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two blue and white dinner plates of white rice and apricot chicken, with black slow cooker in background
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Slow Cooker Apricot Chicken Recipe

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 139kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 1½ –2 pounds boneless skinless chicken breasts
  • 1 cup apricot preserves
  • ¼ cup chicken broth
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon Dijon mustard
  • 1 –2 teaspoons chili crisp or red pepper flakes for heat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 2 –3 green onions sliced (for serving)

Instructions

  • Cut chicken into large bite-sized pieces and place in an even layer at bottom of the slow cooker
  • In a bowl, whisk together apricot preserves, broth, soy sauce, chili crisp, Dijon, and all seasonings
  • Pour sauce over chicken and gently toss to coat
  • Cook on low for 4-5 hours or on high for 2-3 hours

Notes

  • Store leftover chicken in a sealed container in the fridge for up to 3 days, or freeze in a freezer-safe bag or airtight container for up to 3 months.
  • Reheat leftovers briefly in the microwave or in a skillet over medium-low heat until warmed through.
  • Chicken should reach an internal temperature of 165℉.
  • Cut the chicken into larger chunks rather than small pieces to help it stay more tender during the longer cooking time. The sauce will look thin at first, but it thickens as it cooks and coats the chicken better after resting for a few minutes.
  • If needed, you can thicken it further with a cornstarch slurry after cooking (1 tablespoon cornstarch mixed with 1 tablespoon water).

Nutrition

Calories: 139kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 610mg | Potassium: 185mg | Fiber: 1g | Sugar: 17g | Vitamin A: 218IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg