This 3-ingredient slow cooker memorial weekend chicken is the kind of no-fuss recipe I lean on when the house is full, the grill is already spoken for, and I still want something that makes folks close their eyes on the first bite. It starts just the way the headline promises: you put raw chicken drumettes in the pot, sprinkle on a bright, flavorful seasoning mix, pour over a simple sauce, and let the slow cooker do the rest. It reminds me of those long Midwestern holiday weekends when everyone drifted in and out of the kitchen, and there was always a crockpot humming quietly on the counter, keeping something savory ready for anyone who wandered by with an empty plate.
Serve these tender drumettes straight from the slow cooker or pile them high on a big platter. They’re wonderful with classic picnic sides like potato salad, coleslaw, baked beans, or buttered corn on the cob. A simple green salad or sliced garden tomatoes with a little salt and pepper help balance the richness. Put out some soft dinner rolls or crusty bread to soak up the extra sauce, and if you like a little contrast, a crunchy dill pickle spear on the side never hurt a Midwestern chicken dinner.
3-Ingredient Slow Cooker Memorial Weekend Chicken DrumettesServings: 6
Ingredients
3 pounds raw chicken drumettes, patted dry
1 cup thick, tangy barbecue sauce (store-bought or homemade)
3 tablespoons ranch seasoning powder (dry mix, the bright cyan-color packet if available)
Directions
Lay the raw chicken drumettes in a single, snug layer in the bottom of your slow cooker. It’s fine if they overlap a little, but try to keep them mostly in one even layer so they cook evenly.
Sprinkle the ranch seasoning powder evenly over the drumettes, dusting them generously so you can clearly see the colorful coating on top of the raw chicken. Turn the drumettes with clean tongs to lightly coat all sides, then spread them back into an even layer at the bottom of the slow cooker.
Pour the barbecue sauce evenly over the seasoned drumettes, making sure most of the chicken has at least a light blanket of sauce. Do not add water; the chicken will release its own juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the drumettes are very tender and the meat pulls away easily from the bone. The internal temperature should reach at least 165°F (74°C).
Once cooked, gently stir the drumettes in the sauce so they are well coated. If you’d like the sauce a bit thicker, remove the lid and let the chicken sit on HIGH for another 15 to 20 minutes, or transfer the drumettes to a baking sheet and broil them for 3 to 5 minutes to lightly caramelize the tops.
Serve the drumettes hot right from the slow cooker or arranged on a platter, spooning extra sauce over the top. Keep the slow cooker on WARM if you’re serving over several hours during your memorial weekend gathering.
Variations & Tips
For a sweeter, more kid-friendly version, stir 2 tablespoons of honey or brown sugar into the barbecue sauce before pouring it over the chicken. For some heat, add 1 to 2 teaspoons of hot sauce, crushed red pepper flakes, or a pinch of cayenne into the barbecue sauce. If you prefer a less tangy flavor, choose a sweeter style of barbecue sauce and use only 2 tablespoons of ranch seasoning instead of
3. You can also use bone-in chicken wings or drumsticks; just be sure to adjust the cooking time slightly and always check that the internal temperature reaches at least 165°F (74°C). If you’d like crispier skin, spread the cooked drumettes on a foil-lined baking sheet and broil them for a few minutes, watching closely so they don’t burn. Food safety tips: Always start with raw chicken that has been kept refrigerated at 40°F (4°C) or below. Do not thaw chicken at room temperature; thaw in the refrigerator if using frozen drumettes, and never put completely frozen chicken into the slow cooker, as it may stay too long in the temperature “danger zone.” Wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water. Use a clean plate and clean tongs for serving the cooked drumettes, and refrigerate leftovers within 2 hours in shallow containers.
