Slow Cooker Apricot Chicken

This Slow Cooker Apricot Chicken is stupid easy and really freakin’ good! Apricots are an underrated fruit, IMO. They bring a unique sweetness that complements savory flavors, and in this slow cooker chicken recipe, apricots bring all the flavor! Juicy, shreddable chicken thighs (or breasts, if that’s more your jam) are slow-cooked in the crockpot in a sauce, so good, you’ll want to lick the slow cooker liner.

What I love about this slow-cooker apricot chicken recipe is how it brings the flavor, let me repeat that – IT. BRINGS. THE. FLAVOR. Plus, it’s different from your typical BBQ crock pot chicken thighs. It’s seriously a hidden nugget of goodness in the world of slow-cooker recipes. The apricot’s natural sweetness pops with the tangy mustard and the deep, umami flavor of the soy sauce—it’s sweet, tangy, salty, and earthy—the whole flavor package, if you ask me! If you like to make sweet and sour chicken in the slow cooker, you’re going to like this.

My Slow Cooker Apricot Chicken Recipe At A Glance

Primary Cooking Method: Slow Cooker
Main Protein: Chicken
Number of Ingredients: 5 (excluding salt and pepper)
Total Prep Time: 5 minutes
Total Cook Time: 4 hours
Level of Effort To Make: Easy Peasy
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5 Ingredients to Make Apricot Chicken Thighs

• Chicken Thighs: 6-8 boneless and skinless thighs (about 3-4 lbs). Chicken thighs are ideal for slow cooking as they stay juicy and tender.
• Apricot Preserves: Apricot preserves are easy to find at your local grocery store with the other jams.
• Soy Sauce: It balances the sweetness of the apricots perfectly.
• Dijon Mustard: Dijon mustard complements both the soy sauce and apricot flavors.
• Fresh Ginger: 2 tablespoons, minced or grated, for a warm, spicy note.
• Salt & Pepper: To taste, for seasoning the chicken before cooking.

Make This Recipe Yours With Ingredient Substitutions & Additions

• Different Chicken Cuts: If you prefer, swap out the chicken thighs for chicken breasts. The recipe is versatile, so you can use whichever cut of chicken you like best or even a mix of both.
• Apricot Alternatives: No apricot preserves? Try peach or plum preserves for a similar flavor.
• Soy Sauce Swap: For a gluten-free option or a lower sodium dish, use tamari or coconut aminos instead of regular soy sauce.
• Mustard Varieties: If you don’t have Dijon mustard, feel free to use whole-grain mustard or even regular mustard for a different twist.
• Spice it Up: Add a kick with some crushed red pepper flakes or a dash of hot sauce if you like a bit of heat with your sweet.
• Extra Veggies: Toss in some sliced bell peppers, onions, or carrots for added nutrition and texture. Add these during the last hour of cooking so they maintain some crispness.
• Garnish Galore: Before serving, sprinkle some chopped green onions, sesame seeds, or fresh cilantro on top for an extra pop of color and flavor.

How to Make Apricot Chicken in the Crockpot

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Meal Prep: Making Apricot Chicken As A Dump Freezer Meal

Turning this Slow Cooker Apricot Chicken into a dump freezer meal not only saves time but also infuses the chicken with more flavor. It’s a perfect solution for busy days, meal prepping, or when you want a delicious home-cooked meal with minimal effort.

Preparation For Freezing:

1. Combine Ingredients: In a large zip-lock freezer bag, combine the raw chicken thighs (or breasts), apricot preserves, soy sauce, Dijon mustard, and fresh ginger. If you’re using salt and pepper, add these as well.
2. Seal and Mix: Seal the bag, ensuring you squeeze out as much air as possible. Gently massage the bag to mix all the ingredients together. Make sure the chicken is well-coated with the sauce mixture. This method allows the chicken to marinate and soak up all the flavors while in the freezer.
3. Label and Freeze: Write the date and cooking instructions on the bag. Lay the bag flat in your freezer, allowing it to freeze in a way that maximizes space and facilitates even thawing.

Cooking From Frozen:

1. Thaw Safely: Ideally, transfer the bag from the freezer to the refrigerator at least 24 hours before you plan to cook it. This ensures a safe and even thaw.
2. Cooking Time Adjustment: If you’re cooking the chicken directly from frozen, you’ll need to adjust the cooking time. Set your slow cooker on low and cook for 7-8 hours, or on high for 4-5 hours. The key is to ensure that the chicken reaches the safe internal temperature of 165°F.
3. Serve as Desired: Once cooked, serve the chicken whole or shred it, depending on your preference. Enjoy over rice, quinoa, or with a side of vegetables.

My Best Cooking Tips for Making Slow Cooker Chicken

1. Choosing the Right Cut: While this recipe uses thighs, remember that chicken breasts can also be used. Thighs tend to be juicier and more forgiving in a slow cooker, but breasts are a great leaner option.
2. Layering for Flavor: When adding your chicken to the slow cooker, consider layering. Place half the chicken in, pour some sauce, then add the rest and cover with the remaining sauce. This ensures every piece gets a good coating of that flavorful apricot mixture.
3. Avoid Overcrowding: To ensure even cooking, don’t overcrowd the slow cooker. Each piece of chicken should be in contact with the sauce and not stacked too high.
4. Low and Slow: Resist the urge to cook on high to save time. Slow cookers are designed to bring out the best flavors when used on a low setting, especially for meat recipes like this one.
5. Thickening the Sauce: If you prefer a thicker sauce, remove the cooked chicken at the end and mix a cornstarch slurry into the remaining sauce in the cooker. Heat it on high for a few minutes until it thickens, then pour it over the chicken.
6. Resting Before Serving: Let the chicken rest for a few minutes after cooking. This allows the flavors to settle and the juices to redistribute.
7. Freshness Counts: Fresh ginger has a more vibrant flavor than powdered. If you have access to fresh ginger, it can really make a difference in the overall taste.

Menu Ideas – What to Eat with Slow Cooker Apricot Chicken

• Quinoa or Couscous: For a healthier twist, try serving the chicken over quinoa or couscous. These grains offer a nutty flavor that complements the sweet and savory chicken.
• Steamed or Roasted Vegetables: Broccoli, green beans, carrots, or a mix of your favorite seasonal veggies, either steamed or roasted, add color and nutrition to your plate.
• Salad: A fresh green salad with a light vinaigrette can balance the richness of the apricot chicken. Think mixed greens, cherry tomatoes, cucumbers, and a sprinkle of nuts or seeds.
• Noodles: Egg noodles or soba go well with this apricot chicken. They offer a different texture and a nice contrast to the sauce.

How to store & reheat Slow Cooker Apricot Chicken

Storing:

After cooking, let the Slow Cooker Apricot Chicken cool to room temperature. Transfer the chicken and any remaining sauce into an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheating:

• For best results, reheat the chicken gently in a microwave or on the stovetop.
• In the microwave, cover the chicken and heat in a medium setting to avoid drying it out. Stir periodically for even heating.
• On the stovetop, place the chicken in a pan over medium heat. Add a splash of water or chicken broth if needed to keep the chicken moist.

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