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Cooked chicken drumsticks on a serving platter with steamed broccoli.

Crockpot Drumsticks

With only 4 ingredients and a few hours in the slow cooker, these drumsticks will be fall-off-the bone tender and perfectly seasoned. Throw them under the broiler to crisp up at the end.

Yield: 6 servings (2 drumsticks per serving) 1x
Prep: 5 minutesCook: 4 hoursTotal: 4 hours 5 minutes


  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon poultry seasoning
  • 2 1/23 pounds bone-in, skin-on chicken drumsticks

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Make It Now:

  1. In a small bowl, combine the garlic salt, onion salt, celery salt, and poultry seasoning. Sprinkle the seasoning evenly over the drumsticks and rub it in to coat all sides. (Freezing instructions begin here.)
  2. Place seasoned drumsticks in the crockpot. Cover and cook on LOW for 3 to 4 hours, until cooked through. (Chicken is done when it’s 165°F internally.)
  3. Position the top oven rack about 6 inches below the broiler. Preheat the broiler. Line a rimmed baking sheet with foil.
  4. Use tongs to place the drumsticks on the prepared baking sheet; discard any liquid remaining in the cooker. Broil until the chicken starts to brown and look crispy, 2 to 3 minutes. Flip the chicken over, and broil until the skin begins to brown and look crispy, 2 to 3 minutes more. 

Freeze For Later: Follow Step 1. Place the seasoned chicken in a gallon-sized freezer bag or container in a single layer. Seal and freeze flat. Once it’s fully frozen, you can move the meal elsewhere in the freezer.

Prepare From Frozen: Thaw completely in the refrigerator. Follow Steps 2-4.


  • Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read Rachel’s honest review here.
  • Use an internal meat thermometer to insure the chicken is safely cooked. It should be 165 degrees F. 
  • Broil at the end to crisp up the skin. 
© Author: Rachel Tiemeyer
Cuisine: American Method: Slow Cooker