Give your shredded chicken a completely new taste with this Slow Cooker Apricot Chicken recipe. Apricot preserves are mixed with classic Catalina dressing for a sweet and savory sauce mix that is absolutely delicious. Take the guesswork out of what to cook for dinner tonight and give this easy recipe a try.
Pair this apricot chicken with my Slow Cooker Honey Butter Rolls and a side of Slow Cooker Mac and Cheese.
Why this apricot chicken recipe works
Putting a delicious meal on the dinner table shouldn’t be stressful. Whether you’re looking for something quick for busy weeknights or something to bring to a potluck, this crockpot apricot chicken recipe has you covered. With a quick prep time and cook time, you can start this meal in the morning and have it ready by dinner.
The ingredients are minimal and are considered some of the most common pantry staples that can easily be found at your local grocery store. This is one of those crockpot recipes to keep on hand when you’re looking for a dump-and-go main course that pairs with just about anything.
Recipe Ingredients
- Chicken Breasts: Boneless skinless chicken breasts soak up the flavors of the preserves, dressing, and seasoning and are also easy to shred.
- Apricot Jam: Use any brand you prefer. Some of the most popular are Bonne Maman, Smucker’s, and Galil.
- Catalina Dressing: This dressing is similar to a sweet tomato flavor, which is why it’s ideal to use in salads, pasta salads, burgers, and chicken.
- Seasonings: Onion soup mix, red pepper flakes, and black pepper add great flavor to the chicken and marry perfectly with the dressing and jam.
Step-by-Step Directions
Step One – Place the chicken into the bottom of the slow cooker.
Step Two – Add the apricot preserves, Catalina dressing, onion soup mix, pepper, and red pepper flakes.
Step Three – Stir the sauce ingredients together over the chicken. Cover and cook chicken on LOW for 6 hours.
Step Four – Shred the chicken with two forks or leave the chicken breasts or thighs whole. Serve and enjoy!
How to serve
- One of the most common ways to serve this shredded chicken is over a bed of cooked white rice or brown rice.
- Turn this meal into a tasty fun meal by serving it as sandwiches on white bread, Italian bread, or hoagie buns.
- This chicken also pairs well with baked beans, a green salad, coleslaw, mashed potatoes, and/or a fruit salad.
Recipe FAQs
Yes! Chicken thighs will cook and shred just the same as using chicken breasts.
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.
Although this recipe is “apricot” chicken, you can play around with different jam flavors such as pineapple jam, peach jam, or strawberry jam.
Deviating from the original recipe will result in different tastes and flavors. Same as the jam substitutions, you can play around with using French dressing, Russian dressing, or ranch dressing.
You can add fresh apricots, add onions that have been sliced or diced, and green bell peppers.
Store any leftover apricot chicken in an airtight container and keep it in the fridge for up to 4 days. Reheat over medium heat on the stovetop until warmed throughout.
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Slow Cooker Apricot Chicken
Ingredients:
- 2 lbs. boneless skinless chicken breasts or boneless 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.
- Shred the chicken with two forks or leave the chicken breasts or thighs whole.
- Serve with rice.
- Enjoy!
How to Video:
Sarah’s Notes:
- Store any leftover apricot chicken in an airtight container and keep it in the fridge for up to 4 days. Reheat over medium heat on the stovetop until warmed throughout.
- Other jams that can be used are peach, pineapple or even strawberry.
- Other serving ideas are on buns or over mashed potatoes.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Pauline Bernhard says
Apricot chicken has enough sodium for a month. I would never make it for that reason.
Anonymous says
Did you try sugar free ? Low sodium ?
Nancy says
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!
Sarah Olson says
Oh awesome Nancy! I love this on brown rice
Anonymous says
I sometimes make this, but with canned whole cranberry sauce instead of apricot jam. Delish! I must try it your way.
janet conrad says
I am making this today and looking forward to it. I am using boneless skinless breasts and doubling the recipe. Can you say yummmmmmmy!!!!!
dawn cruz says
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!
Annette says
How long would it be in the oven.. I’m looking to do it that way..thanks
Kim says
Annette- there are a bunch of Baked Apricot versions online.
I’ve been checking both today.
Steve Wunch says
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?
Sarah Olson says
I did not brown first since I used boneless, skinless chicken thighs. If you use skin-on thighs, I would brown first.
Steve Wunch says
Perfect! I got boneless and skinless too! Have a great weekend Sarah!
Katie says
Can I use frozen chicken or do you recommend thawing the chicken first?
Sarah Olson says
I would thaw first or add a little bit of time.
Justin says
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.
Sarah Olson says
I don’t see why not. It actually sounds great. Especially with rice!
Carrie @Frugal Foodie Mama says
I just love dump & go slow cooker recipes like this one! And what a clever trick with the paper towel! 🙂
The Foodie Affair says
Wow! This is so easy and looks delicious! Aren’t paper towels the best for absorbing extra grease! I use the same method!
Jackie Keener says
Great recipe
Fern Jacobs says
I am anxious to be on your facebook….recipes look amazing!