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  • Serves 6
  • Makes 1
  • 15 minutes
  • Difficulty Easy
  • 11 Ingredients
May 7, 2020

51 Comments

Apricot Chicken Slow Cooker Style is here to make your midweek dinners a breeze!

We love any slow cooker recipe but we especially love THIS Apricot Chicken Slow Cooker style.

Why do you love THIS recipe for Apricot Chicken Slow Cooker style?

  1. It’s not as sweet as other recipes for Apricot Chicken.  We find that the apricots and a little of their nectar are enough sweetness for a savoury dish. No need to add a whole lot of sugar with tins of apricot nectar.
  2. It’s versatile! If you do like it sweet, go ahead and switch out the chicken stock for apricot nectar – or go half/half.
  3. The entire family will be asking for more – it’s a flavour for all ages.
  4. You can double the recipe easily (as long as your slow cooker has the room).
  5. You can freeze leftovers.
  6. The meat from the chicken is perfect to shred into a salad next day.
  7. If you don’t have a slow cooker, this recipe also works perfectly in the oven.

How long has Apricot Chicken been around?

According to Australian Food History Timeline, it’s been around since the 50s. There is a suggestion that it originated at the US Lipton company in 1952 as another use for its dried soup mix.

The recipe became a 1970s classic and has been absorbed into Australian culinary culture.

Our tips for the best Apricot Chicken Slow Cooker style

  • We recommend using bone-in dark meat chicken (e.g. maryland pieces, drumsticks, thighs with bone in) as these cuts won’t dry or toughen in the slow cooker
  • If you have the time, brown your chicken in olive oil and salt before placing into the slow cooker
  • If you aren’t browning your chicken, remove as much skin as possible from the chicken
  • Use fresh apricots if they are in season – double the amount of apricots for extra flavour

Is this the best Apricot Chicken Slow Cooker style recipe you’ve tried?

Once you’ve tried this, we’d love to hear if you think this recipe is awesome.  Let us know in the comments because we love feedback from our members.

If you LOVED this recipe, hit the LOVE button at the top of this recipe.


Ingredients (serves 6 | makes 1 Family Sized Meal)

  • 8 Thigh cutlets (bone in if possible) or Drumsticks
  • 1 packet French Onion Soup Mix
  • 1 cup Chicken Stock
  • 1 large Tin Apricot Halves
  • 1 tsp Dark Balsamic Glaze (or soy sauce)
  • 1 large Brown Onion (peeled and cut in half)
  • 3 Bay Leaves
  • 3 tbsps Bertolli Organic Extra Virgin Olive Oil Fruity Taste
  • 1 tsp Salt & Pepper
  • 2 tbsps Fresh Herbs (to garnish)
  • 1 tsp Cornflour (optional)

Method

  1. If your slow cooker is able to go onto the stovetop, use this to brown the cutlets in the olive oil, salt & pepper. If not, use a frypan and then transfer the cutlets to your slow cooker once browned.
  2. Sprinkle the soup mix over the cutlets, add the bay leaves and onion halves then pour over the apricot halves, the balsamic glaze and the chicken stock.
  3. Place lid on slow cooker and cook for at least 4 hours on high or 8 hours on low.
  4. If you like a thicker sauce, remove the chicken pieces and arrange these in a heatproof serving dish covered with foil. Remove the onion and bay leaves and discard. Make a paste of 1 - 2 tsps of cornflour in a little water and stir into the juices in the slow cooker. Turn the slow cooker to high and stir until the cornflour has thickened the juices. Spoon the juices including the apricots over the chicken.
  5. Garnish with a sprinkle of fresh herbs to serve.

Notes

This dish is absolutely perfect with a creamy mashed potato. Also wonderful served with brown rice or quinoa. Lightly steam a mountain of green veges like broccolini to accompany the dish.

Winter Salad with Garlic Aioli_Bertolli Organic Extra Virgin Olive Oil_Product ShotWe used Bertolli Organic Extra Virgin Olive Oil Fruity Taste in this recipe and couldn't be more excited about the flavour this oil brings to the recipe. Bertolli is the world’s no. 1 olive oil brand. Bertolli Organic is a range of extra virgin olive oils from organically grown olives. There are three flavour intensities so you can enjoy extra virgin with any dish; Gentile with a mellow, rounded flavour that goes well with white fish and other light flavours, Fruity with a fruity note that works well in dressings, marinades or for bread dipping and Robusto which pairs well with red meat or when roasting or BBQing. Bertolli Organic extra virgin olive oil contains just crushed olives, nothing else.  Extra virgin olive oil is rich in antioxidants. The Bertolli Organic range carry the Australian Certified Organic logo. Bertolli Organic Extra Virgin Olive Oil is available at Woolworths and selected IGA stores nationally.  
  • A good old fashioned recipe we all enjoy!

    Reply

  • As soon as I saw it, I thought 1970s… might try it anyway.

    Reply

  • Hmmmm, apricot chicken is a regular here, never in the slow cooker mind you. Cant wait to try it

    Reply

  • Love slow cooker meals quick an easy

    Reply

  • Love this recipe! absolutely delicious. Thank you for sharing!

    Reply

  • YUM ! I haven’t had this in years :)

    Reply

  • This looks good!

    Reply

  • This looks amazing and definitely something I can try in my slow cooker. It’s a constant on the bench at the moment so I’m always looking for new ideas.

    Reply

  • I make Apricot Chicken but instead of the French Onion Soup I use a Dutch Curry and Rice soup packet. I can’t wait to try this recipe and taste the difference

    Reply

  • I have never tried apricot chicken.Would love to try this recipe.

    Reply

  • My husband loves apricot chicken. I can understand you remove & discard the bay leaves, but why do you discard the onion ?

    Reply

  • I love apricot chicken but no one else in my family does

    Reply

  • Looks delicious. Thank you for sharing

    Reply

  • Looks like I need to get a slow cooker! Yummo

    Reply

  • We love apricot chicken! Add some curry for extra flavour!

    Reply

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