Slow-Cooker Caribbean Chicken Drumsticks

 Why This Recipe Works: Meltingly tender, slow-cooked chicken drumsticks pair perfectly with bold, spicy flavors, so we set out to create a recipe for Caribbean jerk–style drumsticks. We started by building a flavorful jerk marinade using classic jerk ingredients such as habanero chile, garlic, and ginger. But once we got to the typical additions of molasses and brown sugar, we had to employ some creative techniques to replace these nonpaleo ingredients. A simple solution was to add raisins, which provided a subtle sweetness without giving themselves away. Once slow-cooked, our drumsticks were tender and flavorful, but tasters still wanted crisp skin. A quick stint under the broiler easily solved this problem; brushing the drumsticks twice with some reserved marinade while broiling ensured they stayed moist and contributed additional flavor. Try to buy drumsticks of similar size so that they will cook at the same rate. You can substitute a serrano chile for the habanero. Wear gloves when working with hot chiles. You will need a 5 1/2- to 7-quart slow cooker for this recipe.This recipe is courtesy of America's Test Kitchen and the Paleo Perfected cookbook.