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    Home ~ Recipes ~ Small Slow Cooker Recipes

    3-Quart Slow Cooker Apricot Chicken Recipe

    LAST UPDATED: Feb 27, 2022 · PUBLISHED: Dec 24, 2021 · BY: Sydney · Leave a Comment

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    Apricot chicken on serving plate.

    My small-batch Slow Cooker Apricot Chicken is the perfect balance of sweet and savory and just enough for two. Keep a package of chicken in the freezer and the other ingredients in the pantry. With 5 simple ingredients, this flavorful chicken recipe is one of my favorites and I hope yours also.

    Looking for more slow cooker recipe ideas? Check out more recipes for a small slow cooker.

    this Recipe
    Table of Contents
    • Recipe Ingredients and Substitutions
    • Recipe Directions
    • Serving Suggestions
    • Tools Used
    • How to store leftovers
    • FAQ's
    • 📖 Recipe

    Recipe Ingredients and Substitutions

    boneless chicken, seasoning, jam and russian dressing measured on marble board.

    ¾ pound Chicken Thighs boneless, skinless
    ½ teaspoon onion powder
    ½ teaspoon black ground pepper
    ½ cup Apricot Jam
    ½ cup Russian Dressing

    • Chicken Thighs - The thigh meat has a higher fat content and also more flavorful. You can substitute chicken breast however it tends to cook up drier than the thighs. Best to use chicken breast if you want to reduce the amount of fat.
    • Seasoning - Dried onion powder and ground black pepper are the only seasoning you need for this recipe. Some recipes use a onion soup mix but I find using onion powder and black pepper gives a cleaner flavor.
    • Apricot Jam - I prefer to use a lower sugar jam, the Bon Marman is just sweet enough, however, you can use whichever brand you like.
    • Russian Dressing - Catalina or French dressing can also be used.

    Recipe Directions

    Lightly spray the bottom of the slow cooker insert with vegetable spray. Season the chicken with onion powder and black pepper. Place the chicken thighs on the bottom of a 3-quart slow cooker.

    Spoon the apricot jam over the chicken and top with the Russian salad dressing.

    Cover and cook on high for 3 hours. Chicken should reach an internal temperature of 165° Fahrenheit. That's it, so easy and tasty too!

    Serving Suggestions

    The recipe is loaded with a yummy sauce that goes great served over rice or with steamed vegetables. Also very tasty served with mashed potatoes.

    Tools Used

    • 3-quart crockpot (←affiliate link) If you are looking for a programmable model this 3.5 quart slow cooker (←affiliate link) from Cusinart is also very nice.

    How to store leftovers

    Store the leftovers in a covered container and refrigerate for up to 2-days.

    FAQ's

    How do I make my own Russian Dressing for the Apricot Chicken?

    In a small bowl or measuring cup mix together ⅓ cup mayonnaise, 2 chili sauce, 2 teaspoons dried minced onion, ¾ teaspoon prepared horseradish, ½ teaspoon Worcestershire sauce, ¼ teaspoon smoked paprika, ¼ kosher salt, a pinch of dry mustard, and ¼ teaspoon black pepper. Stir well.

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    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    Apricot chicken tendors on plate.

    Slow Cooker Apricot Chicken

    With 5 simple ingredients, this sweet and savory chicken recipe is one of my favorites and I hope yours also.
    4 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 5 minutes
    Servings: 2 servings
    Calories: 692kcal
    Author:Sydney Dawes

    Ingredients

    • ¾ pound Chicken Thighs boneless skinless
    • ½ teaspoon onion powder
    • ½ teaspoon black ground pepper
    • ½ cup Apricot Jam
    • ½ cup Russian Dressing

    Instructions

    • Season the chicken with onion powder and black pepper. Lightly spray the bottom of the slow cooker insert with vegetable spray. Place the chicken thighs on the bottom of a 3-quart slow cooker.
    • Spoon the apricot jam over the chicken and top with the Russian salad dressing. Cover and cook on high for 3 hours. Chicken should reach an internal temperature of 165° Fahrenheit,

    Notes

    • If doubling the recipe use a 4-quart slow cooker.

    Nutrition

    Serving: 1g | Calories: 692kcal | Carbohydrates: 71g | Protein: 42g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 208mg | Sodium: 1027mg | Fiber: 1g | Sugar: 46g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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