Easy Apricot Teriyaki Chicken Drumsticks Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a thick teriyaki glaze rather than a thin sauce. If your glaze is very thick, you can thin it with a tablespoon of water or soy sauce before adding.

Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant—this enhances their nutty flavor. If you prefer a saucier result, add an extra 1/4 cup of teriyaki glaze.

The chicken is best served immediately, but if you have leftovers, the flavors continue to meld overnight. To reheat, gently warm in a skillet or microwave with a splash of water to loosen the sauce.

The sauce will thicken as it cools; adding a little water or broth when reheating helps restore the silky texture. For a spicier kick, add a pinch of red pepper flakes before cooking.

Variations

• Spicy Apricot Teriyaki: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the slow cooker before cooking. The heat balances the sweetness and adds a pleasant kick. Serve with extra chili flakes on the side.
• Honey Garlic Twist: Replace the apricot preserves with honey and add 4 minced garlic cloves. Omit the sesame seeds and garnish with fresh parsley. The flavor becomes more savory and garlicky, with a hint of sweetness.
• Pineapple Teriyaki Chicken: Swap the apricot preserves for pineapple preserves or crushed pineapple (drained). Add a few chunks of fresh pineapple to the slow cooker. The tropical sweetness pairs beautifully with the teriyaki glaze.
• Orange Ginger Version: Use orange marmalade instead of apricot preserves, and add 1 tablespoon of grated fresh ginger. The citrus notes brighten the dish and complement the sesame seeds. Garnish with orange zest before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of water when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet over low heat or in the microwave, stirring occasionally, until heated through.

Cool the chicken and sauce to room temperature within 2 hours of cooking. Transfer to an airtight container and refrigerate for up to 3 days. The sauce will solidify as it cools; that's fine. Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth if needed to loosen the sauce.

You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then cook the next day. Or, cook the full recipe, let it cool, and refrigerate for up to 3 days. Reheat gently before serving. The dish also freezes well for up to 2 months.

Serving ideas

Serve the apricot teriyaki chicken drumsticks over steamed jasmine rice to soak up the delicious glaze. A side of steamed broccoli or a crisp green salad adds freshness and color.

The sweet-savory sauce pairs well with tangy pickled vegetables or a simple cucumber salad. For a low-carb option, serve the chicken over cauliflower rice or with a pile of sautéed greens.

This dish is perfect for family dinners, potlucks, or meal prep. The drumsticks are easy to eat with your hands, making them great for casual gatherings.

Garnish with extra sesame seeds and chopped green onions for a pop of color and flavor. The leftovers are just as good cold, shredded over a salad or tucked into a sandwich.

Frequently asked questions

Recipe card

Easy Apricot Teriyaki Chicken Drumsticks

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks
• 1/2 cup apricot preserves
• 1 sweet Vidalia onion, diced
• 1/2 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

20 g

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