15 EASY AND DELICIOUS CROCKPOT CHICKEN RECIPES TO TRY

There’s something truly comforting about a warm, hearty chicken dish, and when it’s made in a slow cooker, it’s like culinary magic. Crockpot chicken recipes are the epitome of ease and flavor, bringing tender, juicy chicken to your table with minimal effort.

From creamy soups to savory roasts, these recipes are perfect for busy weeknights or laid-back weekends when you want the deliciousness of home-cooked meals without the fuss.

What makes these recipes so irresistible? It’s the way simple ingredients transform into something extraordinary. Take the White Bean Chicken Chili, for example—rich, creamy, and packed with protein for a cozy dinner.

Or the Filipino Adobo Aromatic Chicken, where tangy and savory flavors meld together in a fragrant dish that’s hard to resist. Whether it’s the classic Hearty Homemade Chicken Noodle Soup or the flavor-packed Slow-Cooker Roast Chicken, these dishes prove that chicken is anything but boring.

These recipes are more than just meals—they’re a reminder that with the right ingredients and a trusty slow cooker, you can create something that warms both your stomach and your soul. Ready to give it a try? Let me know which one you’re making first in the comments below!

1. White Bean Chicken Chili

This creamy and hearty chili combines tender chicken with white beans, green chiles, and a blend of spices like cumin and chili powder for a cozy, satisfying meal. Slow-cooked to perfection, it’s rich in flavor yet surprisingly light, making it a fantastic option for any time of year.

Top it with shredded cheese, fresh cilantro, and a squeeze of lime for a zesty finish that will have everyone coming back for seconds.

Servings: 6 servings

Ingredients:

• 1-1/2 cups shredded cheddar cheese
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
• 2 cans (15 ounces each) of cannellini beans, rinsed and drained, divided
• 1 jalapeño pepper, seeded and chopped
• 2-1/2 cups chicken broth, divided
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil, divided
• Optional toppings: sliced avocado, quartered cherry tomatoes, and chopped cilantro

Instructions:

1. Sprinkle chicken with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and brown the chicken. Transfer to a 3-quart slow cooker.
2. In the same skillet, heat the remaining oil over medium heat and sauté the onion until tender.
3. Add jalapeño, garlic, oregano, and cumin to the skillet; cook and stir for 2 minutes. Add the mixture to the slow cooker.
4. Mash 1 cup of the beans in a bowl; mix with 1/2 cup of chicken broth.
5. Add the bean mixture, the remaining whole beans, and the rest of the broth to the slow cooker.
6. Cover and cook on low for 3 to 3-1/2 hours or until the chicken is tender.
7. Stir the chili before serving.
8. Sprinkle with cheese and add toppings like avocado, cherry tomatoes, or cilantro, if desired.

2. Slow-cooker Chicken Thighs

Succulent chicken thighs are seasoned with a savory mix of spices and slow-cooked until melt-in-your-mouth tender. Infused with their own juices and a touch of garlic and herbs, this dish is simplicity at its best.

Perfect for pairing with mashed potatoes, rice, or a fresh side salad, these chicken thighs are a go-to for effortless comfort food with gourmet appeal.

Servings: 8 servings

Ingredients:

• 3 pounds boneless skinless chicken thighs
• 4 teaspoons cold water
• 3/4 teaspoon ground ginger
• 3/4 cup sugar
• 1/4 teaspoon pepper
• 4 teaspoons cornstarch
• 3/4 cup reduced-sodium soy sauce
• 1 garlic clove, minced
• 1/3 cup cider vinegar
• Hot cooked rice, optional

Instructions:

1. Place chicken in a 4- or 5-quart slow cooker.
2. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 4-5 hours or until the chicken is tender.
4. Remove the chicken to a serving platter and keep warm.
5. Skim fat from the cooking juices and transfer the juices to a saucepan.
6. In a bowl, mix cornstarch with cold water until smooth; stir this mixture into the cooking juices.
7. Bring the sauce to a boil and cook until thickened about 1-2 minutes.
8. Serve the chicken with the sauce and, if desired, rice.

3. Hearty Homemade Chicken Noodle Soup

A classic comfort food, this slow-cooked chicken noodle soup combines tender chicken, carrots, celery, and hearty egg noodles in a rich, flavorful broth. Slow cooking deepens the flavors, making each spoonful warm and satisfying. Perfect for chilly days or when you’re feeling under the weather, it’s a nourishing dish that tastes just like home.

Servings: 12 servings

Ingredients:

• 12 fresh baby carrots, cut into 1/2-inch pieces
• 1/4 teaspoon cayenne pepper
• 1-1/4 pounds boneless skinless chicken thighs
• 1 tablespoon minced fresh parsley
• 4 celery ribs, cut into 1/2-inch pieces
• 1-1/2 teaspoons mustard seed
• 4 cans (14-1/2 ounces each) chicken broth
• 1 package (9 ounces) refrigerated linguine
• 2 garlic cloves, peeled and halved
• 1/2 teaspoon pepper
• Optional: coarsely ground pepper and additional parsley

Instructions:

1. Combine carrots, celery, onion, parsley, pepper, and cayenne in a 5-quart slow cooker.
2. Place mustard seed and garlic on a double layer of cheesecloth, tie into a bag, and add to the slow cooker.
3. Add chicken and chicken broth to the slow cooker. Cover and cook on low for 5-6 hours.
4. Discard the spice bag and remove the chicken.
5. Cool the chicken slightly, then cut it into bite-sized pieces.
6. Stir the linguine into the soup and cook on high for about 30 minutes, or until the pasta is tender.
7. Return the chicken to the slow cooker and heat through.
8. Garnish with coarsely ground pepper and parsley, if desired.

4. Slow-cooker Roast Chicken

Seasoned to perfection, this slow-cooker roast chicken is a hands-off way to enjoy a juicy, flavorful main dish. Cooked low and slow, the chicken stays moist while developing a deliciously crispy skin. Ideal for family dinners, this recipe pairs wonderfully with roasted vegetables or a fresh green salad for a complete and satisfying meal.

Servings: 6 servings

Ingredients:

• 1 medium onion, cut into 1-inch pieces
• 2 teaspoons olive oil
• 3/4 teaspoon salt
• 1 broiler/fryer chicken (4-5 lbs.)
• 1 medium carrot, cut into 1-inch pieces
• 1 teaspoon pepper
• 1/2 teaspoon rubbed sage
• 2 garlic cloves, minced
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano

Instructions:

1. Place carrots and onion in the bottom of a 6-quart slow cooker.
2. In a small bowl, combine garlic and olive oil; mix well.
3. Mix the parsley flakes, pepper, salt, oregano, sage, and chili powder in another bowl.
4. Tuck the wings under the chicken and tie the drumsticks together.
5. Carefully loosen the skin from the chicken breast and rub the garlic mixture underneath. Secure the skin with toothpicks.
6. Place the chicken breast-side up in the slow cooker on top of the vegetables.
7. Sprinkle the chicken with the seasoning mixture and cover.
8. Cook on low for 4-5 hours or until a thermometer reads 170°F. Let stand 15 minutes before carving.

5. Filipino Adobo Aromatic Chicken

This Filipino-inspired dish features chicken slow-cooked in a tangy and savory sauce made from soy sauce, vinegar, garlic, and aromatic bay leaves. The slow cooking process infuses the meat with bold, rich flavors, resulting in a tender and mouthwatering dish. Serve it over steamed rice to soak up the delicious sauce, and you’ve got a truly unforgettable meal.

Servings: 6 servings

Ingredients:

• 2 pounds bone-in chicken thighs or drumsticks
• 1 bay leaf
• 1 garlic bulb, smashed and peeled
• 1 tablespoon canola oil
• 1 teaspoon coarsely ground pepper
• 2 teaspoons kosher salt
• 1 cup white vinegar
• 1 cup water
• 1/4 cup soy sauce

Instructions:

1. Combine vinegar, soy sauce, garlic, salt, pepper, and bay leaf in a shallow dish.
2. Add the chicken to the marinade, cover, and refrigerate for 20-30 minutes.
3. Drain the chicken and reserve the marinade. Pat the chicken dry with paper towels.
4. Heat the oil in a large skillet over medium-high heat. Brown the chicken on all sides.
5. Add the reserved marinade and water to the skillet and bring to a boil.
6. Reduce the heat and simmer, uncovered, for 20-25 minutes until the chicken is cooked through.
7. Discard the bay leaf before serving.
8. Serve the chicken with the cooking sauce, if desired.

6. Forgotten Jambalaya

This Cajun-inspired dish is a one-pot wonder filled with tender chicken, smoky sausage, shrimp, and rice, all slow-cooked in a zesty tomato base. Spiced with Cajun seasoning, it’s a hearty, flavorful meal that will transport your taste buds straight to Louisiana. Best of all, it’s a “set it and forget it” recipe, making dinner time stress-free and delicious.

Servings: 11 people

Ingredients:

• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 celery ribs, chopped
• 1 pound smoked sausage, halved and cut into 1/4-inch slices
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 5 garlic cloves, minced
• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 teaspoons dried basil
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon cayenne pepper
• 3 teaspoons dried parsley flakes
• 2 medium green peppers, chopped
• 1 can (14-1/2 ounces) beef or chicken broth
• 1-1/4 teaspoons salt
• 1/2 teaspoon hot pepper sauce
• 1 medium onion, chopped
• 1-1/2 teaspoons dried oregano
• Hot cooked rice

Instructions:

1. Combine diced tomatoes, broth, and tomato paste in a 5-qt slow cooker.
2. Add chopped celery, green peppers, onion, and minced garlic to the mixture.
3. Stir in parsley, basil, oregano, cayenne pepper, salt, and hot pepper sauce.
4. Mix in the chicken cubes and sausage slices. Cover and cook on low for 4-6 hours.
5. Check that the chicken is cooked through; then stir in the shrimp.
6. Cook on low for an additional 15-30 minutes, until shrimp turn pink.
7. Serve the jambalaya hot over cooked rice.

7. Slow-Cooker Chicken Tacos

These tacos feature tender, shredded chicken infused with bold spices and zesty salsa, all prepared effortlessly in a slow cooker. Perfect for taco night, the flavorful chicken pairs beautifully with tortillas and your favorite toppings like fresh avocado, cheese, and cilantro. It’s a quick and easy way to bring a fiesta to your dinner table.

Servings: 6 people

Ingredients:

• 1-1/2 pounds boneless skinless chicken breast halves
• 1 tablespoon chili powder
• 1 cup chunky salsa
• 3 tablespoons lime juice
• 1 cup fresh or frozen corn, thawed
• 12 fat-free flour tortillas (6 inches), warmed
• Optional: Sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and lime wedges

Instructions:

1. Place chicken breasts in a 3-qt slow cooker.
2. Pour lime juice over the chicken and sprinkle with chili powder.
3. Cover and cook on low for 5-6 hours, or until the chicken is tender.
4. Remove the chicken and shred it using two forks.
5. Return the shredded chicken to the slow cooker. Stir in salsa and corn.
6. Cover and cook on low for another 30 minutes, until heated through.
7. Spoon the filling into warm tortillas and garnish with desired toppings.

8. Garden Chicken Cacciatore

This slow-cooked Italian classic combines chicken with a medley of fresh vegetables, tomatoes, and herbs for a rich, savory dish. The long cooking time enhances the natural flavors, creating a comforting meal that’s perfect over pasta or polenta. This cacciatore is a wholesome, garden-fresh take on traditional comfort food.

Servings: 12 people

Ingredients:

• 1 can (6 ounces) tomato paste
• 2 medium green peppers, chopped
• 1/2 cup reduced-sodium chicken broth
• 12 boneless skinless chicken thighs (about 3 pounds)
• 1/8 teaspoon pepper
• 1 medium onion, chopped
• 2 tablespoons cornstarch
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano, and garlic, undrained
• 3/4 teaspoon salt
• 2 tablespoons cold water
• 1/4 cup dry red wine or additional reduced-sodium chicken broth
• 3 garlic cloves, minced
• Minced fresh parsley (optional)

Instructions:

1. Arrange chicken thighs in a 4- or 5-qt slow cooker.
2. In a bowl, mix together green peppers, tomatoes, tomato paste, and chopped onion.
3. Add chicken broth, red wine, minced garlic, salt, and pepper to the vegetable mixture.
4. Pour the prepared mixture over the chicken in the slow cooker.
5. Cover and cook on low for 8-10 hours, until the chicken is tender.
6. In a small bowl, mix cornstarch and cold water until smooth.
7. Gradually stir the cornstarch mixture into the slow cooker. Cover and cook on high for 30 minutes, until the sauce thickens.
8. If desired, sprinkle with parsley before serving.

9. Slow Cooker Chicken and Dumplings

This homestyle favorite combines tender chicken, savory vegetables, and fluffy biscuit dumplings in a creamy broth. Slow cooking melds the flavors together, creating a hearty, comforting dish perfect for cold evenings. It’s a nostalgic meal that’s easy to prepare and guaranteed to bring smiles to the dinner table.

Servings: 8-12 people

Ingredients:

• 1 1/2 lb. boneless, skinless chicken thighs
• 2 (10.5-oz.) cans of cream of mushroom soup
• 2 (10.5-oz.) cans cream of chicken soup
• 2 medium carrots, thinly sliced
• 1 large yellow onion, sliced
• 3 stalks celery, thinly sliced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 1 cup frozen peas
• 1 (6-oz.) can buttermilk biscuits
• 1 cup white cheddar cheese (about 4 oz.)
• 2 tbsp minced fresh chives
• Chopped parsley, for serving

Instructions:

1. Add the garlic, celery, carrots, and onion to the bottom of a 6- to 8-quart slow cooker. Whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth, then pour over the vegetables.
2. Place the chicken thighs on top of the mixture, cover, and cook on high for 2 hours.
3. Once cooked, remove the chicken and shred it using a fork. Return the shredded chicken to the slow cooker and stir in the frozen peas.
4. Flatten the biscuits on a clean surface, sprinkle with cheddar cheese and chives, and press lightly to adhere. Cut each biscuit into quarters.
5. Add the biscuit pieces to the slow cooker, cover, and cook for another 20–30 minutes until the biscuits are cooked through.
6. Serve hot, garnished with fresh parsley.

10. Slow Cooker Buffalo Mac and Cheese

Creamy mac and cheese meets spicy Buffalo chicken in this indulgent slow cooker dish. With tender chicken, gooey cheese, and a kick of hot sauce, it’s a crowd-pleaser that’s perfect for game day or weeknight dinners. Serve it with a side of celery sticks for a fun twist on a classic combination.

Servings: 8

Ingredients:

• 1 lb rotisserie chicken, shredded
• 16 oz cavatappi noodles (or any pasta of choice)
• 8 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded pepper jack cheese
• 1 cup shredded mozzarella cheese
• ½ cup ranch dressing
• ¾ cup buffalo sauce
• ½ cup melted butter
• 2 cups milk (plus extra if needed)
• 1 cup chicken broth
• 2 tsp dried thyme
• 3 garlic cloves, minced
• 1 tbsp onion powder
• 2 tsp dried parsley
• Blue cheese crumbles (optional)

Instructions:

1. Add the shredded chicken, cheddar cheese, pepper jack cheese, mozzarella cheese, buffalo sauce, melted butter, milk, and chicken broth to a slow cooker. Stir to combine.
2. Sprinkle in the thyme, minced garlic, onion powder, and parsley. Mix well.
3. Break the cream cheese into chunks and scatter it over the mixture. Stir lightly to distribute.
4. Cover and cook on high for 2 hours, stirring occasionally.
5. Add the noodles to the slow cooker and continue cooking on high for 1–1.5 hours, stirring periodically. Add more milk if the mixture becomes too dry.
6. Once the noodles are tender, drizzle with ranch dressing and optional blue cheese crumbles. Serve hot.

11. Slow Cooker Moroccan-Spiced Chicken Thighs

These chicken thighs are slow-cooked with a fragrant blend of Moroccan spices like cinnamon, cumin, and paprika, along with dried apricots and chickpeas for a sweet and savory dish. The result is tender, flavorful chicken with a rich sauce that pairs beautifully with couscous or flatbread for a meal that’s as exotic as it is comforting.

Servings: 8

Ingredients:

• 8 chicken thighs
• 8 potatoes, quartered lengthwise
• ½ white onion, sliced
• 3 garlic cloves, sliced
• 2 tsp turmeric
• 2 tsp cinnamon
• 2 tsp cumin
• 3 tsp dried parsley
• 6 tbsp Harissa paste (spicy variety recommended)
• 2 preserved lemons (peels only, thinly sliced)
• 3 cups chicken broth (or water with 1 bouillon cube)
• Olive oil
• Sea salt and black pepper, to taste
• Fresh mint leaves, chopped

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper.
2. Add sliced onions and garlic to the skillet and sauté until translucent, about 2 minutes. Brown the chicken thighs on both sides, about 3 minutes per side.
3. In a small bowl, mix turmeric, cumin, cinnamon, and dried parsley. Set aside.
4. In the slow cooker, layer half the chicken, half the onion-garlic mixture, and half the potatoes. Sprinkle with half the spice mixture and 3 tbsp of Harissa paste. Add half the preserved lemon peels.
5. Repeat the layers with the remaining ingredients. Pour the chicken broth or water with a bouillon cube over the top.
6. Cover and cook on high for 3–4 hours or low for 6 hours, ensuring the chicken reaches an internal temperature of 175°F.
7. Garnish with chopped mint before serving.

12. Slow-Cooker Chicken Mole

This traditional Mexican dish features tender chicken slow-cooked in a rich, chocolate-infused mole sauce. The complex flavors of chilies, spices, and cocoa come together to create a velvety sauce that’s both savory and slightly sweet. Serve with rice or tortillas for a meal that’s deeply satisfying and full of depth.

Servings: 4 to 6 people

Ingredients:

• 1/4 cup slivered almonds
• 1 ancho chile
• 3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
• 1/2 teaspoon ground cinnamon
• 1 tablespoon toasted sesame seeds
• 1 pasilla chile
• 1 1/4 pounds bone-in, skinless whole chicken legs
• 1/2 teaspoon ground coriander
• 2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
• 2 tablespoons raw pepitas
• 1/4 cup golden raisins
• 1/4 cup apple cider vinegar
• 1 1/2 pounds bone-in, skinless chicken breasts
• 1/8 teaspoon ground cloves
• 1/2 cup chopped yellow onion
• 14.5-ounce can of stewed tomatoes
• 2 teaspoons minced garlic
• 1/4 teaspoon ground cumin
• Kosher salt

Instructions:

1. Toast the ancho and pasilla chiles, almonds, and pepitas in a skillet over medium heat until the almonds turn golden and pepitas start popping (4-5 minutes).
2. Remove the chiles and soak them in boiling water for 30 minutes, keeping them submerged with a bowl. Set the almonds and pepitas aside.
3. Melt the Mexican chocolate in the microwave (1 minute on high) and stir until it forms a grainy paste.
4. Blend the melted chocolate, toasted almonds, pepitas, onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree, cinnamon, coriander, cumin, cloves, and 1 teaspoon salt into a smooth mole sauce.
5. Add the drained ancho and pasilla chiles to the blender and process until smooth.
6. Place chicken breasts and legs in a slow cooker, season with salt, and pour the mole sauce evenly over them. Cook on high for 4 hours.
7. Toss radishes, radish leaves, cilantro, and lime juice to make a salad—season with salt.
8. Char tortillas over a flame or grill, and serve with chicken, extra mole sauce, radish salad, and lime wedges, garnished with sesame seeds.

13. Slow-Cooker Soy-Citrus Chicken

This Asian-inspired dish features chicken slow-cooked in a flavorful blend of soy sauce, citrus juice, garlic, and ginger. The result is juicy, tender chicken with a bright, tangy glaze. Perfect served over steamed rice or noodles, it’s a light and delicious meal that’s as easy as it is impressive.

Servings: 4

Ingredients:

• 1 orange, halved and thinly sliced
• 6 ounces thin rice noodles
• 1/2 cup sweet chili sauce
• 1 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon low-sodium soy sauce
• 3 cloves garlic, minced
• 1/2 teaspoon grated lemon zest
• 1 tablespoon all-purpose flour
• 1 bunch watercress, tough stems removed, coarsely chopped
• 1-inch piece ginger, peeled and minced
• Kosher salt and freshly ground pepper
• 1 tablespoon chopped fresh cilantro

Instructions:

1. Layer orange slices in the base of a slow cooker.
2. Toss chicken thighs with flour, lemon zest, 1/4 teaspoon salt, and pepper, then arrange them over the orange slices.
3. Mix sweet chili sauce, soy sauce, ginger, and garlic in a bowl. Pour this mixture over the chicken.
4. Cover and cook on low for 7 hours. Stir gently after cooking, breaking up the chicken into large pieces. Let sit for 10 minutes.
5. Cook rice noodles in boiling water as per package instructions, then toss with watercress.
6. Serve chicken over noodles, topped with cilantro.

14. Slow-Cooker Chicken Stroganoff

Tender chicken is slow-cooked in a creamy, mushroom-rich sauce flavored with garlic and paprika for a comforting take on stroganoff. Serve over egg noodles or mashed potatoes for a meal that’s hearty, satisfying, and easy to prepare. This recipe is perfect for busy weeknights when you need a touch of indulgence.

Servings: 4 to 6

Ingredients:

• 12 ounces egg noodles
• 8 ounces button mushrooms, quartered
• 1/4 cup all-purpose flour
• 1 tablespoon tomato paste
• 6 boneless, skinless chicken thighs
• 2 cups low-sodium chicken broth
• 1-ounce package of dry onion soup mix
• 4 tablespoons butter, cut into pieces
• Kosher salt and freshly ground pepper
• 4 ounces of cream cheese, at room temperature
• Chopped fresh parsley

Instructions:

1. Whisk chicken broth, flour, tomato paste, onion soup mix, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until smooth.
2. Pour the mixture into a slow cooker and layer mushrooms and chicken thighs on top.
3. Cover and cook on high for 4 hours.
4. Cook egg noodles in salted boiling water, drain, and toss with butter until coated.
5. Shred cooked chicken with two forks and stir it back into the slow cooker.
6. Whisk cream cheese into the sauce until fully combined. Stir in noodles and serve garnished with parsley.

15. Slow-Cooker Asian-Style Drumsticks

These juicy drumsticks are coated in a sticky, sweet-and-savory glaze made from soy sauce, honey, garlic, and ginger. Slow cooking ensures the flavors penetrate deeply into the meat, resulting in tender, flavorful chicken. Garnished with sesame seeds and green onions, they’re a fun, finger-licking dish that pairs well with rice or a simple salad.

Servings: 4

Ingredients:

• 8 chicken drumsticks, skin-on
• 1/4 cup hoisin sauce
• 2 teaspoons Chinese five-spice powder
• 1/4 cup honey
• 3 scallions, thinly sliced
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon chile flakes (optional)
• 2 cloves garlic, minced
• 3 tablespoons ketchup
• Steamed white rice for serving
• Kosher salt and freshly ground pepper

Instructions:

1. Mix hoisin sauce, honey, ketchup, soy sauce, garlic, and chile flakes in a bowl.
2. Season drumsticks with Chinese five-spice powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Arrange the drumsticks in a slow cooker and coat them with the hoisin mixture.
4. Cover and cook on low for about 4 hours until tender.
5. Serve drumsticks with sauce, steamed rice, and garnished with scallions.