Slow Cooker Apricot Chicken
This sweet and savory apricot chicken cooks low and slow for a tender, flavor-packed dinner. Perfect for busy weeknights, meal prep, or family meals, it features juicy chicken thighs, tangy apricot glaze, and pantry-friendly ingredients.
Equipment
- Large skillet
- Slow cooker
- Cutting board and knife
- Mixing whisk or spoon
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 pounds boneless skinless chicken thighs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup reduced-sodium chicken broth
- Zest and juice of 1 lemon
- 3 tablespoons Dijon mustard
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- 1 cup onion thinly sliced
- 1 cup dried apricots halved
Instructions
- Sear the Chicken
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, and sear both sides until golden (about 5–6 minutes).
- Mix the Sauce
- In your slow cooker, whisk together broth, lemon zest and juice, Dijon mustard, garlic, and thyme.
- Assemble the Ingredients
- Add onions and apricots to the slow cooker. Place seared chicken thighs on top, nestling them into the sauce.
- Cook Low and Slow
- Cover and cook on low for 6 hours or high for 3–4 hours until chicken is tender and flavorful.
- Serve and Enjoy
- Plate over brown rice, couscous, or quinoa. Spoon extra sauce over the top.
Notes
Swap dried apricots with golden raisins or dried peaches.
Use whole grain mustard for added texture.
For thicker sauce: remove lid last 20 mins or reduce liquid separately.
Chicken breasts can be substituted but reduce cook time.