Savory Slow Cooker Apricot Chicken

There’s something comforting about coming home to the smell of dinner already cooking. That’s why this slow cooker apricot chicken has become one of my go-to recipes for busy weeknights. I can toss everything in before heading out the door, and by the time we’re all home, the house smells amazing.

This recipe saved me countless times when the kids had after-school activities and my husband was working late. Instead of stressing about what to make or ordering takeout, I knew a home-cooked meal was waiting for us. The sweet and savory combination of apricots and chicken always gets everyone to the table without me having to call twice.

If you’re looking for an easy dinner that practically makes itself, this one’s for you. Just a few minutes of prep in the morning, and you’ll have a meal that tastes like you spent hours in the kitchen.

What Kind of Dried Apricots Should I Use?

When shopping for dried apricots, you’ll typically find two main varieties in stores: Turkish and California. Turkish apricots tend to be darker orange, softer, and sweeter, while California apricots are brighter orange, a bit tarter, and chewier. Either type works great in this slow cooker recipe since they’ll soften during cooking. Look for apricots that feel slightly moist and flexible – if they’re rock-hard, they’re probably too old. Try to avoid dried apricots with added sulfites if you’re sensitive to them, but keep in mind that unsulfited apricots will be darker brown in color and have a slightly different taste.

Options for Substitutions

This recipe is pretty adaptable and here are some handy swaps you can try:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breasts if you prefer. Just note that the cooking time might need to be reduced by 30-60 minutes to prevent the meat from drying out.
• Dried apricots: No dried apricots? Try dried peaches, golden raisins, or even dried figs. Fresh apricots can work too during summer months – just add them in the last hour of cooking to prevent them from breaking down too much.
• Dijon mustard: Regular yellow mustard works in a pinch, though the flavor will be different. Whole grain mustard is another good option that adds nice texture.
• Thyme: Feel free to swap dried thyme with dried herbs like oregano or herbs de Provence. If using fresh herbs, triple the amount.
• Lemon: Orange zest and juice can work well with the apricots for a different citrus twist. You could also use 2 tablespoons of white wine vinegar plus 1 tablespoon of water to replace the lemon juice.
• Chicken broth: Vegetable broth or even water with a chicken bouillon cube will work just fine here.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker apricot chicken is skipping the browning step – taking just 5 minutes to sear the chicken thighs before adding them to the slow cooker creates a richer flavor and better texture in the final dish. A common error is adding too much liquid, since chicken releases its own juices during cooking – stick to the recommended amount of broth to avoid a watery sauce that lacks flavor. To prevent dried apricots from becoming mushy, consider adding them during the last hour of cooking instead of at the beginning, and if your sauce ends up too thin, you can easily thicken it by removing the chicken and reducing the liquid on high for 15-20 minutes. For the best flavor development, resist the urge to lift the slow cooker lid during cooking, as each peek can add 15-20 minutes to the cooking time and release valuable moisture.

What to Serve With Apricot Chicken?

This sweet and savory apricot chicken calls for sides that can soak up all that delicious sauce! Rice is my go-to choice – whether it’s plain white rice, brown rice, or even wild rice, it’s perfect for catching every drop of the fruity sauce. For some green on your plate, steamed broccoli or green beans work really well with these flavors, and they’re super easy to prepare while the chicken is in the slow cooker. If you want to keep things simple but filling, you could also serve this over couscous or quinoa, which only take about 15 minutes to make. A piece of crusty bread on the side never hurts either – trust me, you’ll want something to mop up that sauce!

Storage Instructions

Keep Fresh: This apricot chicken is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together.

Freeze: Got extras? This dish freezes really well! Let it cool completely, then transfer to a freezer-safe container or bag. It’ll stay good for up to 3 months in the freezer. Just remember to label it with the date so you know when you made it.

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave in short bursts, stirring occasionally. Or heat it gently on the stovetop – add a splash of chicken broth if it seems a bit dry. The apricots might be softer after reheating, but the flavor will still be great!

Meal Prep: This slow cooker recipe is fantastic for meal prep! Make it on Sunday, portion it out into containers with some rice or veggies, and you’ve got lunch or dinner ready for the week. The chicken stays tender and the sauce keeps everything moist.

Preparation Time	10-15 minutes
Cooking Time	180-360 minutes
Total Time	190-375 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 120-140 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

For the chicken:

• 1 tsp olive oil
• 2 lb boneless chicken thighs (skin removed for better sauce absorption)
• 1/2 tsp kosher salt (Diamond Crystal recommended for its fine texture)
• 1/4 tsp black pepper

For the sauce:

• 1 tsp dried thyme
• 3 tbsp dijon mustard
• 1 cup sliced onion
• 4 minced garlic cloves (freshly minced for best aroma)
• 1 cup chicken broth (low sodium preferred to control saltiness)
• zest and juice from 1 lemon (freshly zested and squeezed for bright flavor)
• 1 cup dried apricots

Step 1: Sear the Chicken Thighs

Begin by heating olive oil over medium-high heat in a large sauté pan.

While the oil is heating, season the chicken thighs with salt and pepper.

Once the oil is hot, add the chicken thighs to the pan.

Cook for 5-6 minutes, turning them once, until they’re browned on both sides.

This step helps to lock in flavor before slow cooking.

Step 2: Prepare the Sauce

In a slow cooker, combine chicken broth, lemon zest, lemon juice, mustard, minced garlic, and thyme.

Whisk these ingredients together to create a flavorful sauce base.

If preferred, these ingredients can be stirred together in a small bowl before being added to the slow cooker.

Step 3: Assemble in the Slow Cooker

Add sliced onions and dried apricots to the slow cooker with the sauce.

Then, place the seared chicken thighs on top of the mixture.

Ensure the chicken is nestled into the sauce and other ingredients so it absorbs all the delicious flavors as it cooks.

Step 4: Slow Cook the Chicken

Cover the slow cooker with its lid and cook the chicken on low for 6 hours or on high for 3-4 hours.

This slow cooking process makes the chicken tender and infuses it with the rich flavors of the sauce.

Step 5: Serve and Enjoy

Once the chicken is fully cooked and tender, it’s ready to be served.

Place the chicken thighs and plenty of the flavorful sauce over a bed of brown rice or whole wheat couscous.

This makes a hearty, satisfying dish that’s sure to please.