Slow Cooker Apricot Chicken Recipe

  |  61 Comments

Join us on Facebook for our latest recipes and projects!
My husband and I have set a goal this year to not go out to eat as much.  I have trouble cooking when I’m pregnant because nothing seems to smell very good, so it is easier to go out.  I can, however, throw frozen chicken breasts and three other ingredients in a crock pot!  The sauce has a delicious sweet and tangy taste.  Our whole family loved it and it smelled fantastic (which is saying a lot, because nothing seems to smell good to me).

 

Slow Cooker Apricot Chicken Recipe:

Ingredients:
1 1/2 cups apricot preserves
1 cup Russian dressing (I used Wishbone brand)
1 envelope dry onion soup mix
6 chicken breasts

Directions:
Mix together the preserves, dressing and soup mix.  Place chicken in bottom of slow cooker; pour mixture over chicken.  Cover and cook on High for 1 hour.  Reduce heat to Low and continue cooking for 3-4 hours.

*Before serving, I cut the chicken into bite-sized pieces.  We served our chicken and extra sauce over rice.* 

(Recipe from Crockpot.com)
Looking for more slow cooker recipes?
Here are some of our favorites:
Print Friendly, PDF & Email

Menu Plans

We know how hard it can be to get dinner on the table and that’s exactly why we created the Six Sisters’ Menu Plan program! We offer several menu options so you can find the plan that works best for your family. Each week you will receive a menu plan and detailed shopping list that will make shopping a breeze! Each plan includes 6 main dish, 2 side dish, 2 dessert, and optional side dish recipes. We’ve done all the busy work for you, so you just need to shop and cook!

See Plan Options

Related Recipes

Here are some other recipes you may like

White Chocolate Cinnamon Sugar Pretzels Recipe
Quick and Easy Shepherd’s Pie
Cake Batter Chocolate Chip Cookies
Brownie Cupcakes with Cookies and Cream Frosting
Homemade Chick-Fil-A Chicken Nuggets
Snickers Cake {Gooey Caramel Chocolate Cake}
Slow Cooker Pizza Bake Recipe {Freezer Meal}
Slow Cooker Cashew Chicken
Healthy Meal Monday: Easy Chicken and Bean Burritos Freezer Meal
York Peppermint Patty Brownies Recipe
Gooey Almond and Coconut Chex Mix Recipe
Healthy Meals Monday: Chunky Potato Crab Chowder

Comment on this Recipe

61 Responses to “Slow Cooker Apricot Chicken Recipe”

  8. AttyJen
    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!
    March 30, 2012 at 1:59 pm
    Reply to this comment
  9. Cat
    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.
    May 3, 2012 at 5:09 pm
    Reply to this comment
  18. blank
    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! :)
    August 28, 2012 at 4:07 pm
    Reply to this comment
  24. Dori
    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.
    July 28, 2013 at 2:35 pm
    Reply to this comment
  28. Grammy
    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.
    October 17, 2013 at 8:30 am
    Reply to this comment
  32. Laurie
    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.
    November 17, 2013 at 8:11 pm
    Reply to this comment
  34. Mel B
    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!
    December 11, 2013 at 11:16 am
    Reply to this comment
  37. Teri G
    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 :)
    June 23, 2014 at 1:04 pm
    Reply to this comment
    • Cyd
      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.
      August 18, 2016 at 3:29 pm
      Reply to this comment

Leave a Comment