Honestly, This Crockpot Apricot Chicken Saved My Sanity
You know those days when the thought of making dinner just sends you into a spiral? Yeah, I had one of those last summer. It was 95°F, and I’d spent half the afternoon guiding my neighbor’s dog—an overexcited pug named Gerald—out of my tomato patch. I had nothing defrosted, was basically running on fumes, and then remembered this trusty old recipe for Crockpot Apricot Chicken. I swear, this meal has wrapped its saucy little wings around my household so many times. The last time I made it, my cousin Dave actually licked his plate (I pretended I didn’t see it; family’s family, you know?).
Why You’ll Love This (At Least I Do!)
I make this dish when my brain feels like scrambled eggs and I can’t face the stove. My family goes a bit off the rails for it because it’s sweet but not cloyingly so, and it makes boring old Chicken less boring (which, let’s face it, sometimes chicken can be… meh). Truth be told, I used to avoid slow cooker recipes because they always turned out a bit beige or soggy, but this one—maybe because of the apricot tang—always comes out bright and sauced-up. Plus, if you happen to forget about it (like I sometimes do), it somehow forgives you. No dry, sad chicken here!
What You’ll Need (But Don’t Sweat If You’re Missing Something)
- 4 chicken breasts (or 6 thighs—I sometimes swap for thighs if they’re on sale, plus, they’re juicier!)
- 1 cup apricot preserves (my grandmother insisted on Smucker’s, but store brand does the trick)
- 1/2 cup French dressing (if you’ve only got Catalina, it totally works; I’ve even used Italian once. Weird, but not tragic)
- 1 packet onion soup mix (Lipton, but yeah, definitely done it with the off-brand and didn’t notice much difference)
- 2 cloves garlic, minced (or a squeezy blob from the bottle if I’m feeling lazy)
- Optional: chopped apricots (for chunkiness—sometimes I toss in dried ones if I find them in the back of the pantry)
- Salt and pepper, to taste (I go pretty heavy because we like it punchy)
Here’s How I Do It (With a Few Sidetracks)
- Layer the chicken in the crockpot. If they’re still a bit frozen, don’t worry, I’ve chucked half-thawed chicken in before and it’s just fine—just maybe add a bit more cook time.
- In a bowl, mix up your apricot preserves, French dressing, and onion soup mix. It’s pretty gloopy, but don’t panic (this is where I sometimes lose confidence, but it always sorts itself out when it cooks).
- Pour the glop—sorry, sauce—over the chicken. Add the garlic. Give it a little shuffle so it’s mostly coated. If I’m feeling fancy, I toss in some dried apricots just to see who notices.
- Pop the lid on, cook on LOW for 6-7 hours or HIGH for 3-4 hours. I usually go low and slow. Every so often, I take a peek and sneak a taste (chef’s privilege…or at least that’s what I tell my kids).
- Right before serving, I usually check the seasoning, sometimes dump in a splash more dressing if it’s too thick. Don’t worry if it looks kind of strange at this point—on my first go, I thought I’d ruined it. Trust the process.
What’s Worked (And What’s Just Been…Odd)
- Through many, many batches, I’ve found that thighs stay juicier—breasts sometimes get a bit dry if you cook them too long. But still lovely.
- If you want a thicker sauce, take the lid off for the last half hour. Otherwise, it can be a bit runny (especially if you used frozen chicken, oops).
- Once, I tried cutting up the chicken before cooking. Nope—ended up slightly mushy. Don’t recommend unless you’re into that texture.
Variations (Some Winners, Some Not…)
- Once swapped in peach preserves—surprisingly tasty. Not exactly apricot, but it works.
- Added a splash of hot sauce once for a kick and actually, we liked it better.
- Tried making it with raspberry jam one time…honestly, wouldn’t do that again. Too tart and it turned odd colors (my youngest called it “alien chicken”).
- If you want it richer, I’ve stirred in a spoon of Dijon mustard near the end—it’s not traditional, but hey, it’s your kitchen.
If You Don’t Have a Crockpot (Been There…)
So, technically this is a slow cooker recipe, but once my crockpot conked out (I’d left it plugged in after a potluck and it fritzed, whoops), I made the whole thing in the oven at 325°F for about an hour, covered. You don’t get the same ‘fall-apart’ texture but still tastes pretty lush! So don’t let lack of fancy gadgets stop you.
How Long Does It Keep? (Ha!)
Supposedly you can keep leftovers in an airtight container in the fridge 3-4 days… But in my house, it barely survives until the next morning. I, for one, think the flavors are even better the second day (if you can hide a portion at the back of the fridge from the midnight snackers).
How I Like To Serve This (Family Quirks Included)
We usually pile the chicken—and that glossy sauce—all over fluffy white rice, but sometimes I get wild and do buttered noodles or, erm, day-old bread if it’s a Tuesday and I forgot to shop. Oh! My uncle insists on adding steamed green beans as a side (calls it balance, I call it wishful thinking). If there’s a little drizzle of the sauce left on your plate… get some crusty bread and mop it up. Zero waste, total yum.
If You Want To Avoid My Rookies Mistakes…
- Don’t rush the cook time! I tried going all-in on high for 2 hours—chicken was tough as an old boot.
- Mix the sauce real good before pouring it on; one time I was in a hurry, and ended up with streaks of onion soup mix, which is not exactly Instagram-worthy.
- If you decide to use bone-in chicken, add about 30 minutes, otherwise you might get that awkward pink-at-the-bone situation (which, yeah, happened to me… once).
Some (Real) Questions People Have Asked Me
- “Can I double the recipe?”
- Sure thing—I’ve done it for potlucks. Just don’t overfill your crockpot; leave a little room at the top.
- “Is there a lower sugar version?”
- Honestly, you can use those no-sugar fruit spreads or just go half preserves, half diced fresh apricot if you like. Won’t be the classic stickiness but still pretty good.
- “My sauce is too thin, what do I do?”
- Take the lid off the slow cooker for the last bit, or mix a spoonful of cornstarch with a splash of water and stir in. Works like a charm (almost every time).
- “Can I freeze leftovers?”
- Yep! I’ve done it, but the sauce gets a little thicker after thawing. Still tasty though—just stir it up well after reheating.
- “Will picky kids eat this?”
- Totally depends. My oldest calls it ‘dessert chicken’—high praise, I think?
Actually, on second thought—if you do hide some in the fridge for leftovers, let me know your secret. In my house, that’s an unsolvable riddle!
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup apricot preserves
- 1/2 cup Russian or French dressing
- 1 packet (1 oz) dry onion soup mix
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
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1Place the chicken breasts in the bottom of a crockpot or slow cooker.
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2In a mixing bowl, combine apricot preserves, dressing, dry onion soup mix, minced garlic, soy sauce, and black pepper. Stir well to blend.
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3Pour the apricot mixture evenly over the chicken breasts in the crockpot.
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4Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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5Optional: To thicken the sauce, mix cornstarch with 2 tablespoons of water and stir into the sauce during the last 15 minutes of cooking.
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6Serve hot with rice or your favorite side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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