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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


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


  • 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.

Nutritional Facts

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

Reviews for Saucy Apricot Chicken

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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!"

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"

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"

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."

Reviewed Oct. 28, 2011

"Just so so."

Reviewed Oct. 4, 2011

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

Reviewed Jul. 13, 2011

"This was so simple and so good."

Reviewed Mar. 21, 2011

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

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.