Dump the chicken in the crock, pour these 3 things on top, and walk away. It sounds like a strange combination, but the sweet and savory glaze creates the most tender dinner imaginable.
This 4-ingredient slow cooker apricot chicken is the kind of weeknight dinner that feels almost too easy to be real. You literally dump the chicken in the crock, pour three things on top, and walk away. The combination of sweet apricot preserves, savory onion soup mix, and a splash of tangy French dressing sounds a little strange at first, but it melts down into the most tender, kid-friendly chicken with a glossy glaze. It’s one of those old-school Midwestern church potluck recipes that’s been passed around for years because it always gets empty plates and happy faces.
Serve this apricot chicken over a bed of fluffy white rice, buttered egg noodles, or creamy mashed potatoes so they can soak up every bit of that sweet and savory sauce. Add a simple green veggie on the side—steamed green beans, roasted broccoli, or a tossed salad with ranch—to balance the richness. Warm dinner rolls or garlic bread are great for sopping up the extra glaze, and if you want to make it feel a little special, sprinkle the finished chicken with a bit of fresh parsley right before serving.
4-Ingredient Slow Cooker Apricot Chicken
Servings: 6
Ingredients
2 to 2 1/2 pounds boneless, skinless chicken breasts 1 cup apricot preserves 1 (1-ounce) packet dry onion soup mix 1 cup French or Catalina salad dressing
Directions
Place the chicken breasts in an even layer in the bottom of a 5- to 6-quart slow cooker. If the pieces are very thick, you can cut them in half lengthwise so they cook more evenly and soak up more sauce.
In a medium bowl, stir together the apricot preserves, dry onion soup mix, and French or Catalina dressing until mostly combined. It’s fine if there are still a few little chunks of preserves.
Pour the apricot mixture evenly over the chicken, making sure all the pieces are well coated. The top should look generously covered with the bright orange, jammy mixture and specks of the dry soup mix.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and reaches an internal temperature of 165°F.
Once cooked, use two forks to gently shred or slice the chicken right in the slow cooker, stirring it into the sauce so every bite is coated. If you prefer whole pieces, just spoon the sauce over the top.
Taste the sauce and adjust if needed—if you’d like it a bit sweeter, stir in another spoonful of apricot preserves; if it’s too sweet, add a small splash of vinegar or a pinch of salt.
Serve the apricot chicken hot, spooning plenty of the sweet and savory glaze over your choice of rice, noodles, or potatoes.
Variations & Tips
For picky eaters, you can cut the chicken into bite-size pieces before cooking so it feels more like a saucy nugget dish—kids usually love the mild sweetness. If you don’t have French or Catalina dressing, you can swap in Russian dressing or even a mix of 3/4 cup Italian dressing with 1/4 cup ketchup for a similar tangy effect. To tone down the sweetness, use 3/4 cup apricot preserves and add 2 tablespoons of apple cider vinegar or lemon juice to the sauce mixture. For a little heat, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes or a spoonful of chili garlic sauce before pouring it over the chicken. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay extra juicy—just add about 30 minutes to the cook time on LOW. You can also add 1 to 2 cups of sliced carrots or bell peppers on top of the chicken before the sauce for a built-in veggie side. Leftovers reheat well and can be tucked into slider buns or wraps for an easy next-day lunch.
