Easy Apricot Teriyaki Chicken Drumsticks Step-by-step instructions

Before you start

Before you start, measure out the apricot preserves, teriyaki glaze, and sesame seeds. Dice the Vidalia onion. Pat the chicken drumsticks dry with paper towels to help the glaze adhere. Have your slow cooker ready and plugged in.

If you're serving with rice, start it before the chicken is done so everything is ready at the same time. This recipe requires no other prep; just layer the ingredients and let the slow cooker work its magic.

Instructions

Layer the Ingredients

1. 1Arrange the Chicken
   Place the chicken drumsticks in the slow cooker insert, arranging them in a single layer, slightly overlapping if needed. They should fit snugly but not be piled too high.
   Look for The drumsticks should cover the bottom of the slow cooker evenly.
   Tip Pat the chicken dry with paper towels before adding to help the glaze cling.
2. 2Add the Sweet and Aromatics
   Spoon the apricot preserves over the chicken, then scatter the diced Vidalia onion on top. Use a spoon to spread the preserves and onion as evenly as possible over the drumsticks.
   Look for The preserves and onion should cover most of the chicken surface.
   Tip If the preserves are very thick, warm them for a few seconds in the microwave to make spreading easier.
3. 3Pour the Glaze and Sprinkle Seeds
   Pour the teriyaki glaze over the chicken, letting it flow into the crevices. Sprinkle the toasted sesame seeds evenly over the top. Do not stir.
   Look for The glaze should coat the chicken and pool slightly at the bottom.
   Tip Stirring now isn't needed; the slow cooker will blend the flavors as it cooks.

The raw chicken drumsticks are arranged in the slow cooker, covered with apricot preserves, onion, teriyaki glaze, and sesame seeds.

The colors are vibrant: golden preserves, white onion, and dark glaze. The raw chicken is pink and glistening. The ingredients should be evenly distributed, though they will mix during cooking.

Slow Cook Until Tender

4. 4Cover and Slow Cook
   Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the chicken is tender and easily pulls away from the bone. Avoid opening the lid during the first 3 hours.
   Look for The sauce will be bubbling gently and the chicken will look glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW keeps the meat moist; HIGH can toughen it.
5. 5Check the Temperature
   Check the internal temperature of the thickest drumstick with an instant-read thermometer. It should read at least 165°F (74°C). If not, continue cooking for another 30 minutes and check again.
   Look for The thermometer should slide in easily and read 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest part, avoiding the bone.

After 4 to 5 hours on LOW, the kitchen smells sweet and savory. The sauce is bubbling gently around the edges, and the chicken is glossy and deeply browned in places. The meat should be pulling away from the bone, and the sauce should have thickened. A quick temperature check confirms it's ready.

Glaze and Serve

6. 6Spoon the Glaze Over
   Once the chicken is cooked, use a spoon to carefully baste the drumsticks with the accumulated glaze in the bottom of the slow cooker. The sauce should be thick and sticky.
   Look for The glaze should coat the back of a spoon and cling to the chicken.
   Tip If the sauce is too thin, leave the lid off for 10 minutes to reduce.
7. 7Serve Over Rice
   Spoon steamed jasmine rice onto plates, then top with the glazed drumsticks and a generous drizzle of the apricot-teriyaki sauce. Garnish with extra sesame seeds if desired.
   Look for The chicken should be glistening and the rice fluffy.
   Tip Let the chicken rest for a few minutes before serving to let the juices settle.

The finished chicken is bathed in a thick, sticky sauce, with caramelized onion ribbons and sesame seeds clinging to the meat. The sauce coats the spoon and drapes over the rice. The chicken is so tender it threatens to fall apart. The dish looks rich and inviting, with a beautiful amber glaze.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is using a thin teriyaki sauce instead of a glaze; a thin sauce will result in a watery final dish.

Avoid piling the chicken too high in the slow cooker; it should be in a single layer to cook evenly. Finally, don't skip checking the internal temperature—undercooked chicken is unsafe, and overcooked chicken can become dry.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the meat is so tender it easily pulls away from the bone. The glaze should be thick and sticky, clinging to the chicken.

If you insert a fork and twist, the meat should separate cleanly. The sauce should have reduced slightly and have a deep amber color. If the sauce seems too thin, leave the lid off for 10 to 15 minutes to let it thicken.

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