Add some sweet creamy goodness to your chicken dinner when you serve up this Crockpot Apricot Chicken Recipe for dinner this week!
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. This Catalina Apricot Chicken slow cooker recipe is so simple to make, and tastes downright delish! {my boys LOVE it, too!} Plus, it has a secret ingredient that really sends the flavor over-the-top: Dry Onion Soup Mix!!
When you come across a recipe that serves up so much flavor with so little effort, you owe it to yourself to give it a try!
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Crockpot Apricot Chicken Recipe
What Your Frugal Friends Are Saying About This Recipe…
Beth writes: “Just tossed ingredients in the Crock Pot.”
Gloria writes: “So easy and tasty over white rice…loved it!”
Barbi writes: “Serve over rice.”
Jessica writes: “We make this all the time and love it with yellow rice with cranberries!”
Kathy writes: “This is a great recipe. Delicious!”
Vincent writes: “Simply delicious, it’s so easy to make.”
Barbara writes: “I made it with rice and it could not have been easier. It was kind of Asian in nature, I could see throwing in a can of pineapple chunks next time.”
Becky writes: “Yum”
Crockpot Apricot Chicken Recipe
Ingredients
- 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
Instructions
What You’ll Need To Make This Crockpot Apricot Chicken Recipe:
Mixing Bowls
5 – 6 quart Crock Pot
What To Serve With This Crockpot Apricot Chicken:
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So… have you tried this Crockpot Apricot Chicken Recipe yet?
Leave a comment & share!
Tiffany Neville says
What pairs well as a side with this?
Heidi says
Hi 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
This 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
What 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
You 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
We’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
I 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
Haha… you’re very welcome! Have fun with your crockpot!! 😉
~ Heidi
Kathy King says
This 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
This is also delicious over a pork roast!! One of my families favorite!!
Shanda says
Did you cook your pork roast in the crock pot ?do you add the sauce later?
Kim says
Has 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
Yes, 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
We 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
I 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!!!