Apricot Chicken

Name: Slow Cooker Apricot Chicken with Dijon Mustard
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (18 oz) jar apricot jam; 2 tbsp water; 1/4 cup soy sauce; 2 tbsp Dijon mustard; 1 packet dry onion soup mix; 1 tsp seasoning salt; 1 tsp garlic powder; 1/2 tsp ground ginger; 2 lbs boneless, skinless chicken thighs or breasts; 2 tbsp sliced green onions, for garnish

Slow cooker apricot chicken is a hands-off weeknight dinner where boneless chicken thighs or breasts braise in a sweet-savory glaze of apricot jam, soy sauce, and Dijon mustard. The minimal ingredient list and 'dump and go' method make it foolproof for busy cooks.

⚡Slow Cooker

🌍American 🏷️Apricot chicken 🏷️Slow cooker chicken 🏷️Easy dinner 🏷️Weeknight meal

🏷️Sweet and savory

🏷️Chicken thighs

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dinnerin321onTikTok

Total

6h 5m

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

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dinnerin321onTikTok

Ingredients

1 (18 oz) jar apricot jam
2 tbsp water
1/4 cup soy sauce
2 tbsp Dijon mustard
1 packet dry onion soup mix
1 tsp seasoning salt
1 tsp garlic powder
1/2 tsp ground ginger
2 lbs boneless, skinless chicken thighs or breasts
2 tbsp sliced green onions, for garnishoptional

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Instructions

1
To a slow cooker, add the apricot jam.
2
Add a little water to the empty jam jar, swirl it around to get the remaining jam, and pour it into the slow cooker.
3
Add the soy sauce, Dijon mustard, dry onion soup mix, seasoning salt, garlic powder, and ground ginger to the slow cooker.
4
Whisk all the sauce ingredients together until the jam is mostly dissolved.
5
Add the boneless, skinless chicken and stir to coat it completely in the sauce.
6
Cover and cook on low for 6-7 hours, or on high for 2-3 hours.
7
Once cooked, use two forks to shred or break the chicken into smaller pieces directly in the slow cooker.
8
Serve the chicken and sauce, garnishing with sliced green onions if desired.

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Tips & Notes

Pro tips

Pat chicken dry before adding to the slow cooker to allow the glaze to coat evenly rather than steam off.
Use boneless thighs over breasts if possible—they remain tender after 4–6 hours; breasts can dry out if cooked past 165°F.
Resist the urge to stir frequently; let the chicken braise undisturbed so the glaze develops proper flavor and consistency.
Taste and adjust seasoning in the last 15 minutes; soy sauce and jam flavors can intensify as liquid reduces.

Substitutions

apricot jam → peach jam or orange marmalade (reduces apricot flavor; adjust soy sauce to taste)
Dijon mustard → yellow mustard (milder flavor; use same amount)
dry onion soup mix → 1 tbsp instant minced onion + 1 tsp beef bouillon powder (lighter onion flavor)
ground ginger → 1/2 tsp fresh grated ginger (stronger, fresher note; do not use powdered ginger substitute directly)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of water if the glaze has thickened too much.

Equipment

slow cooker (4–6 quart)

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Breasts will cook slightly faster (3–4 hours) and be leaner, but thighs stay juicier. Check internal temperature at 165°F (74°C) either way.

How do I thicken the apricot sauce?

In the last 30 minutes, mix 1 tbsp cornstarch with 2 tbsp water, stir into the slow cooker, and cook on high until the sauce coats the back of a spoon.