Crockpot Apricot Chicken
This crockpot apricot chicken is sweet, savory, and ridiculously easy. Tender chicken thighs simmer in an apricot-ginger sauce, and it’s great served over rice or noodles.
You may also love my crockpot ranch chicken, chicken and gravy, and slow cooker baked potatoes recipes.
Crockpot apricot chicken is a weeknight-friendly dinner that still feels totally “company worthy,” thanks to the apricot glaze. It’s got juicy chicken thighs, soft onions, and a sticky-sweet sauce made with apricot preserves, soy sauce, Dijon mustard, garlic, and ginger.
There’s one step I recommend not skipping, and that’s searing the chicken for a few minutes in a hot skillet before putting it in the crockpot. It gives the chicken better flavor and locks in moisture. After that let the slow cooker do the work. We’re a big fan of this one over rice or mashed potatoes because the extra sauce doesn’t deserve to go to waste.
How to make crockpot apricot chicken
In a bowl (or a big measuring cup), whisk together the apricot preserves, soy sauce, Dijon, garlic, ginger, and a pinch of red pepper flakes. It’ll look a little thick at first, but once it warms up in the slow cooker, it turns into a thinner, glossy sauce.
Pat the chicken thighs dry and season them with salt and pepper. This is the step that helps them brown better and add a lot of flavor.
Warm a little oil in a skillet over medium heat. Sear the thighs skin-side down until the skin is nicely golden brown, then flip and cook the other side another minute or two. You’re not cooking them through just searing them a bit.
Scatter the sliced onions in the bottom of the crockpot, then nestle the chicken right on top.
Pour the apricot sauce over the chicken and onions, add the lid, and let it cook (HIGH for 3–4 hours or LOW for about 6 hours), until the chicken reaches 165°F in the thickest part.
Serve it over rice, noodles, or mashed potatoes and don’t be shy with the sauce. If there’s extra in the crockpot, spoon it over the top before serving.
Ingredients
Apricot Sauce
- 1 cup apricot preserves
- 2 tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic
- 1 tablespoon ginger, minced or grated
- ¼ to ½ teaspoon red pepper flakes
Chicken
- 3 pounds bone-in chicken thighs, with skin
- 1 ¼ teaspoon salt, to season the chicken
- ½ teaspoon black pepper, to season the chicken
- 1 tablespoon canola oil, or vegetable oil
- 1 white onion, thinly sliced
Instructions
For the Sauce
- In a medium bowl, combine the apricot preserves, soy sauce, mustard, garlic, ginger and crushed red pepper flakes.1 cup apricot preserves2 tablespoons soy sauce2 teaspoons Dijon mustard2 cloves garlic1 tablespoon ginger¼ to ½ teaspoon red pepper flakes
For the Chicken
- Sprinkle the salt and pepper onto the chicken thighs to season.3 pounds bone-in chicken thighs1 ¼ teaspoon salt½ teaspoon black pepper
- Heat the oil in a large skillet over medium heat. Place the chicken thighs into the hot skillet and cook for 5-7 minutes until the skin is golden brown. Turn the chicken over and cook for another 3-5 minutes.1 tablespoon canola oil
- Meanwhile, place the sliced onion into the bottom of a 6 or 7-quart slow cooker. Add the browned chicken thighs on top of the onions.1 white onion
- Pour the apricot sauce over the chicken. Cover, and cook on HIGH for 3-4 hours, or on LOW for 6 hours. The chicken is done when an instant thermometer inserted into the thickest part registers 165°F.
- Serve warm over rice, noodles, or mashed potatoes.
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for about 3-4 days.
Suggested Equipment
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
Absolutely loved this recipe! I have two picky grandchildren and they loved it
Thank you Renee! Kim and I are glad everyone enjoyed the recipe. Thank you again for commenting and rating the recipe! Have a lovely day 🙂