Apricot Chicken with Drumsticks (Slow Cooker)
Apricot chicken is one of those classic dinners that has been around for years, and for good reason. It’s simple, full of flavour, and uses ingredients that are easy to keep on hand.
This slow cooker version makes it even more practical. Everything cooks gently together, creating a rich, slightly sweet sauce with tender chicken that falls off the bone. This meal is perfect for busy days. You still get something warm and satisfying at the end.
This recipe is part of my Old-Fashioned Dinners (that still work today) series on YouTube. In this series, I’m sharing classic family meals that many of us grew up with. These are simple, comforting dinners and still work beautifully in modern kitchens.
Watch the Episode
In this episode of Farmers Wife Homestead, I make Slow Cooker Apricot Chicken using drumsticks and a simple, flavourful sauce.
New episodes in this series are shared every Sunday evening at 7 pm (NZST) on YouTube. They are available alongside my usual Wednesday uploads.
Slow Cooker Apricot Chicken – Old Fashioned Dinners Series Episode Seven
Links to Previous Episodes
If you’re following along with this series, you might also enjoy:
- Old-Fashioned Fish in Parsley Sauce
- Bangers & Mash with Onion Gravy
- Savoury Mince with Focaccia
- Tuna Mornay
- Beef Olives with Homemade Stuffing & Rich Gravy
- Slow Cooker Curried Sausages
Other Recipes You May Like
- Country Chicken Casserole
- The Best Green Beans with Crispy Bacon
- Honey-Kissed Roasted Carrots | Simple & Delicious
- Butterflied Lemon & Thyme Chicken
Recipe Card
Serves: 4–6
Prep time: 15 minutes
Cook time: 6–7 hours (low) or 3–5 hours (high)
Ingredients
- 1 kg chicken drumsticks
- ½ tsp oil
- 2 large onions, thinly sliced
- 2 × 410 g cans apricot halves in light syrup
- 1 packet (32 g) Maggi onion soup seasoning
- 1½ cups chicken stock (or 1½ cups water + 2 Tbsp chicken stock powder)
- 2 Tbsp tomato sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- Pinch thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Corn flour Slurry (to thicken)
- 4-6 Tbsp cornflour
- 4-6 Tbsp water
Method
- Heat the oil in a frying pan over medium heat and brown the chicken drumsticks until the skin is golden. Alternatively, cook them in the air fryer at 200°C for 15–16 minutes. This step adds flavour but can be skipped if needed.
- Add the onions and apricots (with syrup) to the slow cooker then add the onion soup mix and stock. Add the tomato sauce and Worcestershire sauce. Pour in the apple cider vinegar. Then add thyme, garlic powder, onion powder, sugar, salt, and pepper. Stir to combine.
- Add the browned chicken drumsticks to the slow cooker, turning to coat in the sauce.
- Cook on low for 6–7 hours or high for 3–5 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker. Mix the corn flour and water to form a slurry, then stir it into the sauce until thickened.
- Return the chicken to the slow cooker and coat in the thickened sauce.
What to Serve with This Recipe
- Creamy mashed potatoes
- Steamed rice
- Green beans or broccoli
- Buttered carrots
Stacey’s Kitchen Tips
- Browning the chicken first gives a deeper flavour, but it’s not essential
- If the sauce is too thick, add a splash of water or stock
- Taste before serving and adjust salt if needed
- Drumsticks stay nice and tender in the slow cooker
Variations & Substitutions
- Use chicken thighs instead of drumsticks
- Swap apricot halves for apricot nectar if preferred, with some dried apricots
- Add extra vegetables like carrots or capsicum
- Use white vinegar instead of apple cider vinegar if needed
Storage, Freezer & Make-Ahead Notes
- Store in the fridge for up to 3 days
- Reheat in the microwave or on the stove
- Freeze for up to 2 months
- Thaw overnight in the fridge before reheating
Final Thoughts
Apricot chicken is one of those meals that has stood the test of time. It’s simple, comforting, and easy to prepare, especially in the slow cooker.
It’s a great choice for busy days when you want a proper home-cooked meal waiting for you.
Stacey
Apricot Chicken with Drumsticks (Slow Cooker)
Ingredients
- 1 kg chicken drumsticks
- ½ tsp oil
- 2 large onions thinly sliced
- 2× 410 g cans apricot halves in light syrup
- 1 packet (32 g) Maggi onion soup seasoning
- 1½ cups chicken stock or 1½ cups water + 2 Tbsp chicken stock powder
- 2 Tbsp tomato sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- pinch thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Corn flour slurry (to thicken)
- 4-6 Tbsp corn flour
- 4-6 Tbsp water
Instructions
- Heat the oil in a frying pan over medium heat and brown the chicken drumsticks until the skin is golden. Alternatively, cook them in the air fryer at 200°C for 15–16 minutes. This step adds flavour but can be skipped if needed.
- Add the onions and apricots (with syrup) to the slow cooker then add the onion soup mix and stock. Add the tomato sauce and Worcestershire sauce. Pour in the apple cider vinegar. Then add thyme, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Add the browned chicken drumsticks to the slow cooker, turning to coat in the sauce.
- Cook on low for 6–7 hours or high for 3–5 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker. Mix the corn flour and water to form a slurry, then stir it into the sauce until thickened.
- Return the chicken to the slow cooker and coat in the thickened sauce.
Notes
Stacey's Kitchen Tips:
- Browning the chicken first gives a deeper flavour, but it’s not essential
- If the sauce is too thick, add a splash of water or stock
- Taste before serving and adjust salt if needed
- Drumsticks stay nice and tender in the slow cooker
Variations & Substitutions:
- Use chicken thighs instead of drumsticks
- Swap apricot halves for apricot nectar if preferred
- Add extra vegetables like carrots or capsicum
- Use white vinegar instead of apple cider vinegar if needed
