1. Pat the chicken drumsticks dry with paper towels and arrange them in an even layer in the bottom of a slow cooker.
2. In a medium bowl, stir together the ketchup, brown sugar, Worcestershire sauce, and garlic powder until smooth.
3. Pour the sauce over the drumsticks, turning them a little if needed so they are well coated.
4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and cooked through.
5. Carefully transfer the drumsticks to a serving platter, spoon some of the sauce over the top, and serve hot.
Variations & Tips
For a smokier flavor: Add 1/2 teaspoon smoked paprika if you do not mind going beyond the original five-ingredient idea. It gives the sauce a backyard barbecue feel that works especially well for summer holiday meals.
Make it less sweet: If your family prefers a tangier sauce, reduce the brown sugar to 1/3 cup. The chicken will still get nicely glazed, but the flavor will land a little closer to classic barbecue chicken.
Crisp the skin before serving: For a stickier, slightly caramelized finish, place the cooked drumsticks on a foil-lined baking sheet and broil them for 2 to 4 minutes after slow cooking. This is a great trick when you want the ease of the slow cooker with a more roasted look.
Use the right slow cooker size: A 5- to 6-quart slow cooker works best so the drumsticks can sit in a fairly even layer. If they are packed too tightly, rotate them once midway through cooking if your schedule allows.
Meal prep tip: You can mix the sauce the night before and refrigerate it in a covered container. In the morning, just add the drumsticks to the slow cooker, pour over the sauce, and get on with your day.
