Slow Cooker Apricot Chicken: A Weeknight Delight

The aroma of apricot chicken simmering in the slow cooker always takes me back to my early days as a newlywed. My husband, bless his heart, wasn’t the most adventurous eater, but this dish? He devoured it! The sweet and savory combination, the tender chicken, and the ease of preparation made it a staple in our kitchen. It was a comforting, fuss-free meal that allowed us to connect after a long day, a tradition I continue to cherish and now share with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes – 8 hours 15 minutes (low) or 3 hours 15 minutes – 4 hours 15 minutes (high)
• Servings: 6
• Yield: Approximately 6 servings
• Dietary Type: Can be adapted to be gluten-free by using gluten-free onion soup mix and ensuring the French dressing is gluten-free.

Ingredients

• 3 lbs skinless chicken pieces (if using chicken breasts, cut them in half)
• 1 cup sugar-free apricot jam (or regular apricot jam)
• 1 cup fat-free French dressing (or regular French dressing)
• 1 (1 1/2 ounce) package dry onion soup mix
• 1⁄4 cup cornstarch
• 1 cup chicken broth

Equipment Needed

• Large skillet (optional, for browning chicken)
• Slow cooker
• Medium bowl
• Whisk or spoon

Instructions

1. (Optional) Heat a couple of tablespoons of coconut oil (or vegetable oil) in a large skillet over medium-high heat. Lightly brown the chicken pieces on all sides. This step adds depth of flavor but can be skipped if you’re short on time or want to reduce calories.
2. Place the browned chicken (or raw chicken, if skipping step 1) into the slow cooker.
3. In a medium bowl, combine the apricot jam, French dressing, and dry onion soup mix. Whisk or stir until well combined.
4. Pour the apricot sauce over the chicken in the slow cooker, ensuring each piece is coated with at least some of the sauce.
5. Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
6. During the last 1/2 hour of cooking time, in a small bowl, whisk together the cornstarch and chicken broth until smooth. This creates a slurry to thicken the sauce.
7. Pour the cornstarch slurry into the slow cooker with the chicken and apricot sauce.
8. Replace the lid and allow the sauce to thicken slightly for about 30 minutes.
9. Gently stir the chicken and sauce mixture just before serving.
10. Serve hot over cooked rice, barley, or pasta.

Expert Tips & Tricks

• Browning the Chicken: While optional, browning the chicken beforehand significantly enhances the dish’s flavor by creating a rich, caramelized crust.
• Adjusting Sweetness: If you prefer a less sweet dish, reduce the amount of apricot jam or use a brand that is less sweet. Taste the sauce before adding the cornstarch slurry and adjust accordingly.
• Thickening the Sauce: The cornstarch slurry is essential for thickening the sauce. Ensure it’s well combined with cold chicken broth to prevent lumps. You can also use tapioca starch as a substitute for cornstarch.
• Chicken Doneness: Use a meat thermometer to ensure the chicken is cooked through. Chicken should reach an internal temperature of 165°F (74°C).
• Slow Cooker Size: This recipe is best suited for a 5-quart or larger slow cooker to prevent overcrowding.
• Adding Vegetables: Consider adding vegetables like bell peppers, onions, or carrots to the slow cooker for a more complete meal. Add them at the beginning of the cooking process.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the sauce.

Serving & Storage Suggestions

Slow Cooker Apricot Chicken is best served hot, spooned generously over a bed of fluffy rice, barley, or pasta. A side of steamed green vegetables, such as broccoli or green beans, complements the sweetness of the dish. Garnish with fresh parsley or chopped green onions for a pop of color.

Storage:

• Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, transfer cooled leftovers to a freezer-safe container and freeze for up to 2-3 months.
• Reheating: Reheat in the microwave or on the stovetop until heated through. If reheating from frozen, thaw overnight in the refrigerator first. Add a splash of chicken broth or water if the sauce becomes too thick during reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	270 kcal	–
Calories from Fat	–	12%
Total Fat	3.5 g	5%
Saturated Fat	0.9 g	4%
Cholesterol	69 mg	22%
Sodium	1133.9 mg	47%
Total Carbohydrate	43.4 g	14%
Dietary Fiber	2.4 g	9%
Sugars	21.6 g	–
Protein	22.6 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure the French dressing and dry onion soup mix are gluten-free.
• Lower Sodium: Use a low-sodium chicken broth and reduce the amount of dry onion soup mix. You can also make your own onion soup mix from scratch using low-sodium ingredients.
• Different Protein: Try this recipe with boneless, skinless chicken thighs for a richer flavor.
• Other Fruits: Experiment with other fruit preserves like peach, plum, or orange marmalade for different flavor profiles.
• Spice Level: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Vegetarian Option: Substitute the chicken with firm tofu or chickpeas for a vegetarian version.
• Herbs: Add fresh herbs like thyme or rosemary for an aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken?
A: It’s best to use thawed chicken for this recipe to ensure even cooking. However, you can cook frozen chicken in the slow cooker, but you’ll need to increase the cooking time by at least 1-2 hours. Always check the internal temperature to ensure it reaches 165°F (74°C).

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Brown the chicken using the sauté function, then add the remaining ingredients. Cook on high pressure for 10-12 minutes, followed by a natural pressure release for 10 minutes. Thicken the sauce using the sauté function after releasing the pressure.

Q: Can I use bone-in chicken?
A: Yes, you can use bone-in chicken pieces. However, you may need to adjust the cooking time accordingly. Ensure the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Q: What if the sauce is too thin?
A: If the sauce is not thick enough after the initial cooking time, mix an additional tablespoon of cornstarch with 2 tablespoons of cold chicken broth and stir it into the sauce. Cook for another 15-20 minutes, or until the sauce reaches your desired consistency.

Q: Can I add vegetables to this dish?
A: Yes, you can add vegetables such as bell peppers, onions, carrots, or broccoli. Add them at the beginning of the cooking process so they have enough time to soften.

Final Thoughts

Slow Cooker Apricot Chicken is a testament to the power of simple ingredients and effortless cooking. Its sweet and savory charm, coupled with its convenient preparation, makes it a winner for busy weeknights or relaxed weekend gatherings. I encourage you to try this recipe and make it your own – experiment with different fruits, spices, or vegetables to create a personalized version that your family will love. And when you do, I’d love to hear about your experience and any delicious variations you discover! Pair it with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal. Happy cooking!