If you have apricot preserves leftover from those pork tacos. Use it up in this finger-lickin’ good recipe. Serve with steamed broccoli and Rice Pilaf.

What you’ll need:

2 ½ lbs chicken drumsticks, about 8 (skin removed)
¾ cup enchilada sauce
¼ cup bbq sauce
2 tsp orange zest

What you might have at home:

3 T apricot preserves
1 tsp orange zest
1 tsp cumin
1 T chili powder
Small bowl
platter
Slow-cooker

1) Mix enchilada sauce and bbq sauce at bottom of slow-cooker.
2) Mix cumin and chili powder in small bowl. Rub mixture over chicken. Place chicken in slow-cooker.
3) Cook chicken on LOW for 7 hours. Remove chicken to platter.