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Home » Slow Cooker » Slow Cooker Apricot Chicken

Published: August 24, 2017 Last Modified: November 6, 2019 By Sara 88 Comments

Slow Cooker Apricot Chicken

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Slow Cooker Apricot Chicken #chicken #apricot #slowcooker #crockpot #dinner #dinneratthezoo

This slow cooker apricot chicken recipe is tender chicken thighs in a delicious sweet and savory sauce made with apricot jam, soy and ginger. A super easy crock pot dinner option! 

Apricot chicken is a unique dish that will please both kids and adults alike. Serve your chicken over rice pilaf or mashed potatoes for a complete meal.

Slow Cooker Apricot Chicken #chicken #apricot #slowcooker #crockpot #dinner #dinneratthezoo Slow Cooker Apricot Chicken #chicken #apricot #slowcooker #crockpot #dinner #dinneratthezoo

A close up of slow cooker apricot chicken topped with parsley.

This site doesn’t have a lot of slow cooker recipes, mostly because I’m not the biggest slow cooker fan. That being said, this slow cooker apricot chicken is FABULOUS and you’ll love it, even if you’re like me and you don’t use your crockpot that often. The sauce is what makes this dish special, it’s sweet, savory and tangy, all in one. And don’t even get me started on the melt-in-your mouth chicken!

How do you make apricot chicken?

This recipe starts with bone-in, skin-on chicken thighs, which are seared until golden brown. Onions go into the pan to cook, then place the chicken and onions in your crockpot. Whisk together apricot ham, Dijon mustard, soy sauce and ginger, then pour that mixture over the chicken. Let the chicken simmer in the sauce until tender. Add a sprinkling of parsley, then serve and enjoy.

Seared chicken thighs in a pan.

Tips for the perfect chicken

  • I use chicken thighs because they have a lot of flavor and are less likely to dry out during the long cooking time. You can also use chicken breasts if you prefer.
  • Fresh ginger is best for this dish, but if you don’t have any on hand, you can substitute 1/4 teaspoon of dried ginger.
  • If you’re pressed for time, you can skip browning the chicken and onions. That being said, I feel that this step really adds a lot of flavor, and it’s definitely worth taking the extra few minutes to do it.
  • Serve your chicken over rice, mashed potatoes, or couscous with a steamed vegetable on the side.

Chicken thighs in a slow cooker topped with a mixture of apricot jam, soy sauce and ginger.

Apricot Chicken Variations

This recipe is delicious as-is, but you can switch up the ingredients to customize it to your tastes.

  • Protein: Try using bone-in pork chops instead of chicken thighs.
  • Jam: No apricot jam on hand? This recipe also works great with peach jam. You can also use pineapple jam for a tropical flair.
  • Potatoes: You can add potatoes to the crockpot along with the chicken and onions. I recommend using whole baby Yukon gold potatoes.

A slow cooker full of apricot chicken thighs.

Can you freeze apricot chicken?

This recipe is a great candidate for the freezer. Simply cool the chicken, then freeze it in a resealable bag or airtight container for up to 2 months. Thaw the chicken overnight in the refrigerator, then reheat it on the stove top until warmed through.

Two apricot chicken thighs on a plate over rice.

This recipe is really is one of the best slow cooker meals I’ve had. The chicken just falls off the bone and that sauce is the perfect blend of sweet and savory. Try it tonight and watch the rave reviews pour in!

Other Recipes You’ll Love

  • Slow Cooker Teriyaki Chicken
  • Slow Cooker Chicken Cacciatore
  • Grilled Chicken Kabobs
  • Honey Mustard Chicken
  • Slow Cooker Orange Chicken

Slow Cooker Apricot Chicken Video

A close up of slow cooker apricot chicken.
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4.44 from 69 votes

Slow Cooker Apricot Chicken

This slow cooker apricot chicken recipe is tender chicken thighs in a delicious sweet and savory sauce. A super easy dinner option!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 429kcal
Author Sara Welch

Ingredients

  • 6 bone-in skin-on chicken thighs can also use boneless skinless chicken 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 minced fresh ginger
  • 2 tablespoons chopped parsley

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 chicken thighs skin side down in the pan and cook for 4-5 minutes on each side until deep golden brown. Add the onions to the pan and cook for 5 minutes or until softened.
  • Place the chicken thighs and onions in a slow cooker. Pour the apricot sauce over the chicken and onions.
  • Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Sprinkle with parsley and serve.

Notes

Adapted from A Year of Slow Cooking. Nutritional information includes the chicken skin; if the skin is discarded the calorie and fat count will be lower.

Nutrition

Calories: 429kcal | Carbohydrates: 26g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 491mg | Potassium: 343mg | Fiber: 1g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
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    Comments

    1. Elaine says

      June 3, 2019 at 1:04 pm

      I never use fresh ginger – could I sub out for powdered ginger? If so, how much should I use?

      Reply
      • Sara says

        June 3, 2019 at 7:57 pm

        I’d use 1/4 teaspoon!

        Reply
    2. Maddy says

      November 4, 2018 at 6:58 pm

      So delicious! second time making it tonight. I did high for 4 and a half hours and was perfect!

      Reply
      • Sara says

        November 4, 2018 at 8:38 pm

        So glad to hear you enjoyed it!

        Reply
    3. Jen says

      October 30, 2018 at 1:16 pm

      Would love to try this recipe but unsure what apricot preserve is? I’m in Australia. Does it just mean apricot jam? lol

      Reply
      • Sara says

        October 30, 2018 at 4:42 pm

        Yes it’s apricot jam!

        Reply
    4. Kari says

      September 8, 2018 at 10:21 am

      5 stars
      Love the apricot chicken recipe, but just want to double check the carbs (my apricot preserves are 13 gm per tablespoon). I kacook for someone with diabetes…

      Reply
      • Sara says

        September 8, 2018 at 10:26 am

        You may want to use sugar free apricot jam to keep the carb count down!

        Reply
    5. Debbie says

      July 11, 2018 at 8:35 am

      Going to make this in a few days. Want to add potatoes and vegetables in the crock pot as well. At what point do I add the potatoes and carrots. From the very beginning when I put chicken in crock pot

      Reply
      • Sara says

        July 11, 2018 at 9:38 pm

        It’s fine to add them at the beginning!

        Reply
    6. BRENDA RUPING says

      March 24, 2018 at 10:19 am

      Hi!
      Can I substitute for boneless chicken breast?

      Reply
      • Sara says

        March 25, 2018 at 10:09 pm

        Yes you can, although you may want to reduce the cook time by an hour to avoid drying out the meat!

        Reply
    7. Erin says

      January 31, 2018 at 11:05 am

      5 stars
      Great, easy recipe. I saw your comments and made it on the stovetop/oven and it came out perfectly.

      Reply
    8. Pix says

      November 9, 2017 at 7:59 am

      5 stars
      I made this last night and followed the recipe exactly. It was great! Looked and tasted fantastic. Both my picky eaters (three and six) finished their dinner! We’re using leftover for lettuce wraps tonight. One of the few slow cooker chicken dishes that I’d add to the rotation. Thanks!

      Reply
    9. Patti says

      September 4, 2017 at 2:22 pm

      4 stars
      I made this last night & my husband & I really liked it. I used 8 bone in skinless chicken thighs because I had froze 4 per package. I did not cook the chicken or onion in a pan first. (I just prefer to keep the cleanup to a minimum.) Served it over rice. We really enjoyed it & rated the recipe as a keeper. Looking forward to leftovers tonight!

      Reply
    10. Phyllis Guering says

      September 4, 2017 at 5:16 am

      I did this in a slow cooker for the prescribed 8 hours on low. When I returned, t was a burnt mess when I came home after 7 hours. I may try it in the oven as another reviewer suggested, or not. I also agree with the reviewer who commented on those reviews that add remarks without trying the recipe – that is an absolute waste of time to anyone considering the recipe.

      Reply
      • Sara says

        September 4, 2017 at 8:31 am

        I’m sorry that you had a bad experience with this recipe, I tested it at both low and high heats and it came out ok for me both times. All I can think of is sometimes slow cookers can run hot, depending on the brand and the age of the slow cooker. I tested this recipe with a brand new slow cooker so maybe there was some discrepancy there. I’ll test the recipe again, thanks for your input.

        Reply
    11. Curtis Stotlar says

      August 30, 2017 at 7:20 pm

      Although no one has tried this they all awarded it 5 stars! From now on I’ll read the comments before I look at the “ratings”.

      Reply
    12. Juliet says

      August 30, 2017 at 6:49 pm

      I’m from New Zealand so I’m a little unsure of what apricot preserves is? Is it apricot jam (apricots + sugar and water cooked then jarred)? Or more like an apricot chutney with savoury flavours (onions, spices etc)? Or canned apricots? Thanks in advance, since this recipe looks super delish, and I’m sure my family would love it!

      Reply
      • Sara says

        August 30, 2017 at 9:03 pm

        It’s like jam!

        Reply
      • Winter says

        August 31, 2017 at 4:00 pm

        Basically, it’s apricot jam with bits of/chunks of apricot in it. *Typically*, a “jam” is smooth and contains no bits of fruit (except for strawberry and raspberry “pips”) whereas a “Preserve” contains visible bits of fruit. In Australia, anyway…

        Reply
    13. Herman says

      August 30, 2017 at 9:32 am

      3 stars
      . Flavor wise the sauce is delicious but the chicken may melt in your mouth but it also falls apart making a unattractive mess when serving. Also it looked nothing like the photo when done. So i tried it several other ways. Personally i feel it defeats the purpose of the slow cooker, if your gonna dirty a pan and waste 15 min cooking/browning the chicken (as thighs are naturally tender and moist they dont benefit much from long slow cooking). So i decided i might just as well add sauce and; either put lid on and continue cooking another 20 min or finish in oven @ 375 for 25 30 min uncovered. We tried both and the oven version looked nearly identical to your photo. Lot less dirty dishes and no messy crock pot to clean. Also served with parsley potatoes which finished up at the the same time. Thank you for the recipe it is a keeper.

      Reply
    14. Marla says

      August 30, 2017 at 9:32 am

      I prefer to use boneless, skinless chicken breasts, would the same directions/instructions apply?

      Reply
      • Sara says

        August 30, 2017 at 9:05 pm

        I haven’t tried it this way, but it should work the same. Or you could skip the browning process since it will partially cook a thinner cut like a boneless skinless breast, making it more susceptible to drying out in the slow cooker.

        Reply
    15. Heather says

      August 30, 2017 at 8:15 am

      Any adaptations for an Instant Pot or Pressure Cooker?

      Reply
      • Sara says

        August 30, 2017 at 8:45 am

        I have not tried this in an Instant Pot, but you could brown the chicken and onions in the pot, add the sauce, then set the Instant Pot for about 20 minutes and let the pressure release naturally? That’s my best estimate

        Reply
    16. Meg says

      August 30, 2017 at 5:51 am

      What do you recommend serving with this asa aside as far as veggies go?

      Reply
      • Sara says

        August 30, 2017 at 8:38 am

        I usually serve over rice with a side of steamed broccoli or green beans!

        Reply
      • Deirdre says

        August 30, 2017 at 8:48 am

        Asparagus..broccoli..cauliflower..roast in oven. I also like peas or corn with it.

        Reply
    17. Bea says

      August 29, 2017 at 9:03 pm

      5 stars
      Oh my, this looks o good! Chicken thighs are always so tender and slow cooking would really make them even better.

      Reply
    18. Sam says

      August 28, 2017 at 9:41 pm

      5 stars
      My wife really enjoys slow cooker meals in the fall and winter. So easy to enjoy and we make enough for more than 1 meal.

      Reply
    19. Debbie says

      August 24, 2017 at 1:17 pm

      5 stars
      Makes my mouth water! I’m a big fan of the slow cooker! Really nice to come home to a cooked dinner after work!

      Reply
    20. Alice says

      August 24, 2017 at 12:02 pm

      I do not have a slow cooker. Can this apricot chicken be baked in a regular oven? If so, at what temperature and for approximately how long?

      Reply
      • Sara says

        August 25, 2017 at 9:33 am

        Yes it can! After you sear the chicken and onions, pour off any fat then add the sauce to the pan. Cover the pan and bake at 350 for 45 minutes.

        Reply
        • Anna Daniels says

          April 9, 2018 at 1:34 pm

          That seems like a long time for boneless & skineless

          Reply
      • Deirdre says

        August 30, 2017 at 8:45 am

        5 stars
        I would suggest a 375-degree oven for 50 to 55 minutes.

        Reply
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