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Saucy Apricot Chicken

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


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


  • 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.

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  • LPHJKitchen
    Oct 2, 2016

    This was very good. We really liked the sweetness from the preserves. Plus, 4 ingredients?! Simple enough for a tasty meal!!!

  • Gayle.Ann
    Jul 23, 2016

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

  • Rosemary Swope
    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.

  • step210
    Oct 23, 2014

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

  • mjmurphy
    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!

  • amysmess
    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!

  • jenniferp83352
    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!

  • derb522002
    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

  • allard
    May 24, 2013

    No comment left

  • lurky27
    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