This slow cooker apricot ginger chicken is my kind of weeknight magic: you whisk together one simple mixture, drizzle it over raw chicken drumsticks in the slow cooker, and let it do its thing while you live your life. The dried apricots melt down into a jammy, sweet-tangy sauce, fresh ginger brings a cozy warmth, and a splash of white wine vinegar and chicken stock keeps everything bright and saucy. A sprinkle of sesame seeds adds just enough nuttiness to make it feel special without adding extra work. It’s the kind of set-it-and-forget-it dinner I lean on during busy weeks when I still want something that tastes like I put in way more effort than I actually did.
Serve these tender apricot ginger drumsticks over a bed of fluffy white or brown rice to soak up all that sweet-savory sauce. Steamed green beans, roasted broccoli, or a simple side salad with a citrusy vinaigrette balance the richness really well. If you’re avoiding grains, spoon the chicken and sauce over cauliflower rice or a pile of roasted sweet potatoes. For an easy finishing touch, scatter a few extra sesame seeds and sliced green onions over the top right before serving.
Slow Cooker Apricot Ginger Chicken DrumsticksServings: 4
Ingredients
3 pounds chicken drumsticks (about 8–10 pieces), skin-on or skinless
1 cup dried apricots, roughly chopped
1 tablespoon freshly grated ginger (from about a 1-inch piece)
1/4 cup white wine vinegar
1 cup low-sodium chicken stock
2 tablespoons sesame seeds, plus more for serving if desired
2 tablespoons honey or brown sugar (optional, for extra sweetness)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced (optional but recommended)
2 green onions, thinly sliced (optional, for garnish)
Directions
Place the raw chicken drumsticks in an even layer in the bottom of your slow cooker. It’s okay if they overlap slightly, but try not to stack them too high so they cook evenly.
In a medium bowl, make the 1 mixture by combining the chopped dried apricots, freshly grated ginger, white wine vinegar, chicken stock, sesame seeds, honey or brown sugar (if using), salt, pepper, and minced garlic. Whisk or stir well so everything is evenly distributed.
Stand over the slow cooker and drizzle this 1 mixture evenly over the raw chicken drumsticks, making sure some of the apricot pieces and sesame seeds land on top and between the drumsticks. Use a spatula to scrape any remaining mixture from the bowl into the slow cooker so you don’t waste any flavor.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the chicken is very tender and easily pulls away from the bone and the apricots have softened into the sauce.
If you’d like a slightly thicker sauce at the end of cooking, remove the lid and let the chicken sit on WARM or LOW for another 15–20 minutes to allow some liquid to evaporate, or transfer a cup of the cooking liquid to a small saucepan and simmer it on the stove for 5–10 minutes until slightly reduced, then pour it back over the chicken.
Taste the sauce and adjust seasoning if needed, adding a pinch more salt or a tiny splash of white wine vinegar to brighten it up.
Transfer the drumsticks to a serving platter or directly to plates, spooning plenty of the apricot ginger sesame sauce over the top. Garnish with extra sesame seeds and sliced green onions, if using, and serve warm.
Variations & Tips
To make this recipe even more weeknight-friendly, you can prep the 1 mixture the night before: stir together the dried apricots, ginger, white wine vinegar, chicken stock, sesame seeds, sweetener, salt, pepper, and garlic, then store it in a jar in the fridge. In the morning, just add raw drumsticks to the slow cooker, drizzle the mixture over, and head out the door. For a slightly lighter version, remove the skin from the drumsticks before cooking; you’ll still get plenty of flavor from the sauce. If you prefer thighs, boneless skinless chicken thighs work well—start checking for doneness around 4 hours on LOW or 2 hours on HIGH. For more heat, add 1/4–1/2 teaspoon red pepper flakes or a drizzle of sriracha to the mixture. You can also stir in a splash of soy sauce (reduce the added salt) for a deeper, more savory note. If you like extra texture, toast the sesame seeds in a dry skillet for 2–3 minutes before adding them to the mixture or sprinkling on top at the end. Leftovers keep well for up to 3 days in the fridge and reheat nicely in the microwave with an extra spoonful of sauce.
