This sticky, sweet Slow Cooker Apricot Chicken is an easy weeknight dinner that takes just minutes to prep. The sauce is fruity and sweet with a touch of heat. Serve over rice and add broccoli to the crockpot for an all-in-one meal. Serve chicken whole or shredded — either way, it’s delicious.
Simple slow cooker dinners that require minimal effort are ideal for busy nights. While beef recipes often take the crockpot spotlight, chicken is a close second — and this apricot chicken recipe is a standout. Sticky, sweet, slightly spicy and full of sauce to spoon over rice, it’s a family-pleaser.
Why We Love This Slow Cooker Apricot Chicken Recipe
This apricot chicken is essentially a “dump and go” meal — quick to assemble and hands-off while it cooks.
We often toss frozen broccoli into the crockpot during the last 30 minutes and serve everything over rice for a complete, fuss-free dinner.
Highlights:
- Extremely easy to prepare
- Can be prepped as a freezer meal
- Serves whole or shredded chicken
- Spice level is simple to adjust
- Works well with frozen vegetables and quick-cooking rice
When schedules are hectic, a recipe you can start earlier and finish with minimal effort is invaluable.
Ingredient Notes
- Boneless skinless chicken thighs are recommended because they tolerate slow cooking well and stay moist. You can use chicken breasts, but they can dry out more easily. Bone-in thighs need slightly longer cooking and often benefit from a quick sear before slow cooking.
- Apricot preserves provide the signature flavor and body for the sauce. If you don’t have apricot preserves, orange marmalade or peach jam can substitute. Choose a lower-sugar jam if you’re reducing sugar intake, but expect a sweeter sauce overall.
Recipe Variations
- Add vegetables: Dice bell peppers and add them at the start, or stir in frozen broccoli while the sauce is thickening to heat through.
- Think beyond rice: Shred the chicken for sandwiches or lettuce wraps, slice it over a salad, or serve it with mashed potatoes.
- Use chicken breast: You can substitute breasts, but watch cook time and check for doneness since sizes vary.
- Add fresh ginger: A little grated ginger adds brightness and depth to the sauce.
Step-By-Step Instructions
Step 1: Arrange chicken thighs in the bottom of the crockpot. Season generously with salt, pepper and paprika.
Step 2: Add apricot preserves, sweet chili sauce, soy sauce, honey, garlic, crushed red pepper and chopped onion to the crockpot.
Step 3: Stir the sauce over the chicken so the thighs are evenly coated.
Step 4: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches 165°F (74°C).
Step 5: When the chicken is cooked, remove it from the crockpot and switch the cooker to high. Whisk cornstarch and cold water into a smooth slurry, then slowly stir it into the sauce. Heat on high for 10–15 minutes to thicken.
Step 6: Return the chicken to the thickened sauce and spoon sauce over the pieces to coat. Shred or slice if desired, then serve over rice. Garnish with sliced green onions and toasted sesame seeds, and add a drizzle of sriracha for extra heat if you like.
Recipe Tips
- Choose similarly sized thighs. Uniform pieces cook more evenly and finish at the same time.
- Make it a freezer meal. Combine the sauce ingredients (omit cornstarch and water), add chicken and sliced onion to a freezer-safe bag, pour the sauce over, seal and freeze up to 3 months. Thaw before cooking according to instructions.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, transfer to a freezer-safe container and freeze up to 3 months.
Other Crockpot Recipes
Slow Cooker
Crockpot Orange Chicken
Soups & Chilis
Crockpot Creamy White Chicken Chili
Slow Cooker
Crock Pot Creamy Chicken Pasta
Slow Cooker
Crock Pot Shredded Beef
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Slow Cooker Apricot Chicken
Ingredients
- 2 – 2 ½ lb boneless skinless chicken thighs (approx. 8–12 thighs)
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp pepper
- 1 small onion, chopped
- 1 cup apricot preserves
- ¼ cup sweet chili sauce
- 2 Tbsp low sodium soy sauce
- 2 Tbsp honey
- ½ tsp red chili flakes
- 4 garlic cloves, minced
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Sliced green onions and toasted sesame seeds, optional for serving
Instructions
- Arrange chicken thighs in the crockpot and season with salt, pepper and paprika.
- Add apricot preserves, sweet chili sauce, soy sauce, honey, garlic, crushed red pepper and onion. Stir to coat the chicken evenly.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches 165°F (74°C).
- Remove the chicken and switch the slow cooker to high. Whisk cornstarch with cold water, then slowly stir the slurry into the sauce.
- Cook on high 10–15 minutes until the sauce thickens. Return chicken to the sauce, spoon to coat, shred or slice if desired, and serve over rice. Garnish with green onions and sesame seeds.
Notes
Even-sized chicken: For uniform cooking, choose thighs of similar size and thickness.
Freezer meal: Combine sauce ingredients (omit cornstarch and water), add chicken and sliced onion to a freezer-safe bag, coat with sauce, seal and freeze up to 3 months. Thaw before slow cooking.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze cooled leftovers up to 3 months.
*Nutrition is approximate and includes some sauce per serving.
Nutrition
, Carbohydrates: 50g
, Protein: 36g
, Fat: 8g
Nutrition information is an approximation.
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