Throw raw chicken drumsticks in the slow cooker and 4 other simple staples to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker poor man's Easter Sunday chicken is my kind of holiday (or any-day) dinner: budget-friendly, minimal effort, and still special enough that everyone at the table feels spoiled. You literally throw raw chicken drumsticks into the slow cooker, pour over a quick sauce made from four pantry staples, and walk away. A few hours later, you’ve got tender, fall-off-the-bone chicken bathed in a sweet-savory, slightly tangy glaze that tastes like you spent all afternoon in the kitchen. It’s inspired by the kind of church-basement potluck food I grew up with here in the Midwest—simple ingredients, big comfort, and zero fuss.

Serve these saucy drumsticks over fluffy white rice, buttered egg noodles, or mashed potatoes to soak up every drop of that sweet and tangy sauce. Add a simple veggie like steamed green beans, roasted carrots, or a bagged salad mix to keep things easy on a busy holiday morning. If you’re feeding a crowd, round out the table with dinner rolls or garlic bread so no one misses a bit of sauce. Leftovers are great tucked into slider buns with a little coleslaw on top for an effortless next-day lunch.

Servings: 4

3 pounds raw chicken drumsticks (about 8–10 pieces), skin-on

Place the raw chicken drumsticks in a single layer at the bottom of your slow cooker. It’s okay if they overlap a bit, but try to keep them mostly in one even layer so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, honey, soy sauce, and mustard until the mixture is smooth and well combined. It should be thick, glossy, and a little tangy-sweet.

Pour the sauce evenly over the raw chicken drumsticks in the slow cooker, making sure each piece gets a good splash of the colorful sauce. Use a spoon to gently turn a few drumsticks so they’re all coated as much as possible.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the chicken is very tender and the meat easily pulls away from the bone.

Once cooked, carefully remove the drumsticks to a serving platter using tongs. If you’d like a thicker, stickier sauce, turn the slow cooker to HIGH and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until slightly reduced.

Spoon the warm sauce from the slow cooker over the drumsticks on the platter. Taste and adjust with a little extra honey or soy sauce if needed, then serve hot with your favorite sides.

To make this even more budget-friendly, you can swap some or all of the drumsticks for bone-in chicken thighs—just keep the total weight about the same and use the same cook time. For a smoky twist, use a smoky barbecue sauce and add 1 teaspoon of smoked paprika to the sauce mixture. If your family likes a little heat, stir in 1–2 teaspoons of hot sauce or a pinch of red pepper flakes before pouring the sauce over the chicken. For a slightly lighter version, you can remove the skin from the drumsticks before placing them in the slow cooker; the sauce will still keep the meat moist. If you prefer a less sweet sauce, cut the honey back to 1/3 cup and add 1–2 tablespoons of ketchup or tomato paste to balance the flavor. To turn this into more of a complete one-pot meal, add baby carrots and quartered potatoes around the chicken before pouring on the sauce—just make sure your slow cooker isn’t filled past about two-thirds full so everything cooks evenly. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave; you can also shred the meat off the bones and use it in wraps, quesadillas, or on top of baked potatoes for easy weeknight dinners.