Total Time
5hrs 5mins
Prep 5 mins
Cook 5 hrs

This can cook slow for 4 to 5 hours or regular for 1 hour.

Ingredients Nutrition

  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (8 ounce) bottleof red Russian salad dressing
  • 1 (8 ounce) jar apricot jam
  • 4 chicken leg quarters


  1. Combine the dry soup mix, dressing, and jam; mix well until there are no lumps.
  2. Wash the chicken, pat dry. slightly overlap in glass dish.
  3. Spoon and spread 1 tablespoon or more of the sauce over each piece. Bake/slow cook at 225°F for 4 to 5 hours or it can be done for 1 hour at 350°F.
Most Helpful

This recipe is fantastic. A roomate of mine in college used to make this for our house of five poor college students. Twenty-three years later, I am still making it for my family with parsley potatoes and garlic green beans. I use 6 skinned whole chicken legs. This also can be cooked in a crockpot. Give this recipe a try.

Audrey M March 13, 2003

Good stuff! This was Easter dinner this year, and Mom agrees with the 5 stars. Very easy to mix up, and the just pop in the oven and forget it. Great blend of flavors. I used chicken leg quarters.

ReeLani April 21, 2003

We had this last night, I used 4 chicken thighs and made half the sauce. We LOVED this recipe, it will be repeated many times at our house. Recipe Fairy, thank you so much. Mary

Mary in OR April 24, 2003