Apricot Chicken for the Gourmet Crock Pot

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal.

Ingredients Nutrition


  1. In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
  2. In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
  3. Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
  4. Add the garlic and grated ginger and stir for 3 to 5 minutes.
  5. Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
  6. Cook for 5 minutes.
  7. Place chicken in the crock pot and pour the onion mixture over.
  8. Cover and cook on low for 3 to 4 hours, until the chicken is tender.
  9. The last 30 minutes of cooking, add the apricots and saffron water.
  10. Finish cooking and serve immediately on top of saffron rice.
Most Helpful

Good and simple. Smelled great while it was cooking. Thanks for sharing, Paula. Made for ZWT9.

lazyme August 25, 2013

This was pretty good. I marinated the chicken overnight. I didn't have any saffron but I threw in a saffron rice mix that I had. I don't care fo cinnamom and used allspice instead. And I used walla walla's instead of the general yellow onions as well as peaches instead of apricots since that's what I had. A nice combination of flavors and it was great to sit down to a hot meal as cold as it's gotten.

Amis September 22, 2005

This was good. I think it would have been even better if I had marinated the chicken first.

Chef Patience September 20, 2005