• Start by patting the drumsticks dry with paper towels—this helps the skin crisp up a bit during the browning stage. Season each drumstick lightly with salt and pepper on all sides.
• In a large cast iron skillet or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Working in batches, brown the drumsticks for about 1 minute per side. You’re not fully cooking them here—just giving them a golden, flavorful crust.
• In a mixing bowl, whisk together the BBQ sauce and honey until fully combined. This sweet and tangy mixture will infuse the chicken with deep, rich flavor as it simmers low and slow.

Setting Up the Crock Pot

• Lightly spray the inside of your slow cooker with non-stick cooking spray. This helps with cleanup later and keeps the sauce from sticking too much.
• Pour a small amount of the honey BBQ sauce mixture into the bottom of the crock pot—just enough to coat the base. Then, arrange the browned drumsticks in the crock pot. It’s totally fine if some of them overlap or are slightly stacked.
• Once all the drumsticks are in, pour the remaining sauce over the top, making sure each piece is well coated. Don’t worry if the sauce doesn’t fully cover the chicken—the steam will help circulate the flavor as it cooks.

Cooking the Drumsticks

• The beauty of this recipe lies in the simplicity of slow cooking. Here's how long and at what setting to get perfectly cooked, juicy chicken:
• Set your slow cooker to LOW and cook the drumsticks for 4 hours. After 4 hours, use a meat thermometer to check that the internal temperature of the chicken is at least 165°F—the safe temperature for poultry.
• If you prefer, you can also cook them on HIGH for about 2½ to 3 hours, though I recommend the low-and-slow method for maximum tenderness and flavor infusion.