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Crockpot BBQ Chicken Drumsticks with Roasted Corn
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Oven

Ingredients
  

  • 8 chicken drumsticks
  • 1 1/2 cups BBQ sauce
  • 4 ears corn on the cob
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • Salt and black pepper
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Place the chicken drumsticks in the slow cooker and season them with salt, black pepper, and garlic powder.
  • Pour 1 cup of the BBQ sauce over the drumsticks and stir to coat them evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken reaches an internal temperature of 165°F.
  • About 30 minutes before the chicken is done, preheat the oven to 400°F. Husk the corn and place the ears on a baking sheet.
  • Brush the corn with the melted butter and season lightly with salt and black pepper.
  • Roast the corn for 20 to 25 minutes, turning once, until it is tender and lightly browned in spots.
  • Remove the chicken from the slow cooker and brush it with the remaining 1/2 cup of BBQ sauce.
  • Serve the drumsticks with the roasted corn and sprinkle the parsley over the top.

Notes

Brush the corn with a little extra butter right after roasting if you want richer flavor. Leftovers store well in the fridge for up to three days. Reheat the chicken gently in the microwave with a splash of water to keep it moist, and warm the corn in a skillet to restore some crisp edges.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven