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Saucy Apricot Chicken Recipe
Saucy Apricot Chicken Recipe photo by Taste of Home

Saucy Apricot Chicken Recipe

Publisher Photo
Four ingredients are all you'll need for Dee Gray's tender chicken entree. "The tangy glaze is just as wonderful with ham or turkey," notes the Kokomo, Indiana reader. "Leftovers reheat nicely in the microwave."
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 6 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 jars (12 ounces each) apricot preserves
  • 1 envelope onion soup mix
  • Hot cooked rice

Directions

  1. Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice. Yield: 6 servings.
Originally published as Saucy Apricot Chicken in Quick Cooking November/December 2001, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Saucy Apricot Chicken

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 15, 2014

We really enjoyed this dish. As there are only 2 at home to cook for, I did make a few adjustments but this recipe always turns out beautifully if you don't overcook. Thank you for a great recipe!

MY REVIEW
Reviewed Jan. 29, 2014

I also added russian dressing and only 1 jar of apricot. I cooked on low for 6-7 hrs and then served over whole grain brown rice. MMmmmmm!

MY REVIEW
Reviewed Oct. 1, 2013

I actually used one jar of apricot jelly, then, 1 bottle of Russian dressing, and the onion soup mix and chicken-- I cooked it for 6 hours in the slow cooker, because I used very large boneless skinless chicken breasts, and served it over jasmine rice-- it was great!

MY REVIEW
Reviewed Aug. 6, 2013

I could not find Apricot Preserves so I used Apricot Jelly. I would use only 1 jar next time and not cook the chicken for the required time. It was very good and will make it again

MY REVIEW
Reviewed Jan. 30, 2013

This is a good recipe, but makes way too much sauce for only the 24 oz (1 1/2 lbs) of chicken called for. Next time I will double the amount of chicken, which will feed us longer and make better use of the plethora of sauce.

~ Theresa

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