This 5-ingredient slow cooker chicken is the kind of late-summer dinner that earns a regular place in the meal rotation: minimal prep, easy cleanup, and plenty of savory-sweet flavor from a handful of pantry and produce staples. Using raw chicken drumettes lets the slow cooker do the work, while the “harvest” element brings in sunny seasonal produce for a dish that feels hearty enough for dinner but relaxed enough for a busy weeknight.
Serve these tender drumettes with steamed rice, buttered egg noodles, mashed potatoes, or thick slices of crusty bread to catch the flavorful juices. For a fresher plate, add a simple green salad, roasted green beans, or sweet corn on the side, and if you want to lean into the late-July feel, a chilled cucumber salad or sliced tomatoes work especially well.
5-Ingredient Slow Cooker Late July Harvest Chicken
Servings: 4 to 6
Ingredients
2 1/2 to 3 pounds raw chicken drumettes
1 pound baby potatoes, halved if large
2 ears corn, cut into thick rounds
1 packet dry onion soup mix
1 cup honey mustard
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a thin film of oil if desired for easier cleanup. Add the baby potatoes and corn rounds first, then spread the raw chicken drumettes over the top in an even layer.
2. In a small bowl, stir the dry onion soup mix into the honey mustard until well combined. Spoon and spread the mixture over the chicken as evenly as possible.
3. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender and the potatoes are easily pierced with a fork.
4. If you would like the sauce a bit thicker, remove the lid for the last 20 to 30 minutes of cooking to let it reduce slightly. Gently turn the drumettes in the sauce before serving.
5. Transfer the chicken, potatoes, and corn to a serving platter or individual plates, spoon the juices over the top, and serve hot.
Variations & Tips
Add a little heat: Stir a spoonful of chili crisp, a pinch of red pepper flakes, or a dash of hot sauce into the honey mustard mixture if your family likes sweet-spicy flavors.
Swap the vegetables: Small chunks of zucchini, yellow squash, or thick slices of sweet onion can stand in for part of the potatoes or corn. Add quick-cooking vegetables during the last hour on LOW so they do not get too soft.
Use a liner or grease the crock: Honey mustard can caramelize around the edges as it cooks, so a slow cooker liner or a light coating of oil makes cleanup easier.
Check doneness carefully: Drumettes should reach a safe internal temperature of 165 degrees Fahrenheit at the thickest part near the bone. If your slow cooker runs hot, start checking a little early.
Broil for extra color: For a more roasted look, transfer the cooked drumettes to a sheet pan and broil for 2 to 4 minutes before serving, then spoon the slow cooker juices over the top.