Slow Cooker Apricot Chicken. Put the chicken in the crock, pour all these 3 things over it and walk out. It has an odd mixture but the sweet and savory glaze form.
Ingredients (4 Ingredients)
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2 to 2 1/2 pounds chopped boneless, skinless chicken breasts
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1 cup apricot preserves
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1 (1-ounce) dry onion soup mix
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1 cup French or Catalina salad dressing
Slow Cooker Apricot Chicken: Directions
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Lay the chicken breasts in the bottom of a 5 to 6-quart slow cooker in an even layer. If the pieces are very thick, cut them in half along the grain to cook evenly and absorb more sauce.
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Combine the apricot preserves, dry onion soup mix, and French or Catalina dressing in a medium bowl until mostly mixed. Small bits of preserves are okay.
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Spread the apricot mixture over the chicken so all pieces are covered. The jammy orange mixture and dry soup bits should be sprinkled on top.
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Cover the slow cooker and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until chicken is very tender and reaches 165°F.
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After cooking, shred or cut the chicken with two forks and mix it with the sauce to coat each bite. For whole pieces, just pour the sauce over.
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Taste the sauce and adjust: add a teaspoon more apricot preserves if you want it sweeter, or a dash of vinegar or pinch of salt if too sweet.
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Serve the apricot chicken warm with extra sauce on top and eat it with rice, noodles, or potatoes.