Slow cooker maple-Dijon chicken drumsticks from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes (page 167) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • sara_kwi3s0 on May 10, 2026

    Very easy! I did leave skin on the drumsticks for the flavor. I also marinated them in the Dijon mustard, balsamic vinegar, and maple syrup before cooking in the crockpot. I got the full-flavor of both mustard and maple in the chicken with a hint of the balsamic vinegar.

  • eathealthy on April 19, 2023

    Used one cup of homemade barbecue sauce from Keepers cookbook

  • mharriman on June 27, 2019

    These turned out just okay. The best parts of this chicken dish are the fast and easy prep and letting the slow cooker do the rest until dinner time. It took no more than five minutes to de-skin the legs and mix up the liquid ingredients. Even after following the ‘Warm’ timing instructions to brown the chicken after cooking, my legs were pretty light in color. The taste result was kind of bland. We could just barely taste the mustard and maple syrup. I served this with roasted carrots and the broccoli slaw from Smitten Kitchen. Those were good sides for the recipe. In sum, the recipe doesn’t produce a bad result, but it’s not good enough to add to our rotation.

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