Slow Cooker Asian Glazed Chicken Drumsticks Recipe
I’ve made these slow cooker Asian glazed chicken drumsticks a dozen times for busy weeknights and lazy weekends alike. The sauce is sticky, sweet, and savory, the meat falls (almost) off the bone, and the hands-off cooking makes it a go-to when I need dinner with minimal babysitting. If you like saucy, sticky chicken, you’ll find this one sits between takeout comfort and home-cooked simplicity — and it pairs well with other family favorites like the slow-cooker orange chicken copycat for nights when you want variety.
Why you’ll love this dish
This recipe gives you glaze-worthy, fork-tender drumsticks without flipping or constant checking. It’s budget-friendly (drumsticks are one of the cheapest cuts), kid-approved, and great for meal prep or feeding a crowd. Because the slow cooker gently breaks down connective tissue, the meat stays moist even after long cooking. Make it for easy weeknight dinners, game-day platters, or a simple Sunday supper.
“Family favorite — the glaze is spot on and the kids call dibs on the drumsticks every time.” — a regular tester
It’s also flexible: swap sides and seasonings to match cravings, or borrow technique ideas from other slow-cooker recipes like the Mexican-inspired slow cooker chicken bowl when you want a different flavor profile.
How this recipe comes together
Start by whisking together a soy-sweet base, aromatics, and a little acid for balance. Brown the drumsticks briefly (optional) to develop flavor and color, then nestle them into the slow cooker and pour the sauce over. Slow-cook until the meat is tender, then thicken the sauce and toss the drumsticks in it for that glossy finish. If you want crisp skin, finish under a hot broiler or in the oven for a few minutes.
This approach keeps active time under 20 minutes and hands-off time at 3–4 hours on high or 5–6 on low. If you prefer techniques used with white meat, the same slow-cooker method works well as explained in the slow-cooker chicken breasts method.
Gather these items
What you’ll need to shop or check your pantry for:
- 8–10 chicken drumsticks (about 2–2.5 lb)
- 1/2 cup low-sodium soy sauce (swap tamari for gluten-free)
- 1/3 cup honey or maple syrup (for vegan swap, use maple and a vegan oyster sauce)
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp sriracha or other chili paste (adjust to taste)
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
- 1/4 cup chicken stock or water
- 2 tsp cornstarch mixed with 2 tsp cold water (slurry to thicken)
- Sesame seeds and sliced scallions for garnish
- Optional: 1–2 tsp fish sauce for umami punch
Notes: For a less sweet glaze, reduce honey by 1–2 tablespoons. If hoisin isn’t available, add an extra tablespoon of soy and a teaspoon of brown sugar.
How to prepare it
- Pat drumsticks dry and season lightly with pepper. Salt can be added later to taste because soy sauce is salty.
- In a bowl, whisk soy sauce, honey, hoisin, rice vinegar, sriracha, sesame oil, garlic, ginger, and stock.
- (Optional) Heat a skillet over medium-high and brown drumsticks 2 minutes per side for better color.
- Arrange drumsticks in the slow cooker and pour the sauce over so pieces are partly submerged.
- Cook on low 5–6 hours or high 3–4 hours, until internal temperature reaches 165°F and meat pulls near the bone.
- Remove drumsticks and transfer sauce to a small saucepan. Bring to a simmer, whisk in the cornstarch slurry, and cook until glossy and thickened (about 2 minutes).
- Toss drumsticks in the reduced glaze, then plate and garnish with sesame seeds and scallions.
- For crisp skin, place glazed drumsticks on a baking sheet under a hot broiler for 2–4 minutes, watching closely.
For timing and tips on getting consistent results with slow-cooker poultry, see these slow-cooker chicken breasts tips.
Best ways to enjoy it
Serve these drumsticks over steamed jasmine rice or sticky rice to soak up the glaze. They’re also excellent on a bed of wilted bok choy, tossed into noodle bowls, or pulled from the bone and layered into lettuce wraps. Leftovers make a quick protein boost for salads or grain bowls — think of turning them into a saucy chicken burrito bowl style meal the next day.
Pair with: quick cucumber salad, pickled carrots, steamed broccoli, or a simple slaw to cut the richness. A cold lager or an off-dry Riesling match the sweet-salty glaze nicely.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
- Freeze: Place drumsticks and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F oven for 10–15 minutes until hot through, or reheat gently on the stovetop with a splash of water to loosen the sauce. Microwave in short intervals, turning once, to avoid drying.
- Food safety: Always check that reheated chicken reaches 165°F before serving.
Helpful cooking tips
- Cornstarch vs. flour: Cornstarch gives a glossy, smooth glaze; use flour only if you’re out of cornstarch (but it won’t be as shiny).
- Don’t skip the simmer: Thickening the sauce separately concentrates flavors and prevents the slow cooker liquid from diluting the glaze.
- Skin crisping: The slow cooker steams skin; broiling or a quick roast at the end adds the texture most people crave.
- Make ahead: The flavors often improve a day later, so consider making this the day before entertaining.
- Salt control: Because soy sauce contains sodium, taste before adding extra salt.
Creative twists
- Spicy-sesame: Add 1–2 tbsp of chili crisp and finish with more sesame oil and toasted seeds.
- Orange-ginger glaze: Replace hoisin with orange marmalade and add 1 tsp orange zest for a citrus lift.
- Sticky miso: Stir 1 tbsp white miso into the sauce for deeper umami.
- Keto/Paleo: Swap honey for erythritol or omit sweeteners; use coconut aminos in place of soy for paleo.
- Oven-finish: After slow cooking, transfer to a 425°F oven for 8–10 minutes to brown without broiler attention.
Common questions
Q: Can I use chicken thighs instead of drumsticks?
A: Yes. Bone-in thighs work the same way and may cook a bit faster. Check for an internal temp of 165°F and adjust time accordingly.
Q: Can I double the recipe for a crowd?
A: Yes, you can, but use a larger slow cooker to avoid overcrowding. Cook time is similar; just ensure pieces are arranged in a single layer as much as possible for even cooking.
Q: Is it safe to leave this on warm after cooking?
A: It’s safe briefly, but don’t leave perishable food in the danger zone (40–140°F) for more than two hours. If holding for serving longer, keep in a warm oven (around 200°F) or on a chafing dish set to safe hot-holding temps.
Q: My sauce is too thin — how do I fix it?
A: Simmer the sauce on the stove with a cornstarch slurry until it reaches a sticky consistency, then toss the drumsticks in it.
Q: Can I make this gluten-free?
A: Yes. Use tamari or coconut aminos and a gluten-free hoisin or omit hoisin and add a little extra sweetener and umami like miso (gluten-free if needed).
Conclusion
If you want a dependable, flavor-packed slow cooker chicken that looks and tastes like it took more effort than it did, this Asian glazed drumsticks recipe is a winner. For a slightly different take on glazed slow-cooker drumsticks, check this version of Slow Cooker Asian Glazed Chicken Drumsticks. If you’d like a sesame-forward alternative with similar technique, see Slow Cooker Sesame Chicken Drumsticks – Art From My Table.
Asian Glazed Chicken Drumsticks
Ingredients
Main Ingredients
- 8–10 pieces chicken drumsticks (about 2–2.5 lb)
- 1/2 cup low-sodium soy sauce swap tamari for gluten-free
- 1/3 cup honey or maple syrup for vegan swap, use maple and a vegan oyster sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons sriracha or other chili paste adjust to taste
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or 1 tsp ground ginger in a pinch
- 1/4 cup chicken stock or water
- 2 teaspoons cornstarch mixed with 2 tsp cold water slurry to thicken
- Sesame seeds and sliced scallions for garnish
- 1–2 teaspoons fish sauce optional for umami punch
Instructions
Preparation
- Pat drumsticks dry and season lightly with pepper. Salt can be added later to taste because soy sauce is salty.
- In a bowl, whisk soy sauce, honey, hoisin, rice vinegar, sriracha, sesame oil, garlic, ginger, and chicken stock.
- (Optional) Heat a skillet over medium-high and brown drumsticks for 2 minutes per side for better color.
- Arrange drumsticks in the slow cooker and pour the sauce over so pieces are partly submerged.
Cooking
- Cook on low for 5–6 hours or high for 3–4 hours, until internal temperature reaches 165°F and meat pulls near the bone.
- Remove drumsticks and transfer sauce to a small saucepan. Bring to a simmer, whisk in the cornstarch slurry, and cook until glossy and thickened (about 2 minutes).
- Toss drumsticks in the reduced glaze, then plate and garnish with sesame seeds and scallions.
- For crisp skin, place glazed drumsticks on a baking sheet under a hot broiler for 2–4 minutes, watching closely.
