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!
- 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
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.
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.
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