Slow Cooker Apricot Chicken Recipe

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5 from 1 vote
Published: January 5, 2012Updated: July 15, 2021Author: Contributor
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Slow Cooker Apricot Chicken is so moist that it melts in your mouth. Throw 4 simple ingredients into the slow cooker and check on in at dinner time. It's so easy and a fail proof recipe.
Slow Cooker Apricot Chicken Recipe

We are so excited to share this easy and delicious recipe with you. Our Slow Cooker Apricot Chicken is a great dish for dinner. And when it only takes 4 ingredients, you know it’s a WIN!

Slow cooker apricot chicken is very moist, and the apricot sauce is sweet and tangy. Our kids often request this chicken for dinner. It’s the perfect dish for a busy night.

And you won’t believe how yummy it smells. Your whole house will smell amazing while slow cooker apricot chicken is cooking. You’ll definitely want to make this for dinner.

do you need to brown your chicken first?

You do not need to brown your chicken breasts before placing them in the slow cooker. We actually put them in frozen and they turn out moist and perfect every time.

If you choose to brown your chicken first, season it a little with salt and pepper, or any other seasonings you prefer. Brown it in a very small amount of oil. It will add some flavor.

can this apricot chicken recipe be baked in the oven?

This chicken can be baked in the oven. You will want the boneless skinless chicken breasts to be completely thawed.

Place them in a 9 x 13 inch baking dish. Then pour the apricot/dressing mixture over the top.

Bake at 350 until cooked through and no longer pink in the middle. It will need to bake for 30-40 minutes. Turn chicken breasts over halfway through cooking time.

how to make Slow Cooker Apricot Chicken

To make slow cooker apricot chicken, you start with 4 simple ingredients. We love the simplicity of this recipe because you may already have the ingredients in your pantry or freezer.

In a medium sized bowl mix together the apricot preserves, Russian dressing, and one package of dry onion soup mix.

Stir those ingredients until well combined. We used a medium sized whisk to blend it well.

Place the chicken in a slow cooker that has been sprayed with non stick cooking spray. Pour or spoon the apricot/dressing mixture over the chicken breasts.

Place the lid on the slow cooker and cook for 4-5 hours on low setting. After the chicken is done cooking, shred the chicken and stir around in the sauce to be sure it’s all covered with the apricot sauce.

We like to serve the warm shredded apricot chicken over rice. It’s a hearty dinner that everyone will love.

how to store the leftovers

If you should have any slow cooker apricot chicken left over, it tastes amazing the next day for lunch. We like to store the chicken and the rice separately in air tight containers in the refrigerator.

The chicken can be placed on a plate when ready to reheat, and microwave for about 30 seconds or until heated through.

If you want to serve it over rice and have some leftover, just reheat the rice in the microwave also.

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great side dishes to go with slow cooker apricot chicken

Any of these amazing side dishes will go great with apricot chicken.

helpful items used in this recipe

  • Mixing bowl  – This is a great set of bowls that come in 3 sizes.
  • Whisk – We love the stainless steel whisk, and the mini one comes in handy.
  • Slow Cooker – This is a great slow cooker that will take care of your cooking needs.
Serves: 6 people

Slow Cooker Apricot Chicken Recipe

5 from 1 vote
Slow Cooker Apricot Chicken is so moist that it melts in your mouth. Throw 4 simple ingredients into the slow cooker and check on in at dinner time. 
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Print Pin

Ingredients

  • 1½ cups apricot preserves
  • 1 cup Russian dressing
  • 1 ounce packet onion soup mix
  • 6 boneless, skinless chicken breasts

Instructions

  • In a medium sized bowl mix together the apricot preserves, Russian dressing, and dry onion soup mix packet.
  • Place the chicken breasts in a slow cooker that has been sprayed with non stick cooking spray.
  • Pour the apricot preserve mixture over the chicken.
  • Cook on low for 4-5 hours, or until chicken is cooked through.
  • Shred the chicken and stir until it's all covered in the apricot mixture.

Notes

We like to serve this chicken over a warm bed of rice.

Nutrition

Calories: 476 kcal · Carbohydrates: 48 g · Protein: 25 g · Fat: 22 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 883 mg · Potassium: 526 mg · Fiber: 1 g · Sugar: 33 g · Vitamin A: 349 IU · Vitamin C: 8 mg · Calcium: 34 mg · Iron: 1 mg

Equipment

  • Slow Cooker

Recipe Details

Course: Main Course
Cuisine: American

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  1. Artsy VaVa says:
    January 5, 2012
    Sounds delicious! Just pinned it to my recipe board.
    Reply
    • Sandy says:
      March 27, 2014
      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.
      Reply
  2. Ellen Zames says:
    January 5, 2012
    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
    Reply
  3. Lisa Lou says:
    January 5, 2012
    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.
    Reply
  4. Jocelyn says:
    January 5, 2012
    I love easy chicken recipes for the crockpot. We will try this for sure!!!
    Reply
  5. maryr917 says:
    January 5, 2012
    this chicken recipe sounds delish-have to try it
    Reply
  6. Kalyan P says:
    January 7, 2012
    Just mouthwatering...looks so easy to prepare & delicious!
    Reply
  7. Ashley Cray says:
    February 5, 2012
    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).
    Reply
  8. AttyJen says:
    March 30, 2012
    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!
    Reply
  9. Cat says:
    May 3, 2012
    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.
    Reply
    • Six Sisters says:
      May 8, 2012
      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!
      Reply
  10. Carrie says:
    June 10, 2012
    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!!!
    Reply
  11. Melissa says:
    June 12, 2012
    I hate Russian dressing. Does anyone have a suggestion of something else I could use?
    Reply
    • Ellen Zames says:
      July 10, 2012
      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.
      Reply
    • valentinegirl says:
      July 14, 2012
      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!
      Reply
    • Mary says:
      November 8, 2013
      I use french dressing!
      Reply
    • Paula says:
      January 24, 2017
      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)
      Reply
  12. Michelle says:
    June 21, 2012
    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! :)
    Reply
  13. Tracy says:
    June 28, 2012
    We have an apricot tree in our yard. so I am always looking for recipes to use them up!
    Reply
  14. Jesi me says:
    July 10, 2012
    My crockpot is MIA... :( any thoughts as to how to prepare this and get similar results but using tge oven or stove?
    Reply
    • valentinegirl says:
      July 14, 2012
      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!
      Reply
    • Felice says:
      February 13, 2014
      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 :)
      Reply
  15. momof2beauties says:
    July 10, 2012
    Do you have any suggestions on making this with something other than the onion soup mix??
    Reply
    • Jeanie says:
      January 27, 2014
      I have this question too. Or, does anyone know of a gluten-free onion soup mix? Thanks.
      Reply
  16. Megan says:
    August 7, 2012
    This was delicious! I ate the leftover chicken on hamburger buns, and it made for a delicious chicken sandwich. Thanks so much!
    Reply
  17. Robin Black says:
    August 22, 2012
    I often make this recipe substituting Peach preserves for the Apricot. It's always a hit in my house!
    Reply
  18. blank says:
    August 28, 2012
    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! :)
    Reply
  19. Jeans and a Sweatshirt- says:
    September 3, 2012
    Catalina dressing works too!
    Reply
  20. tiffany locke says:
    January 3, 2013
    I want to try chicken drums with this instead of breast...what do you ladies think?
    Reply
    • Six Sisters says:
      January 4, 2013
      We think it will be great! -The Six Sisters
      Reply
  21. PixiePixie says:
    January 14, 2013
    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!
    Reply
  22. David and Leah says:
    February 1, 2013
    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.
    Reply
    • Six Sisters says:
      February 1, 2013
      I can't see why it wouldn't work! Go for it. Should work just fine! -The Six Sisters
      Reply
  23. Linda Gac says:
    March 18, 2013
    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.
    Reply
  24. Dori says:
    July 28, 2013
    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.
    Reply
  25. Kristin says:
    August 18, 2013
    I add a can of crushed pineapple! Delicious!
    Reply
  26. latoya says:
    September 2, 2013
    Does the meat have to be thawed or frozen?
    Reply
    • Cyd says:
      September 2, 2013
      We have done it both ways. Frozen is a lot quicker!
      Reply
  27. Sheri says:
    September 16, 2013
    My husband is a diabetic. Do you think it would turn out good with sugar free apricot preserves??
    Reply
    • Cyd says:
      September 21, 2013
      Yes it will work great. You just want the yummy apricot flavor and it should still give you that with sugar free preserves.
      Reply
  28. Grammy says:
    October 17, 2013
    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.
    Reply
  29. tori says:
    October 24, 2013
    What about with Simply Fruit Apricots instead of Preserves? What is best if I cannot find Russian dressing?
    Reply
    • Cyd says:
      October 24, 2013
      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.
      Reply
  30. Priscilla says:
    November 4, 2013
    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.
    Reply
  31. Tracy says:
    November 13, 2013
    Just made this for the family last night and they loved it!
    Reply
  32. Laurie says:
    November 17, 2013
    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.
    Reply
  33. Peg Redlinski says:
    November 22, 2013
    This recipe is excellent, a new family fav. Thanks for sharing <3
    Reply
  34. Mel B says:
    December 11, 2013
    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!
    Reply
  35. Linda says:
    March 27, 2014
    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.
    Reply
  36. dearcat says:
    March 27, 2014
    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
    Reply
  37. Teri G says:
    June 23, 2014
    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 :)
    Reply
  38. Cyd says:
    November 17, 2014
    Boneless chicken breasts work great for the slow cooker apricot chicken!
    Reply
  39. Chris in Sunset Beach says:
    January 16, 2015
    Am I correct in assuming we are using skinless/boneless chic breasts. Thanks
    Reply
    • Cyd says:
      January 17, 2015
      Yes, Skinless boneless chicken breasts!
      Reply
  40. Grace says:
    February 27, 2016
    Just made this tonight!!! So delicious! Even my picky 2 year old ate some. We served over mashed potatoes. Thanks!
    Reply
    • Cyd says:
      February 29, 2016
      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!
      Reply
  41. Michelle G says:
    April 6, 2016
    Wow! This was amazing. Thanks so much!!!
    Reply
  42. Marty says:
    August 17, 2016
    This sounds amazing! ! What can I use instead of onion soup mix?
    Reply
    • Cyd says:
      August 18, 2016
      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.
      Reply
  43. jack says:
    January 27, 2017
    Could you tell me the weight amount of the meat or chicken.
    Reply
    • Cyd says:
      January 30, 2017
      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.
      Reply
  44. Julia S. says:
    March 13, 2021
    My go to recipe for almost 6 years now. Everyone always wants to know the recipe!

    5 stars

    Reply
    • Momma Cyd says:
      March 22, 2021
      Thanks Julia. You are so sweet and made our whole week!!
      Reply
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