Saucy Apricot Chicken Recipe
- 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.
Reviews for Saucy Apricot Chicken
"Good with thick cut boneless pork chops too. We like rice for the sauce."
"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."
"have been making this for a long time, Yummy, and easy."
"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!"
"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!"
"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"
"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."
"Just so so."
"makes awesome leftover sweet/sour sauce i used 8 bone in thighs in my 6 qt"
"This was so simple and so good."
"Tasty, quick & easy. Whenever I serve this to new guests, someone always requests the recipe :-) Thank You, Dee!!"
"Very easy and tasty! I used chicken thighs instead of breasts and half the amount of apricot preserve and it was really good."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.