This Slow Cooker Apricot Chicken recipe is a simple, dump-and-go meal that’s perfect for busy weeknights. Tender chicken bites simmer in a sweet and tangy sauce made with apricot preserves, soy sauce, and Dijon mustard. Serve it over rice or with roasted veggies for an easy dinner that deserves a spot on your meal rotation!

two blue and white dinner plates of white rice and apricot chicken, with black slow cooker in background

Want me to send this recipe right to your inbox?

We'll email this post right to your inbox, so you can easily find it later!

What’s To Love About This Recipe

This is one of those recipes that feels a little nostalgic in the best way. The sweet-and-savory flavor reminds me of older comfort-food recipes, but the chili crisp and Dijon help balance it so it doesn’t taste overly sweet.
I usually make this on busy weeknights because the prep is minimal, and it’s easy to plan since the sauce is made mostly from pantry ingredients I keep on hand.
This true “dump and go” recipe is easy to make in half a day or as little as 2-3 hours on high. It’s the perfect option to time before the dinnertime rush, and you can serve it with a simple side of fluffy rice or vegetables.
Apricot chicken is great for meal prep and even better for leftovers, as the sauce’s flavors continue to deepen! Make a batch of this tasty, lean chicken dish and pair it with rice and veggies for healthy lunch and dinner options throughout the week. It’s also just as easy to prepare as a freezer meal!

What is apricot chicken?

Apricot chicken is a simple chicken dish that is best cooked low and slow, or simmered to let the sauce develop its deep flavors. The chicken breast is cooked in a sweet-and-savory sauce made with apricot preserves, Dijon mustard, and soy sauce, creating a complex yet satisfying taste.

Ingredients Needed

Chicken breasts – Cut boneless, skinless chicken breasts into larger bite-sized chunks before adding them to the slow cooker. The chicken stays juicy and flavorful while cooking in the sauce.
Apricot preserves – This recipe works best with apricot preserves rather than apricot jam because preserves tend to have a deeper fruit flavor and less sugar.
Chicken broth – You will only need a small amount to add moisture to the slow cooker and develop the sauce. Broth adds a little extra flavor and enhances the chicken, as well.
Soy sauce – Soy sauce deepens the sauce and adds an umami element to the dish. Tamari also works well here if you need a gluten-free option, and honestly, I don’t notice much of a flavor difference with the swap.
Dijon mustard – Mustard adds a slight tanginess to the sauce and balances the sweetness of the preserves.
Chili crisp or red pepper flakes – The chili crisp or pepper flakes add more depth than heat, and even a small amount helps cut through the sweetness of the apricot preserves.
Garlic powder and onion powder – These seasonings add savory depth to the sauce.
Smoked paprika – Smoky paprika also adds depth and enhances the apricot flavor.
Salt and black pepper – Finish out the sauce with salt and black pepper, to taste.
Green onions – Slice fresh green onions to garnish the finished dish when ready to serve.

ingredients to include container of chicken breasts surrounded by containers of Dijon mustard, red pepper flakes, apricot preserves, chicken broth, soy sauce, sliced green onions and plate of garlic powder, onion powder, smoked paprika, salt and black pepper

How To Make Slow Cooker Apricot Chicken

Cut the chicken into large bite-sized pieces and place them in an even layer at the bottom of the slow cooker.

wooden cutting board with chicken breast, some cubed, with knife

In a bowl, whisk together apricot preserves, broth, soy sauce, chili crisp, Dijon, and all seasonings.
Pour the sauce over the chicken and gently toss to coat.

glass bowl with all ingredients except green onions

overhead view of black slow cooker containing cubed chicken and all seasonings with tongs

Cook on low for 4-5 hours or on high for 2-3 hours.

overhead view of black slow cooker with cooked chicken and green onions sprinkled on top surrounded by bowl of rice, sliced green onions, green onions, and plate with fork

Pro Tips

The chicken should reach an internal temperature of 165℉. Use a meat thermometer for accuracy.
Cutting the chicken into larger chunks rather than small pieces helps it stay more tender during the longer cooking time.
I don’t usually sear the chicken for this recipe because the sauce already adds plenty of flavor, and I prefer to keep it a true dump-and-go meal.
There is no need to add extra broth. I’ve tried adding extra before, and it diluted the sauce too much. The chicken releases plenty of liquid as it cooks.
The sauce will seem a little thin at first, but it thickens more as it cooks and coats the chicken better once it rests for a few minutes.
You can also thicken the sauce after cooking by making a cornstarch slurry (1 tablespoon cornstarch to 1 tablespoon water), then mixing it into the sauce. Tapioca flour works well, too.

Recipe Substitutions and Variations

Chicken breasts work well here because the sauce keeps them from drying out, but I still try not to overcook them, since slow cookers can vary quite a bit. Chicken thighs are another, more forgiving option, but they will have a richer flavor due to their fat content.
If preferred, you can add a hint of warm spice with ground ginger, fresh-grated ginger, or ginger paste.
If you wish to include veggies in the dish, add frozen broccoli, snap peas, or bell pepper chunks in the last half-hour or so of cooking so they don’t become too mushy.
To increase the spice, add more red pepper flakes to the slow cooker or add to individual servings.
If needed, you can look for no-sugar-added or reduced-sugar preserves.

How To Serve Slow Cooker Apricot Chicken

We usually serve this easy weeknight dinner over Slow Cooker Rice as a sweet-and-savory one-bowl meal, but it’s also delicious with roasted vegetables or cucumbers on the side to balance the sauce’s richness. Pair with Oven Roasted Carrots for an easy side that requires almost no prep!

If you are serving this as a family dinner (kids included), I recommend keeping the spice mild during cooking and letting the adults add extra chili crisp to individual servings when ready to eat.

overhead view of two blue and white dinner plates with white rice and apricot chicken and fork on wooden cutting board, with bowl of sliced green onions on the side

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftover chicken in a sealed container in the fridge for up to 3 days.

Freezer

Freeze leftover chicken in a freezer-safe bag or airtight container for up to 3 months.

How To Best Reheat Leftovers

This is one of those meals that tastes even better the next day once the sauce has had more time to settle into the chicken. Leftovers work especially well for quick lunch bowls with rice or veggies during the week. Reheat in the microwave briefly, or in a skillet over medium-low heat until warmed through.

closeup view of apricot chicken on bed of white rice

Frequently Asked Questions

Can frozen chicken be used?

Frozen chicken should not be placed directly in the slow cooker for food safety concerns. To ensure the chicken reaches safe internal temperatures, defrost it before adding it to the slow cooker.

Can this be made as a freezer meal?

Yes, apricot chicken makes a great freezer meal! Prepare all ingredients as directed and store in a freezer-safe bag with excess air removed. Thaw in the fridge before adding to the slow cooker, then cook according to the directions.

How long do you cook apricot chicken in the slow cooker?

You can cook apricot chicken in the slow cooker at either low or high heat. On low heat, cook for 4-5 hours, or on high heat for 2-3 hours.

How do you know when apricot chicken is done?

Apricot chicken is done when it reaches an internal temperature of 165℉ and is easy to break apart with a fork.