Apricot Bourbon Glazed Chicken Drumsticks: Easy 6-Ingredient Crockpot Dinner

This apricot bourbon glazed chicken drumsticks recipe is the definition of set-it-and-forget-it cooking. With just six ingredients and a few minutes of prep, you can have a dinner that tastes like it simmered all day—because it did.

The combination of sweet apricot preserves, savory bourbon BBQ glaze, and caramelized onions creates a sticky, glossy sauce that coats every piece of tender chicken. Serve it over creamy mashed potatoes for a meal that feels special but requires almost no effort.

Slow cooker chicken drumsticks are a weeknight hero: affordable, forgiving, and practically impossible to dry out. This version gets a sweet-savory upgrade with apricot preserves, bourbon BBQ glaze, and a hit of brown sugar. The onions melt into the sauce as they cook, adding a mellow sweetness that balances the tangy glaze.

Best of all, there's no browning, no stirring, and no fuss—just dump everything in the Crockpot and let it work its magic. The result is fall-off-the-bone chicken with a thick, caramelized lacquer that's perfect over mashed potatoes or rice.

Ingredients

Why this recipe works

Slow cooking is the key to turning budget-friendly chicken drumsticks into something extraordinary. The low, steady heat gently breaks down the connective tissue in the meat, making it so tender that it practically falls off the bone.

At the same time, the sauce—a mixture of apricot preserves, bourbon BBQ glaze, and brown sugar—melts together into a thick, sticky glaze that clings to every bite. Because the slow cooker traps steam, the chicken stays moist even after hours of cooking.

The order of layering matters more than you might think. Placing the chicken directly in the bottom of the slow cooker lets it sit in its own juices as it cooks, keeping it succulent. The preserves and onions go on top, so they soften and meld into the sauce without burning.

The brown sugar sprinkled over everything caramelizes gently, adding a deep, molasses-like sweetness that balances the tart apricot and the smoky bourbon notes. No stirring required—the slow cooker does all the work.

Notes and substitutions

Choose bone-in, skin-on drumsticks for the best flavor and texture. The bone helps keep the meat moist, and the skin absorbs the glaze beautifully. If you can only find skinless drumsticks, they'll still work, but expect a slightly leaner result. For a more uniform look, pick drumsticks that are similar in size so they cook evenly.

Apricot preserves are the star of this dish—look for a good-quality jar with visible fruit. If you don't have bourbon BBQ glaze, you can use regular BBQ sauce and add a splash of bourbon or apple juice. Sweet onion like Vidalia is ideal, but any yellow onion will do. The garlic mashed potatoes are optional but highly recommended; they soak up the extra sauce perfectly.

• chicken drumsticks: chicken thighs (bone-in, skin-on) work just as well—cook time stays the same.
• apricot preserves: peach preserves or orange marmalade for a different fruity note.
• bourbon BBQ glaze: regular BBQ sauce mixed with 1 tbsp bourbon or apple juice.
• dark brown sugar: light brown sugar or coconut sugar.

Equipment

• 6-quart slow cooker
• Mixing spoon
• Measuring cups
• Measuring spoons
• Sharp knife
• Cutting board
• Serving spoon