This 4-Ingredient Slow Cooker 1980s Back to School Chicken is the kind of easy dinner that feels made for busy weeknights, when everyone is coming and going and you still want something warm and satisfying on the table. It has that classic sweet-and-savory flavor combination that showed up in so many family recipes from the 1980s, and using raw chicken drummettes makes it especially simple since everything cooks together right in the slow cooker with very little hands-on work.
Serve these saucy chicken drummettes with white rice, buttered egg noodles, or mashed potatoes to soak up every bit of the sauce. A simple side of green beans, steamed broccoli, or a crisp salad balances the richness nicely, and for a true back-to-school comfort meal, a side of dinner rolls and some apple slices fits right in.
4-Ingredient Slow Cooker 1980s Back to School Chicken
Servings: 6
Ingredients
3 pounds raw chicken drummettes
1 cup bottled French dressing
1 cup apricot preserves
1 packet dry onion soup mix
Directions
1. Place the raw chicken drummettes in the bottom of a slow cooker in an even layer.
2. In a medium bowl, stir together the French dressing, apricot preserves, and dry onion soup mix until well combined.
3. Pour the sauce over the chicken, turning the drummettes as needed so they are evenly coated.
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is fully cooked and tender.
5. Gently stir the chicken in the sauce before serving, then spoon the drummettes onto a platter and drizzle with the sauce from the slow cooker.
Variations & Tips
Make it less sweet: If you prefer a more savory version, reduce the apricot preserves to 3/4 cup and add a splash of apple cider vinegar or a spoonful of yellow mustard to balance the sauce.
Use the right cook time: Drummettes cook faster than larger bone-in chicken pieces, so start checking early to keep them tender and juicy. If your slow cooker runs hot, the LOW setting usually gives the best texture.
Broil for extra color: For a stickier, more caramelized finish, transfer the cooked drummettes to a foil-lined baking sheet and broil for 2 to 4 minutes after slow cooking, then spoon some warm sauce over the top before serving.
Meal prep tip: You can whisk the sauce together the night before and refrigerate it separately, so in the morning all you need to do is add the chicken, pour over the sauce, and start the slow cooker.