Apricot Hickory BBQ Chicken Drumsticks: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you begin, measure out the apricot preserves and BBQ sauce. Dice the sweet onion into small, even pieces. Pat the chicken drumsticks dry with paper towels to help the sauce stick better. Place all the ingredients near your slow cooker for easy assembly. No other prep is needed—this is truly a dump-and-go recipe.

Instructions

Layer and Dump

1. 1Arrange the Chicken
   Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer or slightly overlapping in a circle. It's okay if they touch; they will shrink as they cook.
   Look for The drumsticks should fill the bottom of the slow cooker evenly.
   Tip Pat the drumsticks dry with paper towels before adding for better sauce adherence.
2. 2Add the Sweet Layer
   Spoon the apricot preserves over the chicken, spreading it to cover as much surface as possible. Scatter the diced sweet onion over the top.
   Look for The preserves and onion should coat the chicken in a thick, chunky layer.
   Tip Use a spatula to spread the preserves evenly if needed.
3. 3Pour on the BBQ Sauce
   Pour the hickory BBQ sauce over the chicken, using a spoon or spatula to help it flow into the gaps. There's no need to stir; the sauce will meld during cooking.
   Look for The chicken should be well coated with a glossy, dark sauce.
   Tip If the sauce is very thick, you can add a splash of water or chicken broth, but it's not necessary.

At the end of this phase, you'll have raw drumsticks coated in a thick, chunky mixture of apricot preserves, onion, and BBQ sauce.

The colors should be vibrant—orange, yellow, and deep brown—and the aroma will be a sweet, smoky prelude to the meal. There's no need to stir; just make sure everything is evenly distributed.

Slow Cook

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. The internal temperature of the thickest part of a drumstick should reach 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges, and the chicken will look glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Check for Doneness
   After the cooking time, check the chicken by inserting an instant-read thermometer into the thickest part of a drumstick, avoiding the bone. It should register at least 165°F (74°C). The meat should be pulling away from the bone and very tender.
   Look for The meat should be easily pierced with a fork and the juices should run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking for another 30 minutes and check again.

After several hours on low, the slow cooker will be bubbling gently around the edges. The chicken will look glossy and dark, and the sauce will have thinned out and become more liquid.

The smell will be intoxicating—sweet, smoky, and savory. The chicken should be fork-tender and easily pierced. Check the temperature to confirm it's reached 165°F (74°C).

Rest and Serve

6. 6Rest and Thicken the Sauce
   Turn off the slow cooker. If desired, transfer the chicken to a platter and tent with foil. Let the sauce rest for 5 minutes; if it seems thin, simmer it in a small saucepan over medium heat for a few minutes to reduce.
   Look for The sauce should coat the back of a spoon.
   Tip Resting helps the juices redistribute, keeping the chicken moist.
7. 7Serve and Enjoy
   Serve the drumsticks hot, spooning extra sauce over the top. This pairs beautifully with steamed jasmine rice or your favorite sides.
   Look for The chicken should be glistening and fall-apart tender.
   Tip For a thicker glaze, you can broil the sauced chicken for a few minutes before serving.

Once the chicken is done, turn off the slow cooker. The sauce will settle slightly as it rests. You can spoon the sauce over the chicken to re-coat it. The final dish should have a beautiful mahogany glaze, with the chicken falling off the bone. Serve immediately with your favorite sides.

Common mistakes

A common mistake is lifting the lid to check on the chicken, which lets out heat and extends cooking time. Trust the process and keep the lid on.

Another pitfall is using a BBQ sauce that is too thin; look for a thicker, brown-sugar-based sauce. Also, don't overcrowd the slow cooker—if your cooker is small, reduce the recipe or use a larger one to ensure even cooking.

How to tell it’s done

The chicken is done when the internal temperature in the thickest part of a drumstick, away from the bone, reaches 165°F (74°C) on an instant-read thermometer. The meat should be very tender and easily pull away from the bone.

The sauce should be bubbling and slightly thickened. If the sauce seems too thin, you can remove the chicken and simmer the sauce on the stovetop to reduce it.

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