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Crockpot BBQ chicken drumsticks with golden potatoes

Crockpot BBQ Chicken and Potatoes

Smoky, sticky BBQ chicken and tender baby potatoes cooked together in one slow cooker. Just 15 minutes of prep for an easy fall dinner.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds baby gold potatoes halved (900 g)
  • 1 large yellow onion cut in thick slices
  • 1 tablespoon olive oil
Chicken and sauce
  • 2 1/2 pounds bone-in chicken thighs and drumsticks skin on (1.1 kg)
  • 2 teaspoons smoked paprika divided
  • 1 1/2 teaspoons salt divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/4 cups BBQ sauce divided (300 ml)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh parsley chopped, to serve

Method
 

  1. Toss the potatoes and onion with the olive oil, 3/4 teaspoon salt and 1 teaspoon smoked paprika. Spread them over the bottom of a 6-quart slow cooker.
  2. Pat the chicken dry and season with the remaining salt, paprika, garlic powder and pepper.
  3. Stir together 1 cup BBQ sauce with the brown sugar, vinegar and Worcestershire sauce.
  4. Arrange the chicken skin side up on top of the potatoes and spoon the sauce mixture over the chicken.
  5. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the potatoes are tender and the chicken reaches 175°F (80°C).
  6. Transfer the chicken to a foil-lined sheet pan, brush with the remaining 1/4 cup sauce and broil for 3 to 4 minutes until sticky and lightly charred.
  7. Toss the potatoes in the pan juices, top with the chicken and sprinkle with parsley before serving.

Notes

Ribs: use 3 pounds baby back ribs and cook on low for 7 to 8 hours.
Storage: refrigerate leftovers up to 4 days.
Nutrition is an estimate per serving.