Place chicken drumsticks in the crock pot.

Whisk together maple syrup, Dijon mustard, yellow mustard, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.

Pour the sauce over the chicken and turn the drumsticks to coat.

Cover and cook on LOW for 4–5 hours, or until the chicken reaches at least 165°F internally.

Remove the chicken from the crock pot to a foil lined sheet pan.

Carefully transfer the cooking liquid to a saucepan and bring to a simmer.

Mix cornstarch and cold water together. Stir into the simmering sauce and cook for 1–2 minutes, until thickened.

Brush chicken generously with the thickened glaze.

Broil for 2–4 minutes, watching closely, until the glaze is caramelized and sticky.

Serve immediately with your favorite side dishes.