This slow cooker apricot chicken is one of those weeknight suppers I make almost on autopilot: chicken thighs in the crock, a generous spooning of apricot preserves over the top, plus just two pantry ingredients to round out the flavor. The idea likely stems from those retro three- and four-ingredient crockpot recipes that swept through Midwestern kitchens in the ’70s and ’80s—sweet, sticky, and comforting. Here, the preserves melt down into a glossy sauce that clings to the chicken, giving you a sticky, almost lacquered finish with almost no hands-on work.
Serve the apricot chicken over fluffy white rice, brown rice, or buttered egg noodles to catch every bit of the sticky sauce. A simple green vegetable—like steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette—balances the sweetness nicely. If you enjoy bread at the table, warm crusty rolls or a baguette are perfect for swiping through the extra sauce in the slow cooker.
Slow Cooker Apricot Chicken ThighsServings: 4
Ingredients
2 1/2 to 3 pounds bone-in, skinless chicken thighs (about 6 to 8 pieces)
1 cup apricot preserves
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
Directions
Trim any excess fat from the chicken thighs, but leave them otherwise intact. Pat them dry with paper towels so they fit snugly in the slow cooker without excess moisture.
Arrange the raw chicken thighs in a single layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep them mostly in one layer so they cook evenly.
In a small bowl, stir together the apricot preserves, soy sauce, and apple cider vinegar until fairly smooth. You don’t need it perfectly blended; just make sure there are no large clumps of preserves.
Spoon the apricot mixture generously over the chicken thighs in the slow cooker, making sure each piece is coated. Pour any remaining mixture over the top so it can drip down around the chicken as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). The sauce will look loose at this point but will thicken slightly as it stands.
Once cooked, taste the sauce and adjust if needed, adding a splash more soy sauce for saltiness or a teaspoon of vinegar for brightness. If you prefer a thicker, stickier sauce, transfer the cooked chicken to a plate and tent with foil, then pour the sauce into a small saucepan and simmer on the stovetop for 5 to 8 minutes until slightly reduced before spooning it back over the chicken.
Serve the chicken thighs hot, spooning plenty of the sticky apricot sauce over each portion.
Variations & Tips
For a touch of heat, add 1/4 to 1/2 teaspoon of red pepper flakes or a small squeeze of sriracha to the apricot mixture before spooning it over the chicken. If you prefer boneless, skinless chicken thighs, use the same weight and shorten the cook time slightly, checking for doneness around 4 hours on LOW or 2 hours on HIGH. To lean the dish out further, you can use chicken breasts, though they’re more prone to drying out—keep them on LOW and start checking after 3 1/2 to 4 hours. For a bit more complexity, stir in 1 teaspoon of grated fresh ginger or 1 minced garlic clove with the preserves, soy, and vinegar. You can also scatter sliced green onions and toasted sesame seeds over the finished dish for color and texture. If you’d like extra sauce, increase the apricot preserves to 1 1/2 cups and the soy sauce to 1/3 cup, keeping the vinegar at 2 tablespoons and reducing on the stovetop if you want it very sticky.
