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The Magical Slow Cooker » Recipes » Chicken » Slow Cooker Apricot Chicken

Slow Cooker Apricot Chicken

by Sarah Olson on April 18, 2016 | Updated April 23, 2022 25 Comments

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collage of photos of apricot chicken for pinterest

Apricot chicken has only a few ingredients and is sweet and tangy, great over rice for an easy peasy meal.

7 chicken thighs in apricot sauce in slow cooker

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.

onion soup mix, french onion dressing and apricot preserves in slow cooker

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.

Apricot chicken with sauce in slow cooker with mixed vegetables on side.

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.

close up of chicken thighs in deep orange colored apricot sauce in slow cooker.

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7 chicken thighs in apricot sauce.

Slow Cooker Apricot Chicken

4.95 from 18 votes
Only 4 ingredients to this sweet and tangy apricot chicken.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 4 hours 10 minutes
Servings: 5
Calories: 548kcal
Author: Sarah Olson

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
US Customary – Metric

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!
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How to Video:

Recipe Notes:

Nutritional Values are approximate, please use your own calculation if you require a special diet. Values are for 1/5 of the recipe.

Nutrition Information:

Calories: 548kcal | Carbohydrates: 20g | Protein: 61g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1357mg | Potassium: 818mg | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 2.6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More chicken recipes for your slow cooker:

  • Slow Cooker Buffalo Chicken Wraps
  • Slow Cooke Orange Chicken
  • Slow Cooker Sweet and Spicy Chicken
  • Slow Cooker Hawaiian Chicken
  • Slow Cooker Greek Drumsticks
  • Slow Cooker Green Chile Chicken
  • Slow Cooker One Pot Chicken Burrito Filling

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    6809 shares
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    Filed Under: Chicken, Dinner

    Comments

    1. Trish says

      April 8, 2021 at 9:30 am

      5 stars
      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!!!

      Reply
    2. Betty says

      March 11, 2021 at 8:55 am

      Could this be made with orange marmalade and all rest of ingredients

      Reply
      • Sarah Olson says

        March 11, 2021 at 12:09 pm

        Yes. That will work fine.

        Reply
    3. Ava P. says

      June 8, 2020 at 6:39 am

      4 stars
      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!!!!!!

      Reply
    4. Pauline Bernhard says

      October 11, 2018 at 12:45 pm

      Apricot chicken has enough sodium for a month. I would never make it for that reason.

      Reply
      • Anonymous says

        July 6, 2020 at 5:50 pm

        Did you try sugar free ? Low sodium ?

        Reply
    5. Nancy says

      October 10, 2018 at 2:41 pm

      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!

      Reply
      • Sarah Olson says

        October 10, 2018 at 4:40 pm

        Oh awesome Nancy! I love this on brown rice

        Reply
    6. Anonymous says

      October 10, 2018 at 12:16 pm

      I sometimes make this, but with canned whole cranberry sauce instead of apricot jam. Delish! I must try it your way.

      Reply
    7. janet conrad says

      February 3, 2018 at 7:18 am

      I am making this today and looking forward to it. I am using boneless skinless breasts and doubling the recipe. Can you say yummmmmmmy!!!!!

      Reply
    8. dawn cruz says

      August 4, 2017 at 6:11 am

      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!

      Reply
      • Annette says

        June 17, 2020 at 4:53 pm

        How long would it be in the oven.. I’m looking to do it that way..thanks

        Reply
        • Kim says

          July 1, 2020 at 9:49 am

          Annette- there are a bunch of Baked Apricot versions online.

          I’ve been checking both today.

    9. Steve Wunch says

      April 29, 2017 at 8:49 am

      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?

      Reply
      • Sarah Olson says

        April 29, 2017 at 9:11 am

        I did not brown first since I used boneless, skinless chicken thighs. If you use skin-on thighs, I would brown first.

        Reply
        • Steve Wunch says

          April 29, 2017 at 9:12 am

          Perfect! I got boneless and skinless too! Have a great weekend Sarah!

    10. Katie says

      March 9, 2017 at 2:19 pm

      Can I use frozen chicken or do you recommend thawing the chicken first?

      Reply
      • Sarah Olson says

        March 9, 2017 at 2:59 pm

        I would thaw first or add a little bit of time.

        Reply
    11. Justin says

      September 26, 2016 at 7:36 pm

      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.

      Reply
      • Sarah Olson says

        September 26, 2016 at 8:06 pm

        I don’t see why not. It actually sounds great. Especially with rice!

        Reply
    12. Carrie @Frugal Foodie Mama says

      April 23, 2016 at 10:57 am

      I just love dump & go slow cooker recipes like this one! And what a clever trick with the paper towel! 🙂

      Reply
    13. The Foodie Affair says

      April 22, 2016 at 8:06 am

      Wow! This is so easy and looks delicious! Aren’t paper towels the best for absorbing extra grease! I use the same method!

      Reply
    14. Jackie Keener says

      April 19, 2016 at 11:22 am

      Great recipe

      Reply
    15. Fern Jacobs says

      April 18, 2016 at 10:29 am

      I am anxious to be on your facebook….recipes look amazing!

      Reply
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