base to match your family’s taste or what you have on hand. For a smokier version, use a smoky barbecue sauce and add 1/2 teaspoon smoked paprika to the sauce mixture (this would be a bonus ingredient, so totally optional). If your crew likes a little kick, stir in a pinch of red pepper flakes or a splash of hot sauce with the barbecue sauce, honey, and mustard. To keep it a bit lighter, you can remove the skin from the drumsticks before adding them to the slow cooker; just know they’ll be slightly less rich but still very tender. If you prefer thighs, you can swap in bone-in, skin-on chicken thighs and cook for the same amount of time, checking for doneness. For meal prep, cook the drumsticks on a Sunday, then store them in their sauce in the fridge for up to 3–4 days; reheat gently on the stove or in the microwave with a splash of water if the sauce thickens too much. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C), and avoid leaving it out at room temperature for more than 2 hours (or 1 hour in very hot conditions). Wash your hands, cutting boards, and any utensils that touch raw chicken with hot, soapy water before using them for anything else. Make sure the thickest part of the drumsticks reaches at least 165°F (74°C) before serving; a digital meat thermometer makes this easy. If you’re serving from the slow cooker over a longer period, keep it on WARM so the chicken stays above 140°F (60°C) to remain in the safe zone.