Everyone loves a great Crock-Pot or slow cooker recipe, especially when it’s cheap and easy. These slow cooker Thai sweet chili chicken drumsticks are simple to prepare and have been a hit with my family.
Chicken drumsticks are versatile, similar to wings in how you can flavor them and serve with a dipping sauce. They’re also economical—buying a bulk pack can feed a family for very little cost. I prefer drumsticks cooked long enough to tenderize the meat and render excess fat; the slow cooker does that perfectly. After a few hours on low, the drumsticks become tender, and a brief turn under the broiler crisps the skin and adds a pleasing char.
If you’d rather use chicken thighs, either bone-in or boneless thighs will work in this recipe.
Thai Sweet Chili Chicken
Thai sweet chili sauce is widely available at grocery stores and wholesale clubs, or you can make your own to control sweetness and heat. Homemade versions let you adjust spiciness by controlling the pepper seeds.
This recipe is adapted from The Asian Slow Cooker by Kelly Kwok and focuses on a sweet chili marinade and a tangy chili-lime dipping sauce.
Marinating the Chicken
Pat dry 8 chicken drumsticks with paper towels (you can use 10–12 if you need more servings; there will be plenty of marinade). Whisk together the marinade ingredients in a bowl or jar. Place the drumsticks and marinade in a large zipper-style plastic bag or a lidded glass container if you prefer to avoid plastic. Massage the bag or stir the bowl so all pieces are evenly coated. Refrigerate and marinate for at least 2 hours or up to 24 hours.
I often mix the marinade and pour it over the chicken while preparing dinner the night before so it can marinate overnight and go straight into the slow cooker the next day.
Thai Sweet Chili Chicken
Slow Cook 3–6 Hours
When the chicken has marinated, remove the drumsticks from the marinade. If the skin has shifted during marinating, gently stretch it back to cover the meat. Arrange the drumsticks skin-side up in the slow cooker; it’s fine to stack them if needed. Cook on low for 6 hours or on high for 3 hours. Using a slow cooker liner can simplify cleanup. While the drumsticks finish cooking, prepare the dipping sauce.
Brown Chicken Under the Broiler
Once the drumsticks reach an internal temperature around 180°F and are tender, preheat the broiler. Transfer the drumsticks to a broiler-safe pan, skin side up, and broil for 2–5 minutes until the skin browns and begins to char. The slow cooker tenderizes but won’t brown, so this final step gives the chicken an attractive crispy finish.
Brush with Sauce and Garnish
Brush the browned drumsticks with additional sweet chili sauce so garnishes stick. Sprinkle with toasted sesame seeds and finely chopped cilantro for color and a touch of aroma. I keep toasted sesame seeds in the freezer so they stay fresh—these simple garnishes make the dish look more appealing and enjoyable at the table.
Thai Sweet Chili Chicken
Serve these slow cooker sweet chili drumsticks with the dipping sauce. They pair well with steamed rice and a side of stir-fried snow peas and carrots, or they make a great option for a party or game-day buffet since each drumstick has a built-in handle.
If you try this recipe, please leave a review to share how it turned out.
Slow Cooker Thai Sweet Chili Chicken
Marsha Maxwell
Equipment
Ingredients
For the drumsticks:
- 8–10 chicken drumsticks
- ½ cup Thai sweet chili sauce (store-bought or homemade)
- ½ cup soy sauce
- 2 teaspoons fish sauce (optional)
- 1 tablespoon grated fresh ginger
- 2 teaspoons hot chili oil or chili paste (optional)
- Additional sweet chili sauce for brushing
- Chopped fresh cilantro for garnish
- Toasted sesame seeds for garnish
For the dipping sauce:
- ½ cup Thai sweet chili sauce
- Juice of 1 lime
- 1 tablespoon finely chopped cilantro
- ¾ teaspoon crushed garlic (optional)
- 1 teaspoon hot chili oil or chili paste (optional)
Instructions
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Rinse the drumsticks and pat dry. Whisk together the sweet chili sauce, soy sauce, fish sauce (if using), grated ginger and hot chili oil or paste.
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Place the drumsticks in a large plastic bag or lidded container and pour in the marinade. Marinate in the refrigerator for at least 2 hours or up to 24 hours.
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Remove the drumsticks from the marinade, stretch the skin if needed, and place skin-side up in the slow cooker. Cook on high for 3 hours or low for 6 hours.
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While the chicken cooks, make the dipping sauce by whisking the sweet chili sauce with lime juice, cilantro, garlic (if using), and optional chili oil.
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When the drumsticks are done, preheat the broiler. Place the drumsticks skin-side up on a broiler pan and broil 2–5 minutes until browned and slightly charred.
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Brush with additional sweet chili sauce, sprinkle with toasted sesame seeds and chopped cilantro, and serve with the dipping sauce.
Nutrition
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