Sweet Chili Crockpot Chicken Drumsticks start with a simple marinade of soy sauce, Thai sweet chili sauce, and ginger then effortlessly cook in the slow cooker until tender for an effortless, sweet-and-savory, Asian chicken dinner!
In a large resealable container, combine the soy sauce, sweet chili sauce, fish sauce, and ginger. Place the chicken on top and toss to coat well. Place it in the fridge and allow the chicken to marinate for at least 3 hours or overnight. When ready to cook, dump the chicken and marinade into the bottom of a 6-quart slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
Carefully transfer the drumsticks to a foil-lined baking sheet. Brush with extra sauce and broil on high for 3 minutes on each side, flipping once and coating with more sauce. Remove from the oven and garnish with cilantro and sesame seeds, if desired.
Notes
Broiling helps to add crispiness to the drumsticks and seal in the flavors. But if you're in a hurry, feel free to skip this step.
Nutrition information calculated with the skin-on.
If you'd like a thicker sauce to serve alongside the drumsticks, mix a slurry of 1 ½ tablespoons cornstarch plus 1 ½ tablespoons cool water until smooth. After the drumsticks are finished cooking and have been removed to the baking sheet, stir the cornstarch slurry into the liquids in the slow cooker, cover with the lid, and increase the heat to high. Allow to thicken while the drumsticks are broiling.
Recipe reprinted with permission from The Asian Slow Cooker cookbook, by Kelly Kwok.