Slow Cooker Apricot Chicken Recipe

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Questions & Reviews

1. Artsy VaVa says:

   Sounds delicious! Just pinned it to my recipe board.
2. Ellen Zames says:

   This sounds great! I’m always looking for a good crock pot recipe especially for chicken. I think I’ll try this to,or row night for dinner
3. Lisa Lou says:

   Oh my goodness! This is my husband’s favorite chicken and it is SO easy to make and always tastes delicious! Thanks for posting the recipe! I usually end up calling my mother-in-law for it because I forget the quantities.
4. Jocelyn says:

   I love easy chicken recipes for the crockpot. We will try this for sure!!!
5. maryr917 says:

   this chicken recipe sounds delish-have to try it
6. Kalyan P says:

   Just mouthwatering…looks so easy to prepare & delicious!
7. Ashley Cray says:

   This is one of my favorite recipes! I serve it over brown rice, and it makes for super yummy left overs as well! Thanks for posting the recipe, as I always just “eyeball” it and it always turns out differently (and I like consistency).
8. AttyJen says:

   Made this for the second time last night. The first time I made it with Thousand Island dressing because I couldn’t find Russian. The second time I found Russian dressing but I accidentally bought Apricot Pineapple preserves and it was still great. This recipe seems fool proof. Love it!
9. Cat says:

   Has anyone tried cooking it on low for 8 hours instead of the high for one, low for 4? I usually turn my crockpot on at 7 am and it switches over to keep warm at 3 pm. The recipe sounds good, but I might have to save it for a weekend, if it can’t be left on low all day.
10. Six Sisters says:

    Hi Cat!

    I think it would work fine to cook it on low for that long where your crock pot switches to warm. Let us know how it goes!
11. Carrie says:

    oh my goodness. I made this today. I put frozen chicken breasts in the crockpot before I left for church. I started it around 9 on low and it cooked until we got home, around 2:30. It was amazing!! I will be making it again. Thank you!!!
12. Melissa says:

    I hate Russian dressing. Does anyone have a suggestion of something else I could use?
13. Michelle says:

    This sounds so good! I have a very similar recipe using a can of whole cranberry sauce, an 8oz bottle of French dressing and the onion soup mix. It’s so easy and so yummy, especially over rice. I’m definitely going to try your recipe too! 🙂
14. Tracy says:

    We have an apricot tree in our yard. so I am always looking for recipes to use them up!
15. Jesi me says:

    My crockpot is MIA… 🙁 any thoughts as to how to prepare this and get similar results but using tge oven or stove?
16. Ellen Zames says:

    I’ve used Dijon mustard instead of the russian dressing and it was delicious. I would use 1 cup of preserves and 1/3 cup of mustard with the packet of onion soup mix.
17. momof2beauties says:

    Do you have any suggestions on making this with something other than the onion soup mix??
18. valentinegirl says:

    I make a similar recipe that uses one cup mayo (not miracle whip) and 3 Tbsp of ketchup with the soup mix. Turns out great!
19. valentinegirl says:

    I make a very similar recipe mixing the sauce and baking at 350 covered for 30 min, then uncovered for 30 min. Always turns out!
20. Megan says:

    This was delicious! I ate the leftover chicken on hamburger buns, and it made for a delicious chicken sandwich. Thanks so much!
21. Robin Black says:

    I often make this recipe substituting Peach preserves for the Apricot. It’s always a hit in my house!
22. blank says:

    I make something very similar to this, except I make a huge batch of it, and I use Creamy French dressing in addition to the Russian. So, 5 lbs of chicken, a whole bottle of Creamy French, a half size bottle of Russian dressing, 18 oz jar of apricot preserves and the onion soup mix. I tried it this way first, and I’ve never wanted to go without the Creamy French. I serve it over rice as well. I shredded some leftovers once and put it in a corn tortilla and it wasn’t bad! My 5 yr old daughter begs me to make it! 🙂
23. Jeans and a Sweatshirt- says:

    Catalina dressing works too!
24. tiffany locke says:

    I want to try chicken drums with this instead of breast…what do you ladies think?
25. Six Sisters says:

    We think it will be great! -The Six Sisters
26. PixiePixie says:

    My mom made this recipe a lot when my sisters and I were growing up. I remember it always being delicious! I have since become a vegetarian, but I plan on trying this on some tofu, because I have been craving it lately!
27. David and Leah says:

    Do you think I could combine the other ingredients and throw them in a bag with the chicken for a freezer meal? I know it is easy as it is, but it is for someone else who really can’t think about cooking right now so I’m trying to make it as easy as possible.
28. Six Sisters says:

    I can’t see why it wouldn’t work! Go for it. Should work just fine! -The Six Sisters
29. Linda Gac says:

    Made this tonight. So easy and yummy. The kids kept asking when we were going to eat after smelling it all afternoon. This recipe is a keeper, will def. make again. Thanks for all your great recipes.
30. Dori says:

    My mom made this my entire childhood,except she called it Russian Chicken, and made it with whole chicken pieces in the oven, slowed baked in a Pyrex. Its always been one of my (and my whole families) favorites!! I think I will try it in the crock now.
31. Kristin says:

    I add a can of crushed pineapple! Delicious!
32. latoya says:

    Does the meat have to be thawed or frozen?
33. Cyd says:

    We have done it both ways. Frozen is a lot quicker!
34. Sheri says:

    My husband is a diabetic. Do you think it would turn out good with sugar free apricot preserves??
35. Cyd says:

    Yes it will work great. You just want the yummy apricot flavor and it should still give you that with sugar free preserves.
36. Grammy says:

    I make my own. I’d leave the pickles out for this chicken recipe.

    Russian Dressing

    1/2 cup mayonnaise
    2 tablespoons ketchup
    2 tablespoons pickle relish
    2 tablespoons fresh lemon juice
    1 teaspoon Worcestershire sauce
    1/2 teaspoon coarse salt
    1/4 teaspoon freshly ground pepper

    Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
37. tori says:

    What about with Simply Fruit Apricots instead of Preserves? What is best if I cannot find Russian dressing?
38. Cyd says:

    We have never used Simply Fruit Apricots, but if it is close to the consistency of Apricot preserves, it should work just fine. You could use french or thousand island dressing in place Russian, but the taste will be different.
39. Priscilla says:

    I have made the chicken with the cranberries in the past many times. I found this recipe and the family said they love this one the most.
40. Mary says:

    I use french dressing!
41. Tracy says:

    Just made this for the family last night and they loved it!
42. Laurie says:

    I cannot wait to try this! I like to double, and even triple meals that I make and freeze the “extra” meals to give away to family or friends in need of a meal, or have another meal for my husband and myself in another week or two and this will be perfect for that! I think the chicken would also be great sliced and put in a lettuce salad or in a wrap.
43. Peg Redlinski says:

    This recipe is excellent, a new family fav. Thanks for sharing <3
44. Mel B says:

    HI! I have made this recipe many times and it has become a regular crock pot meal.So good, and easy…
    I have used this sauce recipe with a bag of frozen turkey meatballs and this is so delicious we have named this recipe AMAZEBALLS. Because the frozen turkey meatballs do not give off the liquid as chicken would, the sauce has a thicker consistency which is absolutely wonderful!
    Thanks for the great inspiration!
45. Jeanie says:

    I have this question too. Or, does anyone know of a gluten-free onion soup mix? Thanks.
46. Felice says:

    I have do e this resipe for over 35 years .). But I baked itin oven. 45 min to an hour depending if it is breast or cut up whole chicken. Funny I was goi gto make this tonight. But said to myself lets try something new, so checked out resipes online … Nothing comes close to this one 🙂
47. Linda says:

    This has been my birthday meal for many many years! Absolutely delicious. You can use the same recipe and put in the oven at 350 for a hour.
48. Sandy says:

    Have been making this in Micro for over 25 yrs. I always add bout 1/4 cup of mayo. Comes out delicious!! Can be done in oven also.
49. dearcat says:

    I make thick, boneless pork chops or the same with ribs and it is delish. Must try this chicken. I am 77 and found the wonders of crockpots about one year ago.

    Thanks
50. Teri G says:

    I had fresh apricots I needed to use up so I pitted and cut them up and sprinkled with sugar and let sir till juicy then I roughly mashed up… Also no dressing .. so added honey mustard and a1 mayo to the apricots .. tasted and was super yummy… Also added a hand full of graded zucchini just for a sneak in veggie. In crock pot now 🙂
51. Cyd says:

    Boneless chicken breasts work great for the slow cooker apricot chicken!
52. Chris in Sunset Beach says:

    Am I correct in assuming we are using skinless/boneless chic breasts.

    Thanks
53. Cyd says:

    Yes, Skinless boneless chicken breasts!
54. Grace says:

    Just made this tonight!!! So delicious! Even my picky 2 year old ate some. We served over mashed potatoes. Thanks!
55. Cyd says:

    Thank you Grace!!! So glad the family liked it. It can be tricky getting 2 year olds to try something new for dinner! Have a great week!
56. Michelle G says:

    Wow! This was amazing. Thanks so much!!!
57. Marty says:

    This sounds amazing! ! What can I use instead of onion soup mix?
58. Cyd says:

    You can make your own onion soup mix if you don’t have any. Here are the ingredients you will need:
    For every ¼ cup of onion soup mix in a recipe, you can combine 3 tablespoons of minced onion flakes, 2 tablespoons of beef bouillon powder, ½ teaspoon onion powder, ¼ teaspoon parsley flakes, 1/8 teaspoon ground celery seeds, and a pinch each of black pepper, sweet paprika, and salt.
59. Paula says:

    Back in the day (I’m showing my age on this!), we used to call this bride’s chicken…and we used Italian dressing (I always used the robust Italian dressing from Wishbone)
60. jack says:

    Could you tell me the weight amount of the meat or chicken.
61. Cyd says:

    Probably close to 3 pounds. It just depends on the size of your chicken breasts. On the average, a chicken breast can weigh anywhere from 6 to 8 ounces. Hope this helps.
62. Julia S. says:

    My go to recipe for almost 6 years now. Everyone always wants to know the recipe!
63. Momma Cyd says:

    Thanks Julia. You are so sweet and made our whole week!!
64. Lisa G says:

    Wonder if this could be turned into a freezer meal and/or instant pot recipe.
65. Momma Cyd says:

    I think this could easily be made into a freezer meal.
66. Ruth says:

    There are left overs?