Add some zip to your chicken with this Crockpot Apricot Chicken Recipe!
On the hunt for another tasty Crockpot Meal?? You’re going to love this Crockpot Apricot Chicken Recipe!
Just 4 ingredients and you’ve got yourself a flavor-packed chicken dinner… sure to be a new family favorite.
So much flavor and so little effort. You need to give this easy recipe a try!
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Crockpot Apricot Chicken Recipe
- 3 pounds Boneless Skinless Chicken Breasts fresh or thawed
- 16 ounce Smuckers Apricot Preserves Jar
- 8 ounces Kraft Catalina Dressing {Russian Dressing can be substituted}
- 1 ounce Lipton Dry Onion Soup Mix packet
What You’ll Need for This Recipe:
Mixing Bowls
5 – 6 quart Crock Pot
That’s it ~ now wasn’t that easy?? You could even serve with some Heavenly Hashbrown Casserole as a tasty side!
Crockpot Apricot Chicken is so simple to make, and tastes downright delish! {my boys LOVE it, too!} Give this crockpot meal a try, and see what you think!
On the hunt for more Easy Crockpot Recipes?? Here are more I know you’ll LOVE!
Crockpot Sweet Peach Chicken Recipe
Easy Crockpot Orange Chicken Recipe
Creamy Crockpot Salsa Chicken Recipe
Crockpot Peach Chipotle Chicken Recipe
Crock Pot Lemonade Chicken Recipe
Crockpot Coca-Cola Barbecue Chicken Recipe
Crockpot Cheesy Broccoli Chicken Recipe
Crock Pot Queso Chicken Recipe
5 Ingredient Crock Pot Recipes {125 Easy Meals}
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So… what are some of your favorite Crockpot Meals or Recipes?
Leave a comment & share!
Tiffany Neville says
March 15, 2019 at 12:34 pmWhat pairs well as a side with this?
Heidi says
March 18, 2019 at 8:56 pmHi Tiffany,
You could try pairing it with this https://thefrugalgirls.com/2014/02/crockpot-cheesy-bacon-hashbrowns.html or with this https://thefrugalgirls.com/2014/07/sweet-and-sour-summer-salad.html.
Hope this helps ~ Heidi
Trisha says
November 14, 2013 at 2:18 pmThis is really good with a sesame asian style dressing too. I have always added a packet of onion soup mix as well. I like the comment that you can cook in the oven @ 350 for 45 minutes. Thanks for posting this and all the other slow cooker chicken recipes!
Tiffany Nelson says
July 8, 2013 at 6:56 pmWhat if I am using a whole chicken? (We raise our own free range chicken and the one I have isn’t broken down). Would I need to remove the skin first?
Carla says
September 11, 2013 at 1:20 pmYou can use a whole chicken if you like but I would cut it up first because it would be easier to serve. I definitely would remove the skin.
Sara says
March 27, 2013 at 12:56 pmWe’ve been making this for years, except we put it in the oven for an hour at 350. We poke the chicken breasts to death with a knife so some of the flavor falls inside. We also use 2 packets of the onion soup mix. Put it over rice and it’s amazing!
madgevt says
March 1, 2013 at 9:48 amI am in crock pot heaven. I haven’t heard or tried any of these until now. Warming up the OLD, almost ready to die, crock pot. I could use more tan one cause I use it all the time. I bow down to you. These sound great, THANKS
Heidi says
March 1, 2013 at 9:51 amHaha… you’re very welcome! Have fun with your crockpot!! 😉
~ Heidi
Kathy King says
January 8, 2013 at 7:01 pmThis is my party chicken wing recipe! Everything gets layered over the wings and then throw it in the oven. Will be great to try this in the crockpot.
Lorie says
November 18, 2012 at 9:05 pmThis is also delicious over a pork roast!! One of my families favorite!!
Shanda says
September 15, 2013 at 2:37 pmDid you cook your pork roast in the crock pot ?do you add the sauce later?
Kim says
November 18, 2012 at 6:32 amHas anyone ever tried just putting everything in together and cooking on low for 8 hours? I have a crazy day today and didn’t realize it’s made in steps…..
Ruthie says
January 10, 2013 at 7:16 amYes, you should be able to put it all together as I have made this before with just putting it in the oven and not a crockpot. I never cooked the chicken first. The only difference is the time to cook I’m not sure about as the oven is around 20-25 minutes.
Carla says
September 11, 2013 at 1:12 pmWe have used this recipe since about 1980 and love it. However, we put the chicken in a 9 x 13 pan and baked it in the oven at 350 degrees and cooked it about 45 minutes covered. We also used skinless thighs as well as breasts.
Jacki says
February 1, 2013 at 1:23 pmI make this all the time and don’t cook the chicken separate….I also use peach preserves instead of the apricot with delicious results too!!!