Slow cooker honey-mustard drumsticks from Alexandra Diaz and Geneviève O'Gleman
Prep Time
Cooking Mode
24 skinless chicken drumsticks
150 mL (⅔ cup) cup Dijon mustard
125 mL (½ cup) cup honey
45 mL (3 tbsp.) tbsp balsamic vinegar
15 mL (1 tbsp.) tbsp dried herbs Italian blend or herbes de Provence
15 mL (1 tbsp.) tbsp bottled chopped garlic or 3 cloves of garlic, finely chopped
To taste freshly ground pepper
24 skinless chicken drumsticks
150 mL (⅔ cup) cup Dijon mustard
125 mL (½ cup) cup honey
45 mL (3 tbsp.) tbsp balsamic vinegar
15 mL (1 tbsp.) tbsp dried herbs Italian blend or herbes de Provence
15 mL (1 tbsp.) tbsp bottled chopped garlic or 3 cloves of garlic, finely chopped
To taste freshly ground pepper
Directions
1Preheat oven to broil. Place oven rack in second position from top.
2Line a baking sheet with aluminum foil.
3Place drumsticks on baking sheet and broil for 20 minutes, turning half-way through cooking.
4Place all other ingredients in the slow cooker dish, season generously with pepper, and mix to combine.
5Add drumsticks to slow cooker, coat with sauce, and cook on high for 2 hours.
6Pre-cooking the drumsticks on broil colours the meat, while the time spent in the slow cooker makes the meat fork-tender. Drumsticks can be heated for up to 3 hours. Practice when you have a whole gang coming over.
7If you have skin-on drumsticks, you can easily remove the skin by pulling it towards the bone. Then snip off with scissors.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note