Mix together the paprika, garlic powder, and salt in a small bowl.
Place the chicken drumsticks in a 6-quart slow cooker. Sprinkle with the spice mixture and toss to coat.
Pour over ½ cups of bbq sauce and smooth to cover the tops of the chicken legs.
Cover and cook on high for 2-4 hours or low for 4-6, or until the chicken is cooked through and very tender.
FOR CRISPY SKIN:
Carefully remove to a foil lined broiler safe pan. Discard the remaining cooking liquid, or strain and reserve for another use.
Brush all sides of the chicken legs with remaining 1 cup bbq sauce, then broil on high for 2-4 minutes, flip, then broil an additional 2 minutes or until just starting to crisp, watching it carefully to avoid burning. *Trust me, don’t walk away or the chicken will burn.
Notes:
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