Add all seasonings to a slow cooker liner. Shake to combine.
Pat chicken dry with a paper napkin. Add chicken to slow cooker bag. Twist top of bag closed and toss chicken inside until coated with seasonings. It's okay if each drumstick isn't completely coated. Place bag of chicken back in 6 quart slow cooker.
Mix raspberry jam and mustard together in a bowl. If desired, you may add a couple spoonfuls of chopped chipotle peppers in adobo sauce to add some spice to the drumsticks. Reseve half a cup for later. Drizzle remaining cup of raspberry mixture over drumsticks in slow cooker.
Put the lid on slow cooker and cook on high for 4 hours, or on low for 6 hours. If you are home and have time you can flip drumsticks over about half way through cooking.
After chicken has finished cooking, remove it from slow cooker and set it on a foil lined, rimmed baking sheet.
Preheat oven to broil setting and set rack about 6 inches from the top of the oven.
Brush reserved raspberry sauce over drumsticks.
Broil for about 3-6 minutes. Watch it closely because sugar in the sauce will burn easily. We want the sauce to get sticky, glossy, and gorgeous here...not burned though!
Serve straigh out of the oven with any leftover raspberry sauce!