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

Saucy Apricot Chicken Recipe

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4.5 13 16
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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


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

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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.

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Reviewed May. 9, 2015

"Had this for the first time tonight for dinner. It is so easy to make, and my husband and I really enjoyed the fruity flavor. White wine went really well with it. Will be making this again. Thank you for sharing this recipe."

Reviewed Oct. 23, 2014

"have been making this for a long time, Yummy, and easy."

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!"

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!"

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!"

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