Crockpot Apricot Chicken

02 Nov


  • 6 frozen skinless, boneless chicken breasts (not thawed)
  • 1 pkg. dry onion soup mix
  • 1/2 cup Russian or French salad dressing
  • 1 cup apricot preserves or jam
  • 2 tablespoons apple cider vinegar
  • 1 tsp. dried thyme or basil leaves
  • 1/8 tsp. pepper


In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened.

Serve with hot cooked rice or pasta.

Serves 6


Posted by on November 2, 2009 in Chicken, Recipes


2 responses to “Crockpot Apricot Chicken

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