Slow Cooker Apricot Chicken is a sweet and savory dinner that practically makes itself: chicken thighs seared until golden, then slow cooked with softened onions in a glossy sauce of apricot preserves, soy sauce, Dijon mustard and fresh ginger. A sprinkle of parsley finishes it. It serves 6, with about 15 minutes of hands-on work.
How to make it: Whisk the apricot preserves, soy sauce, Dijon and ginger. Season and sear the chicken thighs until deep golden, then soften the onions in the same pan. Put the chicken and onions in the slow cooker, pour the sauce over, and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.
Why You’ll Love It
- Sweet and savory: apricot preserves balanced with soy, Dijon and ginger.
- Juicy chicken: thighs stay tender through the long, slow cook.
- Short ingredient list: nine ingredients, most from the pantry.
- Hands-off: about 15 minutes of work, then the slow cooker takes over.
Ingredient Notes
Chicken thighs: Six bone-in, skin-on thighs. They have a lot of flavor and are less likely to dry out during the long cook. Boneless, skinless thighs or chicken breasts work too.
Apricot preserves: One cup. This is the base of the sweet, sticky sauce.
Soy sauce, Dijon and ginger: Two tablespoons of soy sauce, a tablespoon of Dijon mustard and a teaspoon of minced fresh ginger balance the sweetness with salty, tangy and warm flavors.
Onion: One onion, thinly sliced and softened in the pan after the chicken.
Olive oil, salt and pepper: Two teaspoons of oil for searing, and salt and pepper to season the thighs.
Parsley: Two tablespoons, chopped, to finish.
Ingredients
- 6 bone-in skin-on chicken thighs (or boneless skinless thighs)
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 1 onion, thinly sliced
- 1 cup apricot preserves (jam)
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced fresh ginger
- 2 tablespoons chopped fresh parsley
How to Make Slow Cooker Apricot Chicken
1. Mix the sauce. In a small bowl, whisk together the apricot preserves, soy sauce, Dijon mustard and ginger. Set aside.
2. Season the chicken. Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
3. Sear the chicken and onions. Place the thighs skin side down in the pan and cook 4 to 5 minutes on each side, until deep golden brown. Add the onions to the pan and cook 5 minutes, until softened.
4. Into the slow cooker. Place the chicken thighs and onions in the slow cooker and pour the apricot sauce over them.
5. Slow cook. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F. Sprinkle with parsley and serve.
Why Sear the Chicken First?
You can put raw chicken straight into a slow cooker, but searing first is the step that makes this dish look and taste finished.
Color first. Four to five minutes per side, skin side down first, in a hot pan gives the thighs a deep golden skin before they go into the slow cooker.
Softened onions. The onions go into the same pan after the chicken and soften in about 5 minutes before they go into the slow cooker.
A balanced sauce. The apricot preserves bring the sweetness, and the soy sauce, Dijon and ginger keep it savory. Whisk them together first, then pour the sauce over the chicken and onions.
Check the temperature. Whichever setting you use, the chicken is done at 165°F in the thickest part.
Bone-In or Boneless Thighs?
Both work in this recipe, so pick what you have.
Bone-in, skin-on thighs are what this recipe is built on. Searing the skin side first gives them a deep golden color, and thighs hold up well over the long, slow cook. If you would rather not eat the skin, remove it before serving to cut some of the fat.
Boneless, skinless thighs are quicker to eat and serve, and they shred easily into the sauce. Sear them the same way, a few minutes per side, then slow cook.
Chicken breasts also work. Because breasts are leaner, check them for 165°F at the start of the time range.
Make It a Meal
There is plenty of glossy apricot sauce in the slow cooker, so serve the chicken over something that soaks it up and spoon extra sauce on top. Spoon it over white rice, mashed potatoes or couscous, and add a steamed vegetable such as broccoli or green beans on the side. For a lighter plate, serve it with a crisp green salad.
Tips for Success
Can I use chicken breasts?
Yes, although thighs are less likely to dry out over the long cook. Check breasts for 165°F at the start of the time range.
Do I have to sear the chicken?
It is the step that gives the thighs their deep golden color. If you skip it, the dish still cooks, but the skin will be pale.
Can I use boneless thighs?
Yes. Boneless, skinless thighs work in place of bone-in, skin-on thighs.
Can I put frozen chicken in the slow cooker?
No. Always thaw chicken before it goes into a slow cooker.
Variations
- 3-ingredient apricot chicken: Mix 1 1/2 cups of apricot preserves, 1 cup of Russian dressing and a 1-ounce packet of onion soup mix and pour over 6 boneless, skinless chicken breasts. Cook on LOW 4 to 5 hours, then shred the chicken into the sauce.
- Apricot chicken and broccoli: Cook bite-sized chicken breast and broccoli florets in apricot jam, soy sauce, honey, garlic and ginger, then thicken the sauce with cornstarch at the end.
- Pork chops: Use bone-in pork chops instead of chicken thighs.
Storage & Reheating
Refrigerate: Store leftovers in shallow covered containers in the refrigerator within 2 hours and eat them within 3 to 4 days.
Freeze: Freeze the chicken and sauce for 3 to 4 months. Thaw it in the refrigerator.
Reheat: Reheat on the stove or in the microwave until it reaches 165°F. Do not reheat it in the slow cooker.
What to Serve With It
Serve the chicken and sauce over rice, mashed potatoes or couscous, with a steamed vegetable on the side.
For more slow cooker chicken, try crockpot creamy Tuscan chicken, crockpot BBQ chicken drumsticks or slow cooker 4-ingredient chicken and baked beans. For more sweet and savory dinners, make caramelized baked chicken legs or wings, teriyaki chicken and rice casserole or honey garlic pork chops.
Frequently Asked Questions
Do I need to brown the chicken first?
It is recommended for color: sear the thighs skin side down 4 to 5 minutes per side until deep golden, then move them to the slow cooker.
How long does apricot chicken take in the slow cooker?
6 to 8 hours on LOW or 3 to 4 hours on HIGH, until the chicken reaches 165°F.
What do you serve with apricot chicken?
Rice, mashed potatoes or couscous with a steamed vegetable.
Can I make it with Russian dressing?
Yes. The 3-ingredient version uses apricot preserves, Russian dressing and onion soup mix over chicken breasts.
Can I make it with pork chops?
Yes. Bone-in pork chops work in place of the chicken thighs with the same apricot sauce.
Can I remove the chicken skin?
Yes. Removing the skin before serving cuts some of the fat.
Final Notes
Sear the thighs until deep golden, soften the onions in the same pan, and then let the sweet and savory apricot sauce do its work in the slow cooker. If you make this slow cooker apricot chicken, tell me how it turned out in the comments.
Slow Cooker Apricot Chicken
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Ingredients
- 6 bone-in skin-on chicken thighs or boneless skinless thighs
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 onion thinly sliced
- 1 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh ginger minced
- 2 tablespoons fresh parsley chopped
Instructions
- In a small bowl, whisk together the apricot preserves, soy sauce, Dijon mustard and ginger. Set aside.
- Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
- Place the thighs skin side down in the pan and cook 4 to 5 minutes on each side, until deep golden brown. Add the onions to the pan and cook 5 minutes, until softened.
- Place the chicken thighs and onions in the slow cooker and pour the apricot sauce over them.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F. Sprinkle with parsley and serve.
Notes
Nutrition
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