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❤️ Why you'll love it
- Uses just four affordable and simple ingredients
- Great as a freezer meal for an extra busy night
- The sweetness of the apricots pairs perfectly with the savory flavours from the onion soup mix
This slow cooker apricot chicken recipe is the type of great dish that'll quickly become part of your regular rotation. With only three steps 'til done, this is a truly easy dinner—after all, one of those steps is setting the crock pot timer!
If you're looking for something creamy and comforting try this angel chicken!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add apricot preserves, Russian dressing, and soup to a medium bowl.
- Whisk the apricot sauce mixture together.
- Lay bone-in chicken thighs in the bottom of the slow cooker.
- Pour sauce over top of the chicken. Start crockpot—happy cooking!
🥫 Storage
Easy recipes that make easy leftovers—be still, my heart! You can refrigerate or freeze slow cooker apricot chicken depending on when you want to enjoy it again.
Once the chicken has cooled, store it in an airtight container or a freezer-safe bag. Refrigerated, it'll last for 3-4 days. In the freezer, the chicken and savory sauce last up to 3 months.
It's best to let frozen apricot chicken thaw in the fridge before reheating. This could take as few as 6-8 hours, or up to a day. Once thawed, microwave the leftovers or heat them on the stove top over medium heat until warm and fragrant again.
📖 Variations
There are plenty of easy ways to switch up slow cooker apricot chicken.
- Swap the protein: try using skinless boneless chicken thighs. Cooking time will be shorter using boneless meat in place of bone-in. The internal temperature needs to reach 165 degrees F—then, it's done!
- About the apricot: you can use apricot jam in place of the preserves. Or, change the flavor by substituting some orange marmalade. I've heard this dish is even tasty with peach preserves!
- Rushing to find Russian salad dressing? If you can't find it in your local grocery store, you can use French dressing or Catalina instead.
- Dry soup is the key: you can use regular onion soup mix or french onion soup mix as long as it is the dry version—not liquid or cream soup.
- Extras and Garnish: If you like heat, toss in a pinch or two of red pepper flakes. Some people like to stir in minced garlic, freshly grated ginger, or soy sauce for a bit more flavor. And, green onions and parsley make delicious garnishes!
This easy, 5 ingredient cranberry chicken is similar to this but is baked rather than slow cooked.
💭 Things to know
Expert Tip: If you've got a few extra minutes of prep time, sear the chicken thighs in some olive oil in a hot skillet—don't cook them all the way, just enough to give the thighs a golden brown crust. This adds deep flavor to the chicken and locks in all the tasty juices.
- Brine your chicken in a saltwater bath, with a ratio of ¼ cup salt to 4 cups of water. This tenderizes the meat and gives it great flavor! You can keep chicken in a brine for a minimum of 12 hours but up to 2 days.
- Trimming the fat off the chicken thighs? It's not necessary, but if you like taking the extra step, I recommend using kitchen shears rather than a knife. It's easier, quicker, and more effective that way.
- Some Russian dressings include mayo in the ingredients and are more creamy and orange in color. In this apricot chicken recipe, try to use the bright red Russian, French, or Catalina dressing.
- For a complete meal in just 5-7 minutes, heat up some frozen veggies and serve the apricot chicken over a bed of Instant jasmine rice or microwavable rice pilaf—delicious!
Try this buttermilk brined roast chicken for an old fashioned Sunday dinner!
👩🍳 FAQs
Sure! I love how juicy chicken thighs are the perfect balance with the sticky, sweet sauce. That said, boneless skinless chicken breasts will be delicious, too. I'd adjust the cooking time from 8-10 hours to 6-8 as chicken breasts dry out more quickly than thighs.
They do! I'd choose thicker pork chops, though, and they'll only need about seven hours in the crockpot.
As pictured, it's fabulous with rice. However, it's yummy over mashed potatoes, smashed potatoes, cauliflower rice, or even scooped up with some flat bread. Add a crisp green veggie like green beans or broccoli for a delicious meal in no time!
📚 Related recipes
- This Russian Chicken recipe cooks in a similar sweet and tangy sauce but is baked in the oven for a quick meal as soon as the cravings hit!
- Make your takeout favorite even better by slow cooking or simmering it on the stove—Bourbon Chicken is tender, sweet, and a bit spicy, too!
- What is it about a semi-tangy, sort of fruity chicken dinner that just tastes so delectable? This Slow Cooker Pineapple Chicken ticks ALL the boxes!
🍽️ Serve with...
🥄 Restless Chipotle recommends
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📞 The last word
I love easy, saucy, slow cooker meals all winter long! This is a favorite and by using budget friendly bone-in chicken thighs you get more flavor for less money.
It's a win-win! No one skips out on dinner when I serve this with fried potatoes!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Slow Cooker Apricot Chicken
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 ½ cups apricot preserves
- 1 cup Russian dressing
- 1.9 ounces dry onion soup mix
- 2 ½ pounds chicken thighs, 6 bone in chicken thighs
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Instructions
- Mix the preserves, Russian dressing and soup mix.
- Place chicken in bottom of slow cooker; pour mixture over chicken.
- Cook on low for 8 to 10 hours
Notes
- If you've got a few extra minutes of prep time, sear the chicken thighs in some olive oil in a hot skillet—don't cook them all the way, just enough to give the thighs a golden brown crust. This adds deep flavor to the chicken and locks in all the tasty juices.
- Trimming the fat off the chicken thighs? It's not necessary, but if you like taking the extra step, I recommend using kitchen shears rather than a knife. It's easier, quicker, and more effective that way.
- Some Russian dressings include mayo in the ingredients and are more creamy and orange in color. In this apricot chicken recipe, try to use the bright red Russian, French, or Catalina dressing.
- For a complete meal in just 5-7 minutes, heat up some frozen veggies and serve the apricot chicken over a bed of Instant jasmine rice or microwavable rice pilaf—delicious!
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