Apricot Bourbon Glazed Chicken Drumsticks: Easy 6-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Pat the chicken drumsticks dry with paper towels and place them in the slow cooker. Dice the sweet onion into small, even pieces so they soften evenly.

Measure out the apricot preserves, bourbon BBQ glaze, and brown sugar. If you're serving with mashed potatoes, prepare those ahead or have them ready to warm up when the chicken is done. There's no need to preheat the slow cooker or brown the chicken—just layer and go.

Instructions

Layer and Set

1. 1Arrange the Chicken
   Place the chicken drumsticks in the bottom of a 6-quart slow cooker, arranging them in a single layer in a circle so they fit snugly. They can overlap slightly, but try to keep them as even as possible for even cooking.
   Look for The drumsticks should cover the bottom of the slow cooker in one layer.
   Tip Pat the drumsticks dry with paper towels before adding them—this helps the glaze cling better.
2. 2Add the Apricot and Onion
   Spoon the apricot preserves over the chicken, spreading it evenly. Scatter the diced sweet onion over the top, letting the pieces fall between and around the drumsticks.
   Look for The preserves and onion should coat the chicken in a thick, chunky layer.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.
3. 3Top with Glaze and Sugar
   Pour the bourbon BBQ glaze evenly over the chicken and onions. Sprinkle the dark brown sugar over the top, covering as much surface as possible.
   Look for The chicken should be completely coated in a sticky, sweet-looking sauce.
   Tip If you like extra heat, add a pinch of cayenne or red pepper flakes here.

At the end of this phase, you'll have a slow cooker filled with raw chicken drumsticks coated in a thick, chunky mixture of apricot preserves, diced onion, bourbon BBQ glaze, and brown sugar. The colors should be vibrant—golden apricot, deep brown glaze, and pale onion. The chicken should be evenly coated, and the sugar should be visible on top. This is your 'dump it in' moment—no cooking yet.

Slow Cook to Tender

4. 4Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and cooked through. Avoid opening the lid during cooking to keep the heat steady.
   Look for The sauce should be bubbling gently around the edges and the chicken should look glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For the most tender meat, choose LOW—the longer cook time breaks down the connective tissue.
5. 5Check for Doneness
   Using tongs, carefully lift one drumstick and check that the meat is pulling away from the bone and the juices run clear. The internal temperature should read at least 165°F (74°C) on an instant-read thermometer inserted into the thickest part without touching bone.
   Look for The meat should be so tender that it starts to separate from the bone with a gentle tug.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks too thin, leave the lid off for the last 20 minutes to let it reduce.

After a few hours on LOW, the slow cooker will be bubbling gently around the edges. The sauce will have transformed into a rich, glossy lacquer, and the onions will have softened into translucent ribbons. The chicken will look shiny and deeply browned, and the aroma will be sweet, smoky, and slightly boozy. The meat should be pulling away from the bone, and the sauce should be thick enough to coat a spoon.

Plate and Serve

6. 6Serve Over Mashed Potatoes
   Spoon the creamy garlic mashed potatoes onto plates. Using tongs or a slotted spoon, transfer the glazed drumsticks onto the potatoes. Spoon extra sauce and onions over the top. Serve hot.
   Look for The chicken should be lacquered with sticky sauce and the potatoes should soak up the juices.
   Tip For a prettier plate, drizzle a little sauce over the potatoes too.

When you lift the lid, you'll see steam rising from the glossy, lacquered drumsticks. The sauce should be thick and sticky, clinging to the meat. The onions will have melted into the sauce, adding texture and sweetness.

As you spoon the chicken over the mashed potatoes, the sauce will pool around them, creating a beautiful, appetizing plate. The chicken should be so tender that it starts to fall apart as you lift it.

Common mistakes

One common mistake is lifting the lid too often during cooking. Every time you open the slow cooker, heat escapes and adds to the cooking time. Another is using too much liquid—since the chicken releases its own juices, you don't need to add any broth or water.

Overcrowding the slow cooker can also lead to uneven cooking, so make sure the drumsticks are in a single layer as much as possible. Finally, don't skip the brown sugar—it's what gives the glaze that deep, caramelized flavor.

How to tell it’s done

The chicken is done when the internal temperature reaches at least 165°F (74°C) in the thickest part, without touching bone. The meat should be so tender that it easily pulls away from the bone, and the juices should run clear.

The sauce should be thick and glossy, coating the chicken like a lacquer. If the sauce is too thin, remove the lid and cook on HIGH for an additional 15 to 20 minutes to reduce it. Let the chicken rest for a few minutes before serving so the juices redistribute.

• Poultry: 165°F (74°C) in the thickest part