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Slow Cooker Apricot Chicken

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Slow Cooker Apricot Chicken

I’m cheap.


At least when it comes to eating out that is.  Now, don’t get me wrong we eat out from time to time; however, I have a very hard time justifying spending nearly $20 on 2 meals when I can make a meal feed 4-6 for less than $5-10.

See my point?

I’m with the rest of you though and have nights where I am way too busy or tired to make dinner.  I typically know in advance if there is just no way that dinner will be done.  So, on those nights, I pull out my handy slow cooker!

This particular day I wanted to make this Apricot Chicken from Cooking Light.  The original recipe is grilled, but I knew that this particular day there would be no time for grilling.

So, what did I do?

I tossed it all in the slow cooker and with little to no work on my part…dinner was done at 5:00!

It was, tender, juicy and falling off the bone.  Then, it had the subtle hints of apricot.  Delicious.

Slow Cooker Apricot Chicken

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Slow Cooker Apricot Chicken

Yield: 6-8 Drumsticks


  • 6-8 Chicken Drumsticks
  • 3 Tbsp Apricot Preserves
  • 2 Tbsp Red Wine Vinegar
  • 1 1/2 Tbsp Olive Oil
  • 1 Garlic Clove, Crushed
  • 1/2 Tsp Sea Salt
  • 1/4 Tsp Ground Black Pepper
  • 1 Cup of Chicken Broth
  • Cooking Spray


  1. Spray a 5 quart slow cooker with cooking spray.
  2. Place the chicken in the slow cooker, then add all remaining ingredients evenly over the chicken.
  3. Cover and cook on low for 8 hours.

Note:  I have made this many times without issues of having the chicken burn or dry out using this exact recipe; however, if you are concerned with this aspect of not enough liquid, add a can of chicken broth or 1-2 cups of water.  This should avoid it from drying out and the chicken should be tender, juicy, and fall off the bone.  If you prefer, you can also check it after 6 hours.

Update: 1/21/15 - I have added the Chicken Broth to the ingredient list due to feedback on the recipe.  I am still able to make this without the broth, but it will keep the chicken from drying out by adding it and ensure that it will be juicy.  I would use 1 cup, but you can add additional broth to be sure to avoid drying out.

Adapted From:  Cooking Light


Disclosure:  I am a partner with Cooking Light; however, all thoughts and opinions are my own.

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23 Responses to “Slow Cooker Apricot Chicken”

  1. Aggieposted July 3, 2013 at 8:05 am

    I am cheap about eating out when it’s a last minute/I don’t have a clue what to make for dinner type meal!! I hate wasting money when I know I can make something at home.
    I need more slow cooker recipes in the rotation. I think everyone would love this one, I may try it with boneless chicken thighs!


    • Kristyreplied July 3rd, 2013 at 8:10 am

      I love using boneless thighs in these types of recipes too!! I’m sure it’ll be tasty!

  2. Emmaposted September 23, 2013 at 4:07 pm

    Made this for dinner tonight. It cooked on low for 6 hours and completely dried out and burnt the chicken. Had to throw it out.


    • Kristyreplied September 23rd, 2013 at 4:10 pm

      I am sorry it didn’t work out for you. Ours turned out extremely juicy. The picture above is right after I took it out and actually I kept it in there longer than 8 hours on warm. Did you use drumsticks or a different cut of chicken?

      • Emmareplied September 26th, 2013 at 1:45 pm

        I used breasts.

        • Kristy Stillreplied September 26th, 2013 at 1:50 pm

          Just trouble shooting but I wonder if it’s b/c the drumstick are more fatty than chicken breast.

    • Amyreplied July 11th, 2014 at 12:05 pm

      I can see where this would happen. I think the recipe looks wonderful, but my very first thought was, “is that really enough liquid for the crock pot for 6 + hours?”. Kristy ~ once you mixed up the sauce, how much was there to pour over the chicken. I am just wondering what to expect.

    • Kristyreplied July 21st, 2014 at 8:14 pm

      Hi Amy – It is very little liquid in this, which for us worked out just fine. I actually cook chicken like this often and have never had a problem; however, you can use a can of chicken broth or water to pour over it as well, to be certain it does not burn or dry out especially if you may have it cooking longer. It will just have more of the fall off the bone affect, but still should taste great!

  3. Kimposted July 10, 2014 at 11:57 pm

    I will try this but may add some pepper flakes to make it a bit sweet and spicy


  4. Larryposted July 12, 2014 at 8:48 pm

    Loved this recipe. I sliced up and added a fresh apricot, just to give me the feeling that I was cooking.


    • Kristyreplied July 21st, 2014 at 8:04 pm

      So glad you enjoyed it!

  5. Evitaposted July 21, 2014 at 5:40 pm

    So I read your comments and I agree I don’t think 2 Tbsp of preserves or any of the liquid stuff was enough to cover those 8 pieces of chicken. So I stepped mines up a bit. I have 4 drumsticks and 3 chicken tenders (for the little one) and I put about 4-5 TBSP of apricot preserves because once it mixed with the red wine vinegar you didn’t taste any apricot. I then put a little bit of chicken stock because like I said before I didn’t think that was enough liquid. I cut of some apricot, onions, green peppers and I have it on high for 2 hours then I will check it and then turn it to low so as to not burn. hopefully it comes out tasty.


    • Kristyreplied July 21st, 2014 at 8:12 pm

      I like to add extra sometimes too; however, with this recipe I adapted it from a Cooking Light recipe and they are very particular on measurements b/c they stick to strict nutritional guidelines. I would def add more if you prefer it. As far as the liquid goes, I cook chicken similar to this all the time and have yet to have any issue with it but you can certainly add broth or water to it if you prefer. I think the additions you made sound great too, I may try that soon b/c I have green peppers and onions coming up like crazy in our garden! Great idea!

  6. Courtneyposted August 5, 2014 at 12:43 am

    Made this with minor adjustments (half the vinegar, more apricot preserves, and a cup of chicken broth) – it was falling off the bone YUM. My daughter asked me to make it again 🙂


    • Kristyreplied August 5th, 2014 at 7:41 am

      Glad you liked it! I love the fall off the bone chicken…so delicious!

  7. Sandra Godofskyposted November 2, 2014 at 4:26 am

    Great simple recipe. I added the broth to make sure there was no problem with drying out. Also added more apricot preserves. This is on the fast track to becoming one of my “picky” husband’s favorites! Made it for my guests and they loved it too.


    • Kristyreplied November 2nd, 2014 at 7:25 am

      Yay!! So glad you enjoyed it! It’s so nice to make especially during the busy seasons ahead!

  8. Lindaposted January 21, 2015 at 5:46 pm

    I put this in the crock pot today. It was WAY over cooked after 8 hrs. I used boneless chicken breasts. Next time I’m going to cook it in the oven. I think the flavors would be really good if not over cooked.


    • Kristyreplied January 21st, 2015 at 5:58 pm

      Oh no! I am so sorry it did not work out. I am honestly wondering if it has to do with the heat level of the crock pot that is used because I make this regularly without an issue.

  9. Laurenposted January 25, 2015 at 10:48 am

    Just got this going in my crock pot to be lunch for the week! I didn’t really measure anything but added a few spoonfuls of apricot preserves, whatever was left in the box of chicken stock (a little over 1 cup), some chopped onion, few splashes of sold old red wine (that’s probably turned to vinegar by now), about 1 tsp garlic powder, black pepper and some crushed red pepper. No salt because i figured there’s plenty in the broth. Looking forward to eating it! 🙂



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