Crockpot Apricot Chicken

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 09/1/21
Crockpot Apricot Chicken

Eising / Photodisc / Getty Images

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
312 Calories
10g Fat
16g Carbs
38g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 312
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 102mg 34%
Sodium 855mg 37%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 38g
Vitamin C 2mg 9%
Calcium 35mg 3%
Iron 2mg 10%
Potassium 404mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This warming and comforting crockpot recipe for apricot chicken is so delicious and flavorful. The combination of mild chicken, onion, spicy salad dressing, and sweet apricot preserves is just wonderful.

This recipe calls for frozen chicken breasts, so make sure the chicken is thoroughly cooked. Always check the final temperature of the chicken with a reliable food thermometer. It should be at least 160 F. 

Serve the chicken and sauce over hot cooked rice, pasta, or couscous. Enjoy it with a green salad and some toasted garlic bread or crisp breadsticks. 

Ingredients

  • 6 frozen boneless chicken breasts

  • 1 package onion soup mix

  • 1/2 cup Russian salad dressing, or French dressing

  • 1 cup apricot jam, or preserves

  • 2 tablespoons apple cider vinegar (or fresh lemon or lime juice, if preferred)

  • 1 teaspoon dried thyme, or dried basil

  • 1/8 teaspoon pepper

  • 2 tablespoons cornstarch

  • 3 tablespoons chicken stock

  • 1 cup rice, optional, for serving

  • 2 cups pasta, optional, for serving

Steps to Make It

  1. In a 4-quart slow cooker, arrange the frozen chicken pieces. Wash your hands well with soap and water after touching the raw meat.

  2. Mix the dry onion soup mix, Russian or French salad dressing, apricot preserves or jam, apple cider vinegar, dried thyme, and pepper in a medium bowl and stir well with a wire whisk to combine. Pour this mixture over the chicken in the slow cooker.

  3. Cover the crockpot and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F on a meat thermometer and is tender when pierced with a fork.

  4. If you like, you can thicken the mixture before serving. To thicken, combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock in a small bowl and mix with a wire whisk until smooth. Add this mixture to the crockpot and stir; turn the appliance to high for 10 to 15 minutes or until the sauce is thickened.

  5. Serve the chicken and sauce with hot cooked rice or pasta.