Apricot Chicken

Apricot Chicken created by TasteTester

very tasty, a creation of my own.

Ready In:
5hrs 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Place chicken in a 6 quart slow cooker sprayed with vegetable cooking spray.
  • Combine apricot preserves, Catalina dressing, onion soup mix, honey, mustard, and nutmeg, and 1/4 cup of water and stir well.
  • Cover chicken breatts with sauce mixture.
  • Cover and cook on low for 5-6 hours.
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RECIPE MADE WITH LOVE BY

@weekend cooker
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@weekend cooker
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"very tasty, a creation of my own."
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  1. Sydney Mike
    Absolutely enjoyed the ease with which this recipe came together, & then, the GREAT TASTING, FLAVORFUL CHICKEN meal that we had! The only change I made was to use just 4 large chicken breasts ~ Left all the other ingredients as indicated & served it all over brown rice! Definitely a keeper of a recipe! [Tgged, made & reviewed for Potluck Tag]
    Reply
  2. TasteTester
    Apricot Chicken Created by TasteTester
    Reply
  3. TasteTester
    There couldn't be any easier or faster way to get dinner ready than this recipe. No slicing, no dicing.... just mix the sauce and put it over the chicken in the crockpot! I really enjoyed the combination of the apricot preserves and the Catalina dressing. Although I love onion, I think the soup mix was a little strong for me, so I'm going to make it again using 1/2 of a can of condensed French Onion soup, which I think will be a little milder. DH loved it just as it was, though, and I followed your recipe exactly. I loved the sweet/sour taste that came through in the sauce, and it was very good with rice. Thanks for posting, weekend cooker!
    Reply
  4. lauralie41
    Loved your creation weekend cooker! I ran short on time today so I lightly browned the chicken breast in some olive oil than placed them in my casserole dish. Didnt have enough of the apricot preserves so I finished about 1/3 of a cup with peach preserves. Only had enough honey for 1 tablespoon so added 1 tablespoon of honey mustard and 1 tablespoon of dijon mustard. Baked the chicken for one hour in a covered casserole dish at 350. Removed the lid and baked about 20 extra minutes to get the sauce thickened a little more. This was a wonderful sauce, reminded me of the sweet sour sauce from a chinese restaurant. I think marinating the chicken in the sauce and than grilling would be wonderful too. Served over rice and the chicken was so tender, enjoyed it a lot. Will make this again using my crock pot and give the recipe 5 stars for being so versatile and tasty. Made and reviewed for the Potluck Party tag game in the game forum.
    Reply
  5. weekend cooker
    very tasty, a creation of my own.
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