Slow Cooker Apricot Chicken Recipe

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.

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.

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!



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

Slow Cooker Apricot Chicken Recipe

10 minPrep Time

5 hrCook Time

5 hr, 10 Total Time

Save RecipeSave Recipe


  • 1 1/2 cups apricot preserves
  • 1 cup Russian dressing
  • 1 (1 ounce) packet dry onion soup mix
  • 6 boneless skinless chicken breasts


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


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

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube

Have you seen our YouTube channel?

Watch how to make our Slow Cooker Honey Sesame Chicken.


Print Friendly, PDF & Email

Comment on this Recipe

61 Responses to “Slow Cooker Apricot Chicken Recipe”

  1. 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!
  2. 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.
  3. 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! :)
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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 :)
    • 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.

Leave a Comment