Apricot Bourbon Glazed Chicken Drumsticks: Easy 6-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most intense flavor, let the chicken marinate in the sauce overnight in the refrigerator before cooking. This gives the apricot and bourbon time to penetrate the meat.

If you're short on time, an hour at room temperature (no more than 30 minutes out of the fridge) is enough. Just remember to keep it chilled until you're ready to cook.

To get a thicker, more caramelized glaze, you can transfer the sauce to a skillet after the chicken is done and simmer it for a few minutes until it reduces.

This is especially helpful if you prefer a very sticky coating. You can also broil the cooked drumsticks for 2 to 3 minutes to get a slightly charred, crispy edge—just watch them closely to avoid burning.

Variations

• Spicy Apricot Bourbon: Add 1/2 teaspoon of crushed red pepper flakes or a minced jalapeño along with the onions for a sweet-heat kick. The spice will mellow as it cooks, leaving a warm, lingering heat.
• Citrus Twist: Swap the apricot preserves for orange marmalade and add the zest of one orange. The bright citrus flavor pairs beautifully with the bourbon and brown sugar.
• Smoky Maple Variation: Use maple syrup instead of brown sugar and add 1 teaspoon of smoked paprika. This gives the dish a deeper, smokier flavor that's perfect for fall.
• Garlic Herb Version: Add 3 cloves of minced garlic and 1 teaspoon of dried thyme along with the onions. The garlic will infuse the sauce with savory depth, and the thyme adds an earthy note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Or microwave in 30-second bursts, stirring in between.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Let it cool for no more than 2 hours before refrigerating. The sauce will thicken as it cools, so you may want to add a splash of water or broth when reheating to loosen it.

You can assemble the entire dish in the slow cooker insert up to 24 hours in advance.

Cover and refrigerate, then place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold. This is a great make-ahead option for busy weeknights or entertaining.

Serving ideas

Serve the glazed drumsticks over creamy garlic mashed potatoes for a comforting, satisfying meal. The potatoes soak up the extra sauce, making every bite rich and flavorful.

You can also serve them over rice, egg noodles, or with a side of crusty bread to mop up the sauce.

For a lighter option, pair the chicken with a crisp green salad or steamed green beans. The sweet and tangy glaze also works well with roasted vegetables like carrots or Brussels sprouts. Garnish with fresh parsley or chives for a pop of color, if you like.

Frequently asked questions

Recipe card

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

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks (about 2 1/2 lb total)
• 1/2 cup apricot preserves
• 1 sweet onion (such as Vidalia), diced
• 1/2 cup bourbon BBQ glaze
• 2 tbsp dark brown sugar
• creamy garlic mashed potatoes, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.