za.toflyintheworld.com
New recipes

Slow-Cooker Apricot Glazed Chicken

Slow-Cooker Apricot Glazed Chicken


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Prep 5min
  • Total4hr35min
  • Servings6

Only 4 ingredients need for this easy family meal.MORE+LESS-

ByBaker Peabody

Updated March 7, 2017

Ingredients

1 1/2

cups Cascadian Farm™ organic apricot fruit spread

1

cup Russian dressing (you can sub honey French if you can't find Russian)

1

packet dry onion soup mix

6

chicken breasts (you can adjust the amount from 2 up to 6)

Steps

Hide Images

  • 1

    Mix together the fruit spread, dressing and soup mix.

  • 2

    Place chicken in bottom of slow cooker. Pour apricot mixture over chicken.

  • 3

    Cover and cook on high for 1 hour.

  • 4

    Turn slow cooker down to low and cook for 3 - 4 hours more.

  • 5

    Serve over rice or couscous and with a vegetable such as green beans on the side. Pour extra sauce over the chicken and rice or couscous.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Super easy chicken dinner made with apricot fruit spread and your slow cooker!In junior high, I took home economics. We put out a cookbook to make money for the class. This recipe (oven version) was in that cookbook, and it was the first meal I ever cooked for my parents.I thought it'd be fun to turn my first official cooked meal into Slow-Cooker Apricot-Glazed Chicken. If you want to make the full meal I made for my parents it included root beer floats and grasshopper pie. A great combo!I really haven’t met anyone who doesn’t love this recipe. And what is even better is it’s just 4 ingredients: chicken, Russian dressing, Cascadian Farm Apricot Spread, and dry onion soup mix.We make this at least twice a month in our family dinner rotation. We serve it over couscous (you can do rice as well) and some Green Giant Steamers green beans.If you don't have a slow cooker, no worries -- you can bake the chicken in a 9x13-inch baking dish instead at 350ºF for 35-40 minutes.Pour extra sauce over the chicken and rice or couscous, and get ready to feast!

And OMG the smell….. you’ll wish it’s dinner time really soon! The kids are huge fans of Slow Cooker Apricot Chicken, too.

I love Slow Cooker Apricot Chicken served with mashed potato, it’s also realllyyy yummy with plain rice! But then you can have it on anything!

Little Fact: Did you know that Slow Cooker Apricot Chicken was one of the first recipes that was put on the Stay at Home Mum site? That’s because it is on such high rotation at my house.

Chicken pieces are perhaps the most affordable cut of meat there is at the moment – I usually buy a few kilograms of chicken legs for less than $4 per kilogram – and load up the slow cooker to capacity! Also look at Chicken Maryland in the deli section of your local Supermarket – it is the thigh and the leg joined together – they are very easy to separate – and you can pick them up for just a few dollars per kilogram!

Slice onion into rings and place in the bottom of the slow cooker.

Layer the chicken pieces on top.

Pour over the packet of French onion soup mix and pour the apricots over the top.

Cook on LOW for 4 - 5 hours or until chicken is tender and starting to fall off the bone. If you are using boneless chicken, cut down the cooking time by an hour (keep checking!).

Give it a good stir every two hours.

Recipe Hints and Tips:

  • Never cook chicken pieces in the slow cooker for more than 5 hours, or it will be dry and stringy.
  • Recipe can be frozen. Let the mixture cool and add the chicken AND liquid to a ziplock bag (3/4 fill the bag) for up to three months.
  • If you would like Apricot Chicken Curry - add a teaspoon of curry powder.
  • Dried apricots are great in this recipe too.

Using Chicken Breast Versus Chicken Pieces for Slow Cooker Apricot Chicken:

Chicken pieces are so economical, plus meat on the bone is much tastier than chicken breast which can easily dry out on the slow cooker and can taste bland. If you are serving this to kids and they don’t like eating chicken on the bone, cook the chicken pieces, then use a fork to remove the meat – it’s really easy as it will just fall away.

Want Something a Bit Fancier?

If you are wanting a bit more flavour, add a teaspoon of curry powder to the mix – then you have Slow Cooker Curried Apricot Chicken! Delicious!


Easy Baked Apricot Chicken

This is actually the method I use the most. It is SO easy and I can prepare the rest of the meal while the chicken is baking. Baked apricot chicken goes great with rice or alongside a side salad. The leftovers are amazing served over green salad the next day (try it with blue cheese crumbles and vinaigrette).


5-Ingredient Slow Cooker Apricot Chicken

I have a problem. But I know it’s a problem and I’m working on it. Each week is different, some weeks better than others.

Here is my problem: I bite off more than I can chew. (Not with food…with our schedule.)

While I crave simplicity and flexibility, I also know that I don’t like to be bored. So if I’m not working, then I’ve got a fun activity scheduled. (Remember that I have 4 boys who have exorbitant amounts of energy to spend each day…so I have to factor in this energy burn.)

Some days it’s the pool. Well, most days it’s the pool.

On Wednesday, it was the zoo, then the pool. Then a doctor’s appointment.

On our way home from all these festivities, the 2 littler ones asleep…so I took advantage of this quiet moment and plopped down on the couch and crashed. At 5 pm. One hour, I slept.

I bit off more than I could chew on Wednesday. In an attempt to burn all their energy, I spent all mine as well.

Here’s why I prefer to keep the balance…so that I don’t fall asleep at 5 pm. Because guess what time I went to bed that night𔅽 am. (Sigh.)

The solution to my schedule problem is to have just enough planned that I burn all the kids’ energy…without burning all of mine. It’s tough to do in the hot summer months!

But here’s what saved me…I started this in the slow cooker before we left for the zoo. Allowing me an hour’s rest from 5-6 pm without having to worry about dinner! Whew!!

I love this chicken so much…for it’s flavor, and because of the fact that I was able to easily slip it into the slow cooker as we were having breakfast and working to get out the door….with sunscreen, water bottles, cups, snacks, baby/toddler supplies, etc.

So most Apricot Chicken recipes call for onion soup mix. But I avoid them as much as possible….really I never buy them because I know that I can recreate the flavors with spices. Which is exactly what I did here with this one.

I served this chicken over rice (because I’m still using up the 12# bag that I purchased for the 21 Gluten Free Meals from Costco plan. ) with peaches. This would be a great meal to try on your next “chicken and rice” night…or for when you know you’re going to need an afternoon break from the kitchen!


HOW TO MAKE FRENCH DRESSING:

Whisk together the ingredients in a bowl or combine in a small food processor or blender.

  • 1 cup olive oil
  • 2/3 cup ketchup
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 2 tablespoons grated chopped onion, with juices squeezed out
  • 1 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt

Pin This

Like this recipe? Save it to your Pinterest board now!

Recipe


Perfectly Glazed Slow Cooker Chicken Recipe

4 Boneless Skinless Chicken Breasts

1 Packet Dry Onion Soup Mix (homemade Organic recipe coming soon)

1 Cup Russian Dressing (I use Ken’s Steakhouse)

Place chicken in bottom of slow cooker.

Mix together Dry Onion Soup Mix, Russian Dressing, and Apricot Preserves (it’s going to smell disgusting but don’t be discouraged…it cooks together beautifully!)

Pour mixture over chicken breasts.

Spoon a little extra glaze over the chicken when you serve it.


This is a lighter chicken recipe, so you’re not going to be frying it in a heavy amount of oil or anything like that. You’ll sauté red onion in a small amount of oil before adding chicken to the pan. The chicken is sprinkled with salt and fresh thyme, and it’s sautéed in the pan until done. You’ll keep the heat at medium to medium-high to avoid burning the onions. Once the chicken is cooked through, you’ll remove it to a plate while you make the sauce.

For the sauce, you’ll heat apricot jam, balsamic vinegar, salt and pepper in the skillet.

Then you’ll add the chicken back to the pan and warm it up with the sauce. If you have picky eaters in your house, you can always serve the sauce on the side and let people drizzle on their own sauce, as desired. The sauce is really, really good… but picky eaters might wrinkle their noses!


Recipe Summary

  • 2 ½ pounds skinless chicken thighs
  • ⅓ cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • 1 teaspoon minced green onion (Optional)

Preheat the oven to 400 degrees F (200 degrees C). Arrange chicken thighs in an 8x12-inch baking dish.

Combine apricot preserves, soy sauce, sherry, garlic, and ginger in a small bowl. Brush mixture over the thighs.

Bake in the preheated oven, basting chicken with the preserve mixture 3 to 4 times, until juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thighs should read at least 165 degrees F (74 degrees C).

Sprinkle green onions over thighs.


Slow Cooker Apricot Chicken Thighs Recipe

Ingredients

  • 6 bone-in and skin-on chicken thighs
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons olive oil
  • 1 yellow onion, peeled and thinly sliced
  • 1 cup (250 ml) apricot preserves
  • 1 oz (30 ml) soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons chopped fresh parsley
  • almonds (optional)

Method

Step 1

In a small mixing bowl, combine apricot preserves, soy sauce, Dijon mustard, and ginger. Whisk well and set aside.

Step 2

In a large nonstick skillet, heat olive oil over high heat. Season chicken thighs on both sides with salt and black pepper. Add seasoned chicken, skin-side down, to the skillet and cook, turning once, until golden brown. Remove cooked chicken thighs from the skillet and transfer to the slow cooker.

Step 3

Add sliced onion to the skillet. Cook, stirring occasionally, for 5 minutes or until onion is softened. Place cooked onion in the slow cooker. Pour apricot sauce over.

Step 4

Cover slow cooker and cook on low-heat setting for 6-8 hours or high for 3-4 hours. Turn off slow cooker and open the lid. Transfer cooked chicken mixture to serving plates. Sprinkle with chopped fresh parsley and almonds (optional) Serve hot.


Crockpot Apricot Chicken

This super simple four-ingredient crockpot recipe for apricot chicken is so delicious and flavorful. The combination of mild chicken, onion, spicy salad dressing, and sweet apricot preserves is just wonderful. Serve the chicken and sauce over hot cooked rice, pasta, or couscous.

This recipe calls for frozen chicken breasts, although food safety experts say that you should not cook frozen meat in the slow cooker. If anyone in your family is in a high-risk group (elderly, small child, pregnant, compromised immune system), use thawed breasts, and cook for just 4 to 6 hours until the chicken is thoroughly cooked. Always check the final temperature of the chicken with a reliable food thermometer. It should be at least 160 F.

This warming and the comforting recipe is very flavorful, and it's so simple to make. Serve this easy recipe with a green salad tossed with sliced mushrooms and avocados and some toasted garlic bread or crisp breadsticks. Enjoy it all winter long.


Mix all the ingredients (from the recipe below) in a large bowl and marinade for at least 1 hour or overnight. Bake at 350 degrees for 20-25 minutes or until chicken is fully cooked. Cook the remaining marinade in a nonstick saucepan on the stovetop until it thickens. Brush it on the baked chicken, prior to serving.

I don’t recommend it in this meal because fresh apricots release a lot of water, when they are cooked and it takes longer to evaporate extra liquid and thicken the sauce.



Comments:

  1. Wegland

    I think, what is it good idea.

  2. Dikazahn

    This is heaped up

  3. Tiladene

    I think you will allow the mistake. I offer to discuss it. Write to me in PM.

  4. Reuhen

    It is a good idea.

  5. Chilton

    hitler super



Write a message