I love Slow Cooker Apricot Chicken.. it bubbles away all day making you so hungry.
And OMG the smell….. you’ll wish it’s dinner time really soon! The kids are huge fans of Slow Cooker Apricot Chicken, too.
I love Slow Cooker Apricot Chicken served with mashed potato, it’s also realllyyy yummy with plain rice! But then you can have it on anything!
Little Fact: Did you know that Slow Cooker Apricot Chicken was one of the first recipes that were put on the Stay at Home Mum site? That’s because it is on such high rotation at my house.
Chicken pieces are perhaps the most affordable cut of meat there is at the moment – I usually buy a few kilograms of chicken legs for less than $4 per kilogram – and load up the slow cooker to capacity!
Also, look at Chicken Maryland in the deli section of your local Supermarket – it is the thigh and the leg joined together – they are very easy to separate – and you can pick them up for just a few dollars per kilogram!
Using Chicken Breast Versus Chicken Pieces for Slow Cooker Apricot Chicken:
Chicken pieces are so economical, plus meat on the bone is much tastier than chicken breast which can easily dry out on the slow cooker and can taste bland. If you are serving this to kids and they don’t like eating chicken on the bone, cook the chicken pieces, then use a fork to remove the meat – it’s really easy as it will just fall away.
Want Something a Bit Fancier?
If you are wanting a bit more flavour, add a teaspoon of curry powder to the mix – then you have Slow Cooker Curried Apricot Chicken! Delicious!
Slice onion into rings and place in the bottom of the slow cooker.
Layer the chicken pieces on top.
Pour over the packet of French onion soup mix and pour the apricots over the top.
Cook on LOW for 4 - 5 hours or until chicken is tender and starting to fall off the bone. If you are using boneless chicken, cut down the cooking time by an hour (keep checking!).
Give it a good stir every two hours.
Recipe Hints and Tips:
- Never cook chicken pieces in the slow cooker for more than 5 hours, or it will be dry and stringy.
- Recipe can be frozen. Let the mixture cool and add the chicken AND liquid to a ziplock bag (3/4 fill the bag) for up to three months.
- If you would like Apricot Chicken Curry - add a teaspoon of curry powder.
- Dried apricots are great in this recipe too.