Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp brown sugar
  • 1 Tbsp sweet paprika
  • 1 Tbsp smokey paprika
  • 1 Tbsp chili powder
  • 1 Tbsp dry mustard
  • 1 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp pepper
  • 1/2 tsp Kosher salt
  • 2 Tbsp apple juice
  • 4 pounds chicken drumsticks
  • 2 cups barbecue sauce (divided)

Instruction

  • Pat drumsticks dry. No need to rinse the chicken off. Just pat it dry so the rub will stick.
  • Add chicken to a slow cooker liner and sprinkle with BBQ rub, or all the seasonings listed in the reicpe to make your own rub. Twist the bag closed and toss to coat chicken.
  • Drizzle with BBQ sauce. Don’t worry about stirring it. The sauce will work it’s way down.
  • Add cooking liquid (apple juice, water, chicken broth, orange juice, etc).
  • Cook on low for 5-6 hours or on high for 3-4 hours.
  • When chicken has finished cooking in slow cooker, lower your oven rack about 12 inches from the broiler element. Preheat oven to to broil.
  • Line a baking sheet with aluminum foil or parchment paper. Spray with nonstick spray.
  • Remove chicken from slow cooker and place on a parchment paper-lined baking sheet. It's going to be falling apart, so just do the best you can to keep them in one piece. I like using tongs for this.
  • Generously baste with BBQ sauce.
  • Broil on high for about 2-3 minutes. Watch carefully so they don’t burn.
  • Flip the legs over and baste the other side, then broil for 2-3 minutes.