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Slow-Cooked Honey Garlic Chicken Drumsticks

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This is my favorite kind of smothered chicken — easy, comforting, and full of warm fall flavor. If you enjoy recipes like my smothered chicken and smothered pork chops, you’ll love these Crockpot Chicken Drumsticks with gravy.

These drumsticks slow-cook all day in a rich, buttery sauce made from brown gravy mix and cream of chicken with herbs, layered with sliced onions and peppers. The low heat makes the chicken tender and juicy while the gravy becomes silky. A splash of heavy cream stirred in near the end gives the sauce a melt-in-your-mouth finish. This is a true set-it-and-forget-it meal that fills your home with a mouthwatering aroma — perfect served over mashed potatoes, rice, or egg noodles. If you like slow-cooker comfort food, check out other cozy favorites on the site.

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👝 How to Store Leftovers

Allow the dish to cool, then store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave until warmed through.

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🤔 Common Questions

Can I use boneless chicken instead of drumsticks?

Yes. Boneless thighs or breasts will work — reduce the cook time so they don’t dry out (about 2½–3 hours on HIGH or 5–6 hours on LOW).

Can I make this without a crockpot?

Yes. Bake covered in a 9×13-inch dish at 350°F for about 1 hour, then uncover and bake another 15–20 minutes to finish and brown the top.

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Crockpot Chicken Drumsticks

These Crockpot Chicken Drumsticks with Gravy are slow-cooked in a creamy, buttery base of brown gravy mix and cream of chicken soup with herbs, plus onions and peppers. The result is tender chicken and silky gravy finished with a touch of heavy cream.
Print Recipe
Pin Recipe

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Course Main Course
Cuisine American

Servings 6 people

Ingredients

  

  • 8 skinless chicken drumsticks ask the butcher to remove the skin
  • 1 can Cream of Chicken with Herbs soup
  • 1 packet brown gravy mix
  • 1 cup water
  • 1 small onion sliced
  • ½ green bell pepper sliced (use red for color if desired)
  • 2 tbsp olive oil or melted butter

Seasoning mix:

  • 1 packet Sazón
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tbsp dried parsley
  • 2 tsp black pepper
  • 2 tsp paprika
  • ½ tsp Adobo optional

For finishing:

  • 1 tbsp corn starch
  • ½ stick butter sliced thin and laid over each piece
  • ¼ –½ cup heavy cream add near the end
  • 1 tbsp butter optional, to finish the gravy

Instructions

 

Make the base:

  • Whisk the brown gravy mix, water, and cream of chicken soup in the bottom of the crockpot until smooth. Scatter the sliced onion and bell pepper over the gravy base.

Season the chicken:

  • Pat drumsticks dry, rub with olive oil or melted butter, then coat evenly with the seasoning mix.

Layer it in:

  • Arrange the seasoned drumsticks on top of the vegetable and gravy base, spooning a little gravy over each piece.

Top with butter:

  • Lay thin slices of butter over each drumstick to encourage browning and add richness as it melts.

Cook low and slow:

  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and falls off the bone.

Add the cream:

  • About 20 minutes before serving, whisk the corn starch into the heavy cream, then stir it into the gravy to thicken and smooth it. For extra gloss, stir in the optional tablespoon of butter just before serving.

Serve:

  • Spoon the chicken and its gravy over mashed potatoes, rice, or egg noodles. Garnish with chopped parsley or chives if desired.

Keyword crockpot, crockpot chicken drumsticks
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