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Saucy Apricot Chicken Recipe

Saucy Apricot Chicken Recipe

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 YIELD: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.

Reviews for Saucy Apricot Chicken

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MY REVIEW
Gayle.Ann User ID: 7196009 251762
Reviewed Jul. 23, 2016

"Good with thick cut boneless pork chops too. We like rice for the sauce."

MY REVIEW
Rosemary Swope User ID: 1654672 226108
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."

MY REVIEW
step210 User ID: 8054576 204558
Reviewed Oct. 23, 2014

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

MY REVIEW
mjmurphy User ID: 1434956 38966
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
amysmess User ID: 7202245 129141
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
jenniferp83352 User ID: 3684174 57047
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
derb522002 User ID: 7361713 51116
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
lurky27 User ID: 1251896 32398
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"

MY REVIEW
cwbuff2 User ID: 5946195 37625
Reviewed Aug. 19, 2012

"Four to 5 hours, even on low, is way too long to cook chicken breasts, which overcook so easily. I would reduce the cooking time to 2-2 1/2 hrs. Also, the sauce did not come out looking anything like the picture. Otherwise it tasted OK, maybe you'll like it."

MY REVIEW
bjsilve0 User ID: 172187 57043
Reviewed Oct. 28, 2011

"Just so so."

MY REVIEW
chaotticcutie User ID: 3624497 33888
Reviewed Oct. 4, 2011

"makes awesome leftover sweet/sour sauce i used 8 bone in thighs in my 6 qt"

MY REVIEW
alaskanarwal User ID: 2908461 112659
Reviewed Jul. 13, 2011

"This was so simple and so good."

MY REVIEW
City Gal In The Country User ID: 5891354 92467
Reviewed Mar. 21, 2011

"Tasty, quick & easy. Whenever I serve this to new guests, someone always requests the recipe :-) Thank You, Dee!!"

MY REVIEW
kkmitta User ID: 3145704 112658
Reviewed Jan. 27, 2011

"Very easy and tasty! I used chicken thighs instead of breasts and half the amount of apricot preserve and it was really good."

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Wine Pairings

Light-Bodied White Wine

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