Slow Cooker Sweet Baby Ray’s Chicken Drumsticks — Sticky, Saucy, and So Dang Easy

There’s something about the smell of BBQ sauce bubbling away that just feels like home, isn’t there? I swear every time I make these Slow Cooker Sweet Baby Ray’s Chicken Drumsticks, I’m right back in my mom’s tiny kitchen — the one with the squeaky cabinet door and that floral linoleum floor we all pretended to hate.

She’d toss these drumsticks in the slow cooker before church on Sunday morning. We’d come home a few hours later, the house warm and smelling like sweet, tangy heaven. Dad would hover near the kitchen trying to “taste test” — and she’d swat him away every single time. Some traditions never get old.

Why You’ll Love This Recipe

I mean, besides the obvious…

• No effort. Really — this practically makes itself.

• Sticky, sweet, finger-lickin’ good. Better keep the napkins handy.

• Cheap but feels special. Drumsticks are budget-friendly but taste like a treat.

• Leftovers? If you’re lucky.

• Crowd-pleaser. I don’t care if you’re 4 or 84 — BBQ chicken makes folks smile.

Ingredients

• 3 pounds chicken drumsticks (or thighs — I won’t tell)

• 2 cups Sweet Baby Ray’s BBQ Sauce — original is my ride-or-die

• 1/4 cup honey (for that sticky shine)

• 1/4 cup soy sauce (trust me — it just works)

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• Salt & pepper to taste

Little cheat: If you’ve got Sweet Baby Ray’s Honey BBQ, just skip the extra honey. One less dish to wash.

Directions

Alright, let’s get those drumsticks ready to make your house smell like sweet, sticky heaven all day long. Grab your slow cooker, roll up your sleeves, and maybe put on your favorite playlist — makes it more fun.

1. Prep the chicken.
First things first: pull those drumsticks out of the pack. Give ‘em a quick rinse if that’s your thing — some folks skip this, some swear by it. Pat them dry with a few paper towels. This helps the seasoning stick and keeps the sauce from getting watery. Lay them out on a plate or cutting board so they’re ready to go.

Sprinkle a little salt and pepper over all sides. Nothing fancy — just enough to wake ‘em up a bit.

2. Make the sauce.
In a good-sized mixing bowl (one that won’t slosh all over your counters), pour in the Sweet Baby Ray’s BBQ sauce. Add the honey, soy sauce, garlic powder, and onion powder. Grab a whisk or a sturdy spoon and stir it all together until it’s nice and smooth.

If you’re like me, you’ll probably taste it — just once, just to “check.” Good luck stopping at one taste.

3. Load up the slow cooker.
Now, grab your slow cooker insert — give it a quick spritz with non-stick spray if you like an easy cleanup. Layer the drumsticks in there. I try to arrange them in a single layer, but honestly, if they’re stacked a bit, it’s fine — they’ll cook just the same.

Pour that beautiful sauce right over the top. Use a spoon to gently toss or turn the drumsticks so they’re all fully coated. You want that sauce to sneak into every nook and cranny.

4. Cover and cook.
Pop the lid on tight. Set the slow cooker to LOW if you have the time (about 6–7 hours makes them fall-apart tender). If you’re short on time (or just can’t wait — I get it), set it to HIGH and they’ll be ready in about 3–4 hours.

Don’t peek too often — lifting the lid lets out all that cozy steam that makes the magic happen. Resist!

5. Optional broil for sticky goodness.
Okay — here’s where the magic kicks up a notch. Once the drumsticks are cooked through (they should be practically falling off the bone when you poke ‘em with a fork), carefully lift them out with tongs and place them on a foil-lined baking sheet.

Spoon a little extra sauce from the slow cooker over the top — you can never have too much sauce, right?

Slide the baking sheet under your oven’s broiler for 3–5 minutes. Watch ‘em like a hawk — that sauce can go from gloriously caramelized to burnt faster than you can say “whoops.” You’re looking for just a bit of char and sticky edges — that’s the secret that makes these taste like they just came off the grill.

6. Serve and enjoy.
Transfer the drumsticks to a big serving platter — or just pile them straight onto plates if you’re feeding hungry folks who can’t wait. Drizzle any leftover sauce from the slow cooker right over the top for good measure.

Grab extra napkins (trust me) and watch them disappear.

Serving Suggestions

These babies don’t need much, but I’ll tell you what we do:

• Big scoop of mashed potatoes — for dragging through all that extra sauce.

• Corn on the cob dripping with butter and salt.

• Maybe a crunchy coleslaw — it cuts the richness so you can eat more drumsticks without feeling too guilty.

• If you wanna feel a bit healthy, steam some green beans and slap a pat of butter on ‘em.

Paper napkins are non-negotiable. Or heck, just keep a roll of paper towels at the table — no shame in that.

Storage Tips

If you have leftovers — I salute your self-control. Pop them in an airtight container and keep in the fridge for up to 4 days. They reheat beautifully in the microwave. Sometimes I pull the meat off the bone and stuff it in a sandwich the next day — you haven’t lived ‘til you’ve had a leftover BBQ chicken sandwich.

Variations

Look, recipes are guidelines, not handcuffs — play around:

• Add smoked paprika if you like that backyard smoker taste but don’t want to stand outside.

• Love heat? Dash in some hot sauce or sprinkle crushed red pepper.

• Need more tang? A splash of apple cider vinegar works wonders.

• Zero time? Use pre-seasoned drumsticks — I won’t tell the food police.

A Quick Goodbye — But Don’t Be a Stranger

If you try these sticky little beauties, I hope they make your house smell like a hug, just like they do mine. Snap a photo, send me a note, or just holler in the comments — I love swapping stories about recipes that feel like home.

Until next time — keep your slow cooker plugged in, your sauce stocked, and your people well-fed. And don’t forget… lick your fingers. That’s the best part.