Crock Pot Apricot Chicken

  • Prep Time: 20 mins
  • Total Time: 8 hrs 20 mins
  • Servings: 4-6
  • About This Recipe

    “Posted in response to a request; from Company’s Coming Slow Cooker Recipes.”

    Ingredients

  • 1/2 cupFrench dressing
  • 1/2 cupapricot jam
  • 1 (1 1/2 ounce) packets dry onion soup mix
  • 3lbsskinless chicken pieces
  • Directions

  • In a bowl, whisk together dressing, jam and soup mix.
  • Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  • Reviews

  • “This is an outstanding recipe. I have made it for years. Instead of French dressing, I use Russian. Also, I use the whole amount of Russian dressing that is in a small bottle. Great with parsley potatoes.A sure keeper in your recipe box.”

  • “The flavours in this chicken dish are divine.I used 3 chicken breasts and cooked on low for 3 1/2 hours.Just the right amount of tasty sauce.Thaks for posting.=)”

  • “Also works with apricot sauce from Trader Joes!I use it with a bit of honey and spices like nutmeg and cinnamon.”

  • “REALLY good!I used FROZEN boneless/skinless breasts and chicken remained moist and sauce was perfect.My 3 year old loved it.I served with a brown/wild rice, broccoli and romaine lettuce salad.A wonderful meal!”

  • “WOW!! Lennie this recipe is wonderful. The chicken was very moist and the sauce was so delicious. I also substituted Russian dressing for the French, I thought the flavor was great. This recipe couldn’t be easier to make. Everyone in my family agrees that this one’s a keeper. Thanks!!! “

  • “Lenny-this was great.Very moist and yummy. I used 2 cut up chickens and doubled the sauce recipe.Served it with rice and there wasn’t a drop left over.Since I work fulltime, I use my crockpot several times a week.My kids know that when they see the crock on the counter that they will be having a great dinner.This is on their request list from now on.Chava”

  • “I’m making this recipe for the 2nd time (in the oven, as I write this), and it’s delicious. I followed the sauce ingredients as written. The only changes I made:I used 4 large chicken thighs, (about 1 lb) and baked it in the oven at 350, for 55 min. That’s also the method I used last time, cause it’s cold and rainy outside. I like extra sauce, so even though chicken weight was reduced, kept the sauce the same.Will serve over rice.Yummy.”

  • “My version from the 70’s uses Wishbone Russian Dressing, jam and soup. Absolutely delicious!! Try it. I’m going to try this. I’ve never used French dressing.”

  • “My family and friends thought this was a definate keeper.It is even taster as left overs.I will make this again.Thanks”

  • “This is a great dish. I have made it a couple of times now, and everyone loves it. I love it because my 18 month old twins and my husband all like it – a rare occurance in our house! I’ve even served it to company who asked for the recipe. Thanks for the great recipe.”

  • “Loved it! Used Russian dressing, bone-in chicken thighs, and an apricot/passionfruit jam. Served with white rice and some baby spinach. Thanks Lennie!”

  • “This is a keeper. I’ll be making this dish very often. It was super easy to make and tasted delicious. It was a big hit! Thanks!”

  • “A real winner! I used skinless chicken thighs and served over mashed potatoes. Great recipe!”

  • “I made this as the directions stated but used peach instead of apricot since that is what I had on hand. It’s an interesting flavor, and my husband and I both enjoyed it. We both felt it was missing a slight bit of heat to balance the sweetness of the sauce. Does anyone have a suggestion on what could be added to achieve what we’re trying for? I will make this again and experiment a bit to see if we can get there. Thanks for sharing something different!!”

  • “What a great recipe.I was a bit dubious about the ingredients, even after all the great reviews, but boy was I wrong.The sauce is just fantastic.I used big meaty chicken thighs and since my slow cooker tends to run hot they only took 4 hours on low.”

  • “Thanks Lennie, for this fabulous Company’s Coming recipe!My family loved it – I used four frozen boneless skinless chicken breasts and cooked on Low for four hours, and had lots of left over sauce (even after smothering my chicken and rice in it).Thanks for posting!”

  • “FINALLY!A crock pot dish that my DH likes.Thank you for sharing/posting this “Company’s Coming Slow Cooker Recipes” recipe.Here is what I did – which was very minimal. 1. Used Russian dressing by btcats (#87710)2. Peach preserves (all I had on hand)3. FROZEN, boneless, skinless breasts cut in thirds4. Crock pot w/Low temp for approx. 4 hrs.It was SO DELICIOUS!Even I was amazed! Thanks again, Lennie!!!Keep up the good recipes!”

  • “I didn’t have a very good result with this.I did what the recipe said and everything ended up burnt on the bottom of the pot.I’m almost terrified to try again just in case I screwed up! :-“

  • “My mother made this as the first recipe that she prepared for my father after they got married, and I continued the tradition with my husband! I ususally bake this in the oven, and finish it off by turning on the broiler for a few minutes. This caramelizes the sauce and gives the chicken a nice crunchy exterior and beautiful color.”

  • “I made this today for a potluck at work.Everyone loved it.I found chicken thighs on sale for .99 a pound, put it altgether and cooked it on high. Delicious!I used Russian dressing, because I couldn’t find French dressing.”

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