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A plate with glazed, partially eaten chicken thigh garnished with herbs, accompanied by a fork and some green garnish on a light-colored dish.

Easy Crockpot Apricot Chicken Recipe

Author: Jessica Haggard
Sweet and savory in the same sauce, slow cooker apricot chicken comes out falling off the bone with everything thrown in at the start. Nothing asks anything of you until dinner.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 398 kcal

Ingredients
 
 

  • 4 bone-in chicken thighs
  • 1 cup apricot preserves
  • ½ cup chicken broth
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ tablespoons parsley finely chopped for garnish

Instructions
 

  • Place the chicken in the crockpot. Whisk all remaining ingredients together, except the parsley, in a small bowl and pour over the chicken.
  • Cover with a lid and cook on HIGH for 3-4 hours or LOW for 6-8 hours. Serve as whole thighs with lots of sauce.

Notes

  • Quickly sear the chicken thighs in a hot skillet before adding them to the slow cooker - this helps seal in the flavor and lock in the juices. This step is optional.
  • If you want a thicker sauce, remove the chicken thighs once they’re cooked and stir in a slurry of cornstarch and water, cooking on high for a few minutes until thickened.
  • If you prefer a less sweet sauce, mix in a tablespoon of apple cider vinegar or fresh lemon juice to balance the flavors.
  • Toss in some veggies like baby carrots, sliced onions, and bell peppers if you want.
  • This slow cooker cooker apricot chicken is best served with a grain like rice, couscous, quinoa, or a low-carb alternative to soak up the sauce.
Serve: Enjoy apricot chicken with your choice of rice, on a bed of garlic mashed potatoes, or slices of crusty bread to soak up the delicious sauce. It’s also delicious with a side of steamed vegetables or a light salad.
Store: Cool leftovers completely and transfer to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks. Reheat on the stove top until warmed through. Thaw frozen apricot chicken overnight first before reheating.

Nutrition

Calories: 398kcalCarbohydrates: 39gProtein: 19gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 594mgPotassium: 304mgFiber: 1gSugar: 26gVitamin A: 342IUVitamin C: 7mgCalcium: 30mgIron: 1mg
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