These Slow Cooker Chicken Drumsticks are one of those dinners where it doesn't matter if I make 2 pounds of chicken or 4 pounds, it's never enough. My kids are always asking for more! Even while I was editing the pictures for this blog post, my son walked by and immediately asked, “Can we have those...”! They're fall-off-the-bone tender, have just a handful of ingredients, and that is always a win in my book. The Italian dressing and simple seasonings give these slow cooker chicken legs so much flavor, and then a few minutes under the broiler gets that skin nice and crispy. Dinner is done, and apparently I should've made more.
If your slow cooker is basically another member of the family at this point, I've got plenty more easy dinners to put it to work. My Slow Cooker Steak and Potatoes is one of those throw-it-together dinners that has become a reader favorite, and my Crockpot Lemon Chicken is another easy chicken dinner for nights when everyone is running in a different direction.
Stephanie's Tips
• Keep the skin on while the drumsticks cook. The slow cooker won't make it crispy, but that's exactly why we're sending these under the broiler at the end.
• There's no need to flip the drumsticks while they cook. Put the lid on and let the slow cooker do its thing.
• Italian dressings can vary quite a bit in saltiness, so you can adjust the added salt depending on the dressing and Parmesan you're using.
• Keep a close eye on the chicken under the broiler. We're going for crispy skin, not calling the smoke detector to dinner.
Equipment
- Measuring cups and spoons
- 6-quart slow cooker
- Sheet pan
- Aluminum foil
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Slow Cooker Chicken Drumsticks ingredients
- Chicken drumsticks: You'll need 2 to 3 pounds of chicken drumsticks. Keep the skin on so you can crisp it up under the broiler after the chicken is tender.
- Italian dressing: This does a whole lot of the heavy lifting when it comes to flavor. Use your favorite bottled Italian dressing or homemade Italian dressing.
- Parmesan cheese: Grated Parmesan adds a salty, savory flavor that works perfectly with the Italian dressing.
- Garlic powder: Because chicken and garlic are always going to be friends in my kitchen.
- Onion powder: Adds another layer of savory flavor without chopping another thing. We love that for us.
- Pepper: Freshly ground or regular ground black pepper both work.
- Salt: You only need a little since the Italian dressing and Parmesan already bring plenty of flavor. Adjust to taste depending on the dressing you're using.
For full ingredients and directions, scroll down to the recipe card below.
How to make Slow Cooker Chicken Drumsticks
Add the chicken drumsticks, Italian dressing, Parmesan cheese, parsley, garlic powder, onion powder, pepper, and salt to the slow cooker. Toss everything together until the chicken is evenly coated.
Cover and cook on HIGH for about 4 hours or on LOW for 6 to 8 hours, until the chicken is tender and has reached an internal temperature of at least 165°F.
Line a sheet pan with aluminum foil and transfer the cooked drumsticks to the pan. Place them under the broiler for 2 to 5 minutes, watching closely, until the skin is browned and crispy.
Serve immediately while that skin is nice and crispy.
How do I serve Slow Cooker Chicken Drumsticks?
These slow cooker chicken legs are one of those dinners that can go with just about anything. I love serving them with French Potato Salad (Easy No Mayo Potato Salad) and Bacon and Balsamic Brussel Sprouts for a hearty dinner. And if we're going all in, finish everything off with a chewy Brown Butter Blondies for dessert. You can also keep things super simple with mashed potatoes, roasted vegetables, rice, or whatever side dish you can get onto the table before someone asks, “What's for dinner?” for the fifth time.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, but make sure the chicken drumsticks are completely thawed before adding them to the slow cooker. Drain away any excess liquid before adding the dressing and seasonings. Do not cook frozen chicken directly in the slow cooker.
Yes, but the skin will stay soft rather than becoming crispy. The drumsticks are fully cooked in the slow cooker, so the broiler is simply the finishing step that browns and crisps the skin.
Once the chicken drumsticks are coated and the lid goes on the slow cooker, there's no need to turn them during the slow cooking. Let the slow cooker do the work and transfer them to the broiler. When they're under the broiler, you may want to flip them so both sides of the chicken legs get nice and crispy.
Chicken is safe to eat once it reaches an internal temperature of at least 165°F when measured in the thickest part without touching the bone. Drumsticks are dark meat, so they can continue cooking beyond 165°F and become even more tender.
Substitutions and variations
- Italian dressing: Use your favorite bottled Italian dressing or a homemade version. Since different brands vary in seasoning and salt, use one you already know you like.
- Parmesan cheese: Romano or Asiago can be substituted for Parmesan for a similar salty, savory flavor.
- Salt: Use your preferred cooking salt. You may want to adjust the amount depending on how salty your Italian dressing and Parmesan are.
- Skinless drumsticks: You can remove the skin before slow cooking if you prefer. If you do, there's no real need for the broiling step at the end.
How should I store Slow Cooker Chicken Drumsticks?
Store leftover Slow Cooker Chicken Drumsticks in an airtight container in the refrigerator for up to 4 days. For the best texture when reheating, pop them into the air fryer at 345°F for about 5 to 10 minutes, or until heated through. You can also reheat them in the microwave if you're less concerned about keeping the skin crispy.
To freeze the drumsticks, let them cool completely and transfer them to a freezer-safe airtight container or freezer bag. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
Slow Cooker Chicken Drumsticks
Equipment
- Measuring cups and spoons
- 6-quart slow cooker
- Sheet pan
- Aluminum foil
Ingredients
- 2 to 3 pounds chicken drumsticks
- 1 cup Italian dressing
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Add the chicken drumsticks, Italian dressing, Parmesan cheese, garlic powder, onion powder, pepper, and salt to the slow cooker. Toss to combine.
- Cover and cook on HIGH for 4 hours or on LOW for 6 to 8 hours, until the chicken is tender and reaches an internal temperature of at least 165°F.
- Line a sheet pan with aluminum foil and transfer the chicken drumsticks to the pan.
- Place the chicken under the broiler for 2 to 5 minutes, watching closely, until the skin is browned and crispy.
- Serve immediately and enjoy.
Notes
- Keep the skin on the chicken drumsticks if you want to crisp them under the broiler after slow cooking.
- You can use previously frozen drumsticks, but they must be completely thawed before adding them to the slow cooker.
- Different Italian dressings and Parmesan cheeses vary in saltiness, so adjust the added salt to taste.
- For the crispiest skin, don't skip the broiler. Watch the drumsticks closely because they can brown quickly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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