Easy Apricot Chicken Drumsticks With Apricot Nectar

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An old classic, this version of Apricot Chicken recipe is super easy. Make a big batch of marinade and freeze the chicken in batches to save time and money.

Nothing says ‘frugal meal’ like chicken drumsticks.

And nothing says ‘chicken drumsticks are served’ like this easy apricot chicken drumstick recipe with apricot nectar, teleported straight from the 1970s.

As a parent, what I love about this dish is that it’s easy.

I’m all for cooking from scratch, but sometimes you’ve just got to have a cheat meal up your sleeve, and this is one of ours.

The ‘cheat’ part is making this apricot chicken with French onion soup mix. No doubt the original version with real onions and apricots would be gastronomically superior, but most nights of late, easy beats just about any other consideration.

To make, simply mix the soup mix with apricot nectar, pour it over the chicken and then bung it in the oven for an hour. Stir in a little sour cream at the end if you like and then serve.

Watch the Video

Check out the video below to see just how easy it is to make apricot chicken and veggie rice.

What to Serve With Apricot Chicken

You can serve apricot chicken with plain rice or mashed potato and some steamed greens or a green salad.

My favourite side is a one-pot rice and veggie dish for less washing up. To make this one-pot side, boil rice in plenty of water (not the absorption method). Chop a whole bunch of different vegetables like carrot, broccoli, zucchini as well as adding peas and corn (or you can use mixed frozen vegetables) and add the veggies to the rice about half-way through cooking.

Once the vegetables and rice are cooked through, drain in a colander and serve with the chicken.

Substitutions in Apricot Chicken

Instead of using chicken drumsticks, you can use chicken thighs with the bone in instead. You can choose skin-on or or skin-off, depending on your preference.

The apricot nectar can be substituted with a tin of apricot halves in juice if you prefer apricots in your sauce. This won’t have as much flavour as the nectar, but you can add a touch of apricot jam to boost the flavour.

Don’t have French onion soup mix? You can make your own using dried onion flakes and beef stock powder. Here’s a recipe for a DIY soup mix.

How to Cook Apricot Chicken Drumsticks in the Slow Cooker

While baked apricot chicken is pretty easy, you can making it even easier by cooking it in the slow cooker.

To cook this in the slow cooker, brown the chicken pieces in a little oil in a hot frying pan (this step adds a little extra flavour but you can skip it if you are short on time and don’t need the extra fuss!).

Place the chicken pieces in the slow cooker and sprinkle the French onion soup mix over the top. Then pour in the apricot nectar.

Cook on low for 6-8 hours or until the chicken is cooked through when tested with a sharp knife.

Remove the chicken from the slow cooker to rest and turn the slow cooker to high. Mix a slurry of 1 Tbsp. cornflour with a little cold water and stir into the sauce. Cook until the sauce has thickened. Turn off the slow cooker and stir in the sour cream if using.

Return the chicken to the sauce and serve.

Other Chicken Drumstick Recipes You Might Like:

Yield: 4 serves

Cheat's Apricot Chicken Recipe

easy apricot chicken

An easy version of Apricot chicken using apricot nectar and french onion soup mix.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 8 chicken drumsticks
  • 400g tin of apricot nectar (just over 1 1/2 cups or 375mls)
  • 1 sachet of French onion soup mix
  • 2 tbsp. sour cream (optional)


  1. Preheat oven to 200°C (390°F). Place chicken in an oven dish.
  2. Whisk together the nectar and soup mix.
  3. Pour mixture over chicken and bake for approximately one hour or until the chicken is cooked through, turning the chicken in the sauce halfway through the cooking.
  4. Remove the chicken from the baking dish and stir in the sour cream.
  5. Serve chicken with rice and vegetables, spooning extra sauce over rice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 522Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 246mgSodium: 387mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 50g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  1. Glad to help :). Hope they turn out well.

  2. Cooking this tonight. How long should this go in the oven for? ????

  3. Carol O'neill says:

    Made this tonight i couldn’t find Nector so just used 1and half tins of Apricots.It was delicious .

    1. Melissa Goodwin says:

      That sounds great!

  4. Can I use nectar and tin of apricots in juice with two packets of soup? as I like a lot of sauce

    1. Melissa Goodwin says:

      I can’t see why not. If you try it, let me know how it goes.

  5. Trying this tonight, have added a twist by adding some leek finely sliced leek (pre softened In butter and pepper) and laying this down as a bed for the chicken. Hopefully it works !

    1. Melissa Goodwin says:

      Yum leeks and butter! Sounds delicious. Will have to try it!

  6. I make mine by also adding a chopped brown onion and a red bell pepper, cliched and diced. Delicious

  7. Easy and delicious. Family raved about it. Can’t believe how easy it was for such a great result. Will make again. Thank you!

  8. are you required to brown chicken first or are you able to just mix and throw it in the oven ?

    1. I just mix and throw it in the oven. We actually had this last night with skin-on, bone-in thighs and the top of the chicken skin went crispy because it wasn’t quite submerged in the sauce.