Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
4 chicken drumsticks (about 1 pound total), skinned (see Tip)
½ cup bottled picante sauce
2 teaspoons bottled cayenne pepper sauce (such as Frank's Red Hot) or ⅛ teaspoon cayenne pepper
½ teaspoon smoked paprika
¼ teaspoon dried thyme, crushed
1 bay leaf
2 teaspoons olive oil
Lightly coat an unheated 3- or 3½-quart slow cooker with cooking spray. Place chicken in the bottom of the cooker. In a small bowl combine picante sauce, pepper sauce, paprika, thyme and bay leaf. Spoon over chicken in cooker.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
Transfer chicken pieces to a serving bowl. Remove bay leaf from sauce in cooker; stir in the oil. Spoon sauce evenly over the chicken. Cover and let stand for 10 minutes to absorb flavors. To serve, spoon 1 teaspoon sauce over each drumstick. Discard remaining sauce.
Tip: To remove the chicken skin easily, use a paper towel to help grab the skin. If you use your fingers, the skin is very slippery and difficult to grab.