Apricot Hickory BBQ Chicken Drumsticks: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For a thicker, stickier glaze, remove the chicken from the slow cooker once it's done, then pour the sauce into a saucepan and simmer over medium heat for 5-10 minutes until it reduces and thickens.

Brush the sauce over the chicken and serve. This extra step concentrates the flavors and gives the dish a more polished, BBQ-restaurant look.

If you have time, searing the drumsticks in a hot skillet before adding them to the slow cooker adds a deeper, caramelized flavor. However, this recipe is designed to be as simple as possible, so feel free to skip it. The slow cooker will still produce incredibly flavorful, tender chicken without the extra step.

Variations

• Peach BBQ Drumsticks: Swap the apricot preserves for peach preserves and use a peach-flavored BBQ sauce if available. The flavor profile becomes slightly more floral and sweet, perfect for summer.
• Spicy Apricot Drumsticks: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the sauce mixture for a sweet-heat kick. The heat balances the sweetness of the apricot and BBQ sauce.
• Honey Garlic Drumsticks: Replace the apricot preserves with honey and add 4 cloves of minced garlic to the slow cooker. Use a garlic-flavored BBQ sauce or add extra garlic powder. The result is a sticky, savory-sweet glaze.
• Orange BBQ Drumsticks: Use orange marmalade instead of apricot preserves and add a tablespoon of soy sauce for extra umami. The citrus notes brighten the smoky BBQ sauce.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools.

Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce. The chicken is also delicious cold, shredded over salads or sandwiches.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and start cooking. Alternatively, you can cook the chicken fully, let it cool, and store it in the refrigerator for up to 4 days. Reheat gently before serving.

Serving ideas

Serve these drumsticks hot, with extra sauce spooned over the top. They pair beautifully with steamed jasmine rice, mashed potatoes, or a simple green salad.

The sweet and smoky flavors also work well with cornbread, coleslaw, or roasted vegetables. For a low-carb option, serve with cauliflower rice or sautéed greens.

For a casual gathering, set out the drumsticks on a platter with toothpicks or small forks for easy grabbing. They can be served as a main course or as a hearty appetizer. The sticky glaze is delicious, so provide napkins or wet wipes. This dish is sure to be a hit with both kids and adults.

Frequently asked questions

Recipe card

Apricot Hickory BBQ Chicken Drumsticks: Easy Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks (about 2 lb total)
• 3/4 cup apricot preserves
• 1 medium sweet onion, diced
• 1 cup hickory brown-sugar BBQ sauce

Instructions

1. 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.
2. Spoon the apricot preserves over the chicken, spreading it to cover as much surface as possible. Scatter the diced sweet onion over the top.
3. 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.
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. The internal temperature of the thickest part of a drumstick should reach 165°F (74°C).
5. 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.
6. 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.
7. Serve the drumsticks hot, spooning extra sauce over the top. This pairs beautifully with steamed jasmine rice or your favorite sides.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

45 g

Fat

28 g

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