Crockpot Apricot Chicken
Savory, sweet, and oh so satisfying Crockpot Apricot Chicken needs to be a part of your weeknight dinner routine! The slow cooker makes the chicken thighs incredibly tender and gives the bold ingredients plenty of time to really seal in the flavor. Enjoy the flavors of sweet apricot preserves, rich soy sauce, aromatic ginger and more when you make this easy dinner recipe!
With fall just around the corner, it’s about time to dust off the Crockpot and start making all of your favorite slow cooker recipes! Besides this Apricot Chicken dinner, there are SO many more easy dinners to make like Crockpot Jambalaya, Crockpot Pierogi and Kielbasa Casserole, and Crockpot Salisbury Steak… Just to name a few!
Crockpot Apricot Chicken
Apricot Chicken is a timeless entree that we love a lot, but it’s so much better when made in the Crockpot! Why? For starters, the Crockpot always makes life a little bit easier. Just plug it in and let it do all of the work for you!
It also makes the chicken thighs unbelievably tender and infused with the mouthwatering flavors from the medley of ingredients it’s cooked with. You do need to use a skillet at the very beginning of this recipe, but that’s just so you have a nice sear on your chicken.
After that, it’s all up to the Crockpot to get the job done, and it never fails to do so!
How to Make Crockpot Apricot Chicken:
- In a medium bowl, combine the apricot preserves, soy sauce, mustard, garlic, ginger and crushed red pepper flakes.
- Sprinkle the salt and pepper onto the chicken thighs to season.
- Heat the oil in a large skillet over medium heat. Then, 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. You want to sear the chicken ahead of time to lock in its juices and keep it nice and tender.
- Meanwhile, place the sliced onions into the bottom of a 6 or 7-quart slow cooker, and arrange the browned chicken thighs on top.
- 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. Enjoy!
Tips and Variations:
- Bone in chicken thighs are a great choice for this recipe because they are juicy and flavorful. You can also use skinless or boneless thighs, or chicken breasts.
- Soy sauce adds an umami flavor to the sauce. You can use tamari or coconut aminos if you are looking for a gluten-free or soy-free option. A dash or two of worcestershire sauce adds another layer of flavor.
- The juices of the chicken add great flavor to the sauce, but they also thin it out a little. If you want a sticky coating on your chicken, you can double the sauce recipe and add half of it to the Crockpot. Before serving, simmer the remaining sauce on the stove for a couple of minutes, then brush onto the chicken when serving. Not only does this give the chicken additional texture, but it adds even more flavor!
Storage and Reheating
Storage: Leftover Apricot Chicken will stay fresh in an airtight container in the fridge for about 3-4 days.
Reheating: You can zap your leftovers in the microwave or reheat it right back in the Crockpot!
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 – ½ teaspoon red pepper flakes
Chicken
- 3 pounds bone-in chicken thighs, with skin
- Salt and pepper, to season the chicken
- 1 tablespoon canola 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 – ½ teaspoon red pepper flakes
For the Chicken
- Sprinkle the salt and pepper onto the chicken thighs to season.3 pounds bone-in chicken thighsSalt and 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 or vegetable 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. See post for tips, variations, and storage options.
