Apricot Teriyaki Chicken Wings: 5-Ingredient Slow Cooker Dinner

This is the set-it-and-forget-it dinner that makes busy weeknights feel like a treat. Chicken wings, apricot preserves, sweet onion, teriyaki glaze, and sesame seeds all go into the slow cooker in one layer—no sautéing, no marinating, no stirring. Hours later, you lift the lid to find sticky, caramelized wings bathed in a glossy sweet-savory sauce that clings to every bite. Serve them over steamed jasmine rice for a complete meal that tastes like you fussed, but you didn't.

There are slow cooker recipes, and then there are slow cooker miracles. This one takes five ingredients and turns them into a dinner that feels both comforting and special. The apricot preserves melt into the teriyaki glaze, creating a sauce that's fruity, tangy, and deeply savory.

The onions soften to sweet ribbons that almost dissolve into the sauce. And the chicken wings cook low and slow until they're so tender the meat practically falls off the bone. Best of all, the hands-on time is about ten minutes, and the slow cooker does the rest. Just dump, cover, and forget it until dinner.

Ingredients

Why this recipe works

The slow cooker is the hero here because it transforms tough, sinewy chicken wing pieces into fall-apart-tender morsels. The low, moist heat breaks down collagen in the meat while the surrounding sauce keeps everything from drying out.

Unlike oven-roasting, which can dry out wings, the slow cooker bathes them in their own juices, creating a texture that's both succulent and satisfying. The long cooking time also allows the flavors to meld and deepen—the apricot preserves mellow, the onion sweetens, and the teriyaki glaze infuses every bite.

The layering method—chicken first, then preserves, onion, and glaze—is deliberate. As the chicken cooks, it releases juices that mingle with the preserves and glaze, creating a sauce that naturally thickens and concentrates.

The sesame seeds, added at the start, toast gently in the heat and add a nutty finish. The result is a dish that's greater than the sum of its parts: sticky, sweet, salty, and savory all at once, with a glossy sheen that makes it look like it came from a restaurant kitchen.

Notes and substitutions

Apricot preserves give this dish its signature sweet-tart flavor. Look for a good-quality jar with visible fruit pieces—the texture adds to the sauce.

If you prefer a less sweet result, choose a preserve labeled 'reduced sugar' or 'no sugar added.' The teriyaki glaze is usually thicker than traditional teriyaki sauce, which helps it cling to the chicken. If you only have regular teriyaki sauce, you can thicken it with a teaspoon of cornstarch mixed with water.

Sweet Vidalia onions are ideal because they're mild and sweet, but any onion will work—yellow, white, or even shallots. The chicken wingettes and drumettes are the classic choice, but this recipe also works with drumsticks or bone-in thighs; just adjust the cooking time. For the rice, jasmine adds a fragrant aroma, but any long-grain rice or even cauliflower rice would be fine. The slow cooker should be at least 6 quarts to hold the wings comfortably.

• apricot preserves: peach preserves or orange marmalade for a different fruity sweetness
• teriyaki glaze: store-bought teriyaki sauce thickened with 1 teaspoon cornstarch
• sweet Vidalia onion: yellow onion or shallots for a sharper flavor
• chicken wingettes: chicken drumsticks or thighs (adjust cooking time as needed)

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Serving spoon