Some slow cooker meals are comforting, others are convenient, but Slow Cooker Apricot Chicken manages to be both. Sweet, savoury, and gently spiced, it turns a handful of pantry staples into a glossy, caramel-coloured sauce that clings beautifully to tender, juicy chicken thighs. It's an easy dinner that feels nostalgic yet modern, and perfect for busy weeknights when you want maximum flavour with minimal effort.
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Ingredient Notes
Here's everything you'll need for this slow cooker recipe:
Apricot jam or apricot preserves. The key flavour. Use a smooth jam for a silky sauce, or a chunkier preserve for texture. Peach preserves or orange marmalade work too. If your jam is very sweet, add a splash of apple cider vinegar to balance it.
Soy sauce. Essential for depth and savouriness. Coconut aminos can be used as a gluten-free, low-salt substitute.
Tomato paste & Dijon mustard. These add tanginess and body. They prevent the sauce from being overly sweet and help it cling to the chicken.
Onions & garlic. When they soften under the chicken, they melt into the cooking liquid and add natural sweetness. You may also add a pinch of onion powder for a stronger onion flavour.
Smoked paprika & ground ginger. They give warmth without heat. If you prefer spice, add red pepper flakes.
Chicken stock. Use a good-quality stock cube or liquid stock. You may also use low-salt stock if sensitive to sodium.
Boneless skinless chicken thighs. Thighs stay tender and succulent through long cooking. Boneless skinless chicken breasts can be used, but check early to avoid drying out.
Herbs for serving. Spring onion, coriander or parsley complements the sweet-savoury glaze.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Add the base: Scatter the sliced onion and minced garlic across the base of the crock pot.
2. Make the apricot sauce: In a small bowl, whisk together apricot jam, soy sauce, tomato paste, Dijon mustard, smoked paprika, ground ginger, salt, pepper, flour and chicken stock until smooth.
3. Add the chicken: Lay the chicken thighs on top of the onions, then pour the sauce over and gently stir so each piece is coated.
4. Slow cook: Cook 6 hours on Low, or 3-4 hours on High, until the chicken is soft and shreddable.
Optional thickening: If the sauce looks thin, mix 3-4 tablespoon of the cooking liquid with cornflour, stir it back in, and cook uncovered for 15 minutes on High.
5. Serve: taste and season with salt and black pepper if needed. Scatter with chopped herbs or green onion and spoon over a little extra sauce (not too much, though, unless you like things very sweet).
Recipe Tips
- Use thighs for the best texture: Chicken thighs stay juicy and tender even after long cooking. If you have breasts, try our Slow Cooker Honey Mustard Chicken or Creamy Slow Cooker Lemon Chicken.
- Taste and adjust sweetness: Different apricot jams vary. Add more soy sauce or a splash of apple cider vinegar for balance. Love the sweetness? Try our Sweet and tangy Slow Cooker Mongolian Pork Tenderloin next time!
- Don't skip the flour in the sauce: It helps the glaze thicken naturally as the chicken cooks.
- Lift the flavour with spice: Add turmeric, cayenne, or a pinch of red pepper flakes if you like heat.
- Let the sauce settle before serving: If the sauce looks slightly separated right after cooking, give it a good stir - it will become smooth and glossy again.
Serving Suggestions
Slow Cooker Apricot Chicken pairs beautifully with fluffy brown rice, basmati rice or buttery mashed potatoes. For lighter sides, try steamed green beans, stir-fried vegetables, or a crisp green salad.
For something different, spoon the chicken into soft tortillas with shredded lettuce and spring onions, or serve it over noodles with extra herbs. Leftovers can also be tossed with warm quinoa or stuffed into a wrap for a quick lunch the next day.
Storage and Reheating
Leftovers of this slow cooker apricot chicken recipe store very well thanks to the rich sauce.
- Fridge: Keep in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave until piping hot.
- Freeze: Freeze cooled chicken and sauce together for up to 3 months. Thaw overnight in the fridge and reheat gently for easy dinners as and when needed.
More Slow Cooker Recipes
If you love slow cooker meals that deliver big flavour with minimal effort, here are more recipes you'll enjoy:
Slow Cooker Apricot Chicken
Equipment
Ingredients
- 1 small onion finely sliced
- 2 garlic cloves minced
- 100 g (⅔ cup) apricot preserve *see notes
- 2 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 100 ml (½ cup) chicken stock
- 600 g (1.32 lb) boneless skinless chicken thighs
- fresh parsley, coriander or spring onion, to serve
Instructions
- Scatter the sliced onion and minced garlic in the base of the slow cooker.
- In a small bowl, whisk together apricot jam, soy sauce, tomato paste, Dijon mustard, smoked paprika, ground ginger, salt and pepper, flour and stock. The mixture should be smooth and glossy.
- Lay the chicken thighs on top of the onions, then pour the apricot sauce all over.
- Stir gently so everything is coated.
- Cook on Low for 6 hours or high for 3-4 hours. The chicken should be soft and shreddable but still in pieces. You may shred the chicken, or serve thighs whole.
- Scatter with chopped parsley, coriander or spring onions and serve with your favourite sides. TIP: Don't add too much sauce - it will make the dish too sweet.
Notes
Nutrition
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