Anyone else get giddy when your house fills up with the aroma of what you’re cooking and you can almost taste it as you begin to salivate, like a Pavlov reaction? The first time I made this slow cooker apricot chicken, I had stayed downstairs for several hours after starting it, working on my deadlines, cleaning up the kitchen, etc. I finally moved upstairs for a workout and shower and when I walked out of my bedroom, I was struck with the savory-sweet smell wafting up to me. Seriously ahhhhmazing! And a half-hour later, when I walked back into the house after collecting the little ones from preschool, M said, “Mommy? What’s THAT? That smells GOOD!” The whole house was filled with it and it was practically torture waiting until dinner time. (By the way, if you don’t have time for a slow cooker version, check out this easy skillet apricot chicken that’s ready in 30 minutes.) And so I nearly burned my tongue as soon as I heard the slow cooker beep that it was finished. #nopatience And happily, the taste is as swoon-worthy as the smell. The depth of flavor from the tangy Dijon mustard, the sweetness of the apricots, a quick hit of acidity from the fresh lemon juice, a shot of earthiness from the thyme and the background of savory from the chicken broth, garlic and onion… it’s a flavor fest for sure! And those onions, they are melt-in-your-mouth tender and full of the chicken and apricot flavors. The dried apricots get full and juicy and fall-apart tender as they cook. You’ll find little bits of apricot clinging to the chicken throughout the dish. Divine! And of course the chicken thighs are the star of the show and they are so juicy and tender and scrumptious. I think you are going to love this dish! (And check out these other healthy slow cooker chicken recipes for more kitchen inspiration!) OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make crock pot apricot chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
Chicken Thighs - I highly recommend using chicken thighs and not substituting with breasts. I normally prefer chicken breasts myself, but the thighs here offer a greater depth of flavor and heartiness that’s needed to balance the light, sweet flavors of the dish. They also retain more flavor in the crockpot than breasts do, in my experience. Apricots - We are using DRIED apricots, not fresh. They have a more concentrated flavor and hold up better to slow cooking. You can find them in the grocery store aisle with the raisins and other dried fruits. Dijon Mustard - This adds to the tanginess that helps balance the sweetness from the apricots. I don’t recommend subbing yellow mustard. Chicken Broth - It adds some extra savory flavor, but water would work fine if you don’t have any on hand. Thyme - I always have dried thyme on hand, so that’s readily available for me to use in this recipe. If you happen to have fresh thyme, feel free to use that; you’ll need 1 tablespoon.
Tips and Tricks
Searing the chicken thighs in the pan first really helps seal in the flavor! I know it’s an extra step — and you know I like to take shortcuts and keep things simple — but please don’t skip it. Any apricots that are sticking out of the cooking liquid in the slow cooker may turn brown/black. They taste fine - not burnt - but you could also simply toss those pieces. There are plenty of apricots here! Cooking temp: You can cook this on low or on high in the crock pot. Mine took about 6 hours on low and 3 hours 45 minutes on high, but slow cookers can vary so check your meat with a thermometer to ensure the chicken is cooked through. Save ALL of the juices! The sauce that gets made in the slow cooker is pure gold. You are going to want to drizzle it all over your plate - and you should!
As for serving this up…
Serving Ideas
I like to serve this apricot chicken over steamed brown rice (white rice is fine, and couscous or quinoa would also be good). You want something that can help soak up those glorious juices. Then pile the chicken, onions and apricots on top. Drizzle a little of the juices over everything and then serve the rest of the juices at the table. I poured, poured, poured that yummy sauce all over my plate. It was a good call. The chicken and rice soak up the sauce and everything really comes together as one dish. As for a vegetable side, your favorite steamed veggie - like broccoli or asparagus - would be great here. Or you could serve this with a side salad. Last thing, what to do with any leftovers. This slow cooker apricot chicken is now on regular rotation in our house. And every time I make it, I get so excited when the smell starts permeating the house. Hope you give this a try and enjoy! XO, Kathryn P.S. Check out all my slow cooker chicken recipes for more easy dinner inspiration! Chicken Thighs - I highly recommend using chicken thighs and not substituting with breasts. I normally prefer chicken breasts myself, but the thighs here offer a greater depth of flavor and heartiness that’s needed to balance the light, sweet flavors of the dish. They also retain more flavor in the crockpot than breasts do, in my experience. Apricots - We are using DRIED apricots, not fresh. They have a more concentrated flavor and hold up better to slow cooking. You can find them in the grocery store aisle with the raisins and other dried fruits. Dijon Mustard - This adds to the tanginess that helps balance the sweetness from the apricots. I don’t recommend subbing yellow mustard. Chicken Broth - It adds some extra savory flavor, but water would work fine if you don’t have any on hand. Thyme - You can use 1 teaspoon of dried thyme or substitute 1 Tablespoon of fresh thyme. Searing the chicken thighs in the pan first really helps seal in the flavor! I know it’s an extra step — and you know I like to take shortcuts and keep things simple — but please don’t skip it. Any apricots that are sticking out of the cooking liquid in the slow cooker may turn brown/black. They taste fine - not burnt - but you could also simply toss those pieces. There are plenty of apricots here! Cooking temp: You can cook this on low or on high in the crock pot. Mine took about 6 hours on low and 3 hours 45 minutes on high, but slow cookers can vary so check your meat with a thermometer to ensure the chicken is cooked through. Save ALL of the juices! The sauce that gets made in the slow cooker is pure gold. You are going to want to drizzle it all over your plate - and you should! Serving: You can serve this over steamed brown or white rice or with quinoa or couscous. You want something to help soak up those yummy juices! Leftovers: Leftovers, once cooled, can be stored in a covered container for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months. Be sure to store the chicken and apricots with plenty of the juices; they help to prevent the chicken from drying out when reheating.
All-Clad SD700450 Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver Calphalon 2 Piece Classic Nonstick Fry Pan Set, Grey Microplane 40020 Classic Zester/Grater
