- Serves 6
- Makes 1
- 15 minutes
- Difficulty Easy
- 11 Ingredients
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?
- 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.
- It’s versatile! If you do like it sweet, go ahead and switch out the chicken stock for apricot nectar – or go half/half.
- The entire family will be asking for more – it’s a flavour for all ages.
- You can double the recipe easily (as long as your slow cooker has the room).
- You can freeze leftovers.
- The meat from the chicken is perfect to shred into a salad next day.
- 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. Around the same time, the Maggi and Continental brands of dried soups arrived in Australia.
The recipe became a 1970s classic and has been absorbed into Australian culinary culture. Maggi still produces an Apricot Chicken recipe base. It’s almost as delicious as this recipe
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?
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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 Olive Oil
- 1 tsp Salt & Pepper
- 2 tbsps Fresh Herbs (to garnish)
- 1 tsp Cornflour (optional)
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.
- 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.
- 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.
- Place lid on slow cooker and cook for at least 4 hours on high or 8 hours on low.
- 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.
- Garnish with a sprinkle of fresh herbs to serve.
Recipe Apricot Chicken Slow Cooker Style
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