Apricot chicken has only a few ingredients and is sweet and tangy, great over rice for an easy peasy meal.
Hi all! It’s Monday, another week of meals to plan again. I realized I haven’t posted a super simple slow cooker meal in a while. This is a dump and go recipe, with no chopping involved as well. I saw this recipe on Pinterest a few weeks a go.
There are many variations of this recipe. Some of the recipes I found use Russian dressing or Italian dressing, and some use apricot-pineapple or peach preserves (wouldn’t be apricot chicken I suppose if you used the peach preserves). It really depends on what your store carries. I had planned to use Russian dressing and Fred Meyer had none, so the Catalina dressing was my plan b. The dressing, preserves and the onion soup mix are a magical mixture. The sauce to me tasted slightly Asian, especially paired with the rice.
The sauce turns out this vibrant gold color. Since I used chicken thighs I de-greased the sauce before I served it. I do this by taking a paper towel and laying it flat over the sauce, and after a few seconds most of the grease from the dish ends up on the paper towel. So easy.
More chicken recipes for your slow cooker:
- Slow Cooker Buffalo Chicken Wraps
- Slow Cooker Barbecue Chicken Quesadillas
- Slow Cooker Sweet and Spicy Chicken
- Slow Cooker Greek Drumsticks
- Slow Cooker Green Chile Chicken
- Slow Cooker One Pot Chicken Burrito Filling
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Apricot Chicken
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 2 lbs. bone skinless chicken thighs
- 1 cup apricot preserves
- 1 cup Catalina salad dressing
- 1 oz. packet Lipton onion soup mix
- 1/8 tsp. black pepper
- 2 pinches red pepper flakes optional
Instructions:
- Place the chicken in to the bottom of the slow cooker. Add the apricot preserves, Catalina dressing, onion soup mix, pepper and pepper flakes. Stir the sauce ingredients together over the chicken.
- Cover and cook on LOW for 6 hours.
- I like to de-grease the sauce before serving. I do this by taking a paper towel and laying it flat over the sauce. I pull up the paper towel after a few seconds and all the grease sticks to the paper towel. Easy peasy.
- Serve with rice.
- Enjoy!
I prefer to use boneless, skinless chicken tenders. I cook on low for 2.5 to 3 hours and they come out great. I also pour liquid into a pot to thicken sauce with corn starch. So, so good with white rice & broccoli. This is my dinner tonight!! Nom, nom for me!!!
Could this be made with orange marmalade and all rest of ingredients
Yes. That will work fine.
It is so easy and yummy! I use Russian dressing and apricot or peach preserves whatever we have that week. I also when its done take the chicken out and add a little cornstarch to thicken the gravy. I like white meat others like dark meat so we add a little of both and it always turns out fabulous!!!!!!
Apricot chicken has enough sodium for a month. I would never make it for that reason.
Did you try sugar free ? Low sodium ?
WOW!! I made this last night and it is spectacular! I substituted Smucker’s sugar free apricot jam and fat-free catalina dressing. It was great on brown rice!
Oh awesome Nancy! I love this on brown rice
I sometimes make this, but with canned whole cranberry sauce instead of apricot jam. Delish! I must try it your way.
I am making this today and looking forward to it. I am using boneless skinless breasts and doubling the recipe. Can you say yummmmmmmy!!!!!
Back in the 70’s my babysitter use to make this but in the oven. It is one of my favorites and it brings back good memories!
How long would it be in the oven.. I’m looking to do it that way..thanks
Annette- there are a bunch of Baked Apricot versions online.
I’ve been checking both today.
Sara – thanks for all the wonderful recipes!! For this one should you dear or brown the chicken first! Or does it just go right into the slow cooker raw?
I did not brown first since I used boneless, skinless chicken thighs. If you use skin-on thighs, I would brown first.
Perfect! I got boneless and skinless too! Have a great weekend Sarah!
Can I use frozen chicken or do you recommend thawing the chicken first?
I would thaw first or add a little bit of time.
This looks delicious. Would this work on country style ribs? I want to try this tomorrow but that is the only protein I have at the moment.
I don’t see why not. It actually sounds great. Especially with rice!
I just love dump & go slow cooker recipes like this one! And what a clever trick with the paper towel! 🙂
Wow! This is so easy and looks delicious! Aren’t paper towels the best for absorbing extra grease! I use the same method!
Great recipe
I am anxious to be on your facebook….recipes look amazing!