Crock Pot Apricot Chicken

"Posted in response to a request; from Company's Coming Slow Cooker Recipes."
photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by esteban photo by esteban
photo by WorkNMomma photo by WorkNMomma
photo by WorkNMomma photo by WorkNMomma
Ready In:
8hrs 20mins


  • 12 cup French dressing
  • 12 cup apricot jam
  • 1 (1 1/2 ounce) packet dry onion soup mix
  • 3 lbs skinless chicken pieces


  • In a bowl, whisk together dressing, jam and soup mix.
  • Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Questions & Replies

  1. In the picture there are around buns? Or are they round potatoes? I am curious and would like to see the recipe for them. This recipe is also great on carrots! I didn’t want to get rid of the extra sauce because I had made too much. So in a separate pot I put it in with some carrot dollars. Everyone loved it!
  2. Is the French dressing just liquid French salad dressing?


  1. This is an outstanding recipe. I have made it for years. Instead of French dressing, I use Russian. Also, I use the whole amount of Russian dressing that is in a small bottle. Great with parsley potatoes. A sure keeper in your recipe box.
  2. The flavours in this chicken dish are divine. I used 3 chicken breasts and cooked on low for 3 1/2 hours. Just the right amount of tasty sauce. Thaks for posting. =)
  3. Also works with apricot sauce from Trader Joes! I use it with a bit of honey and spices like nutmeg and cinnamon.
  4. My mother made this as the first recipe that she prepared for my father after they got married, and I continued the tradition with my husband! I ususally bake this in the oven, and finish it off by turning on the broiler for a few minutes. This caramelizes the sauce and gives the chicken a nice crunchy exterior and beautiful color.
  5. I'm making this recipe for the 2nd time (in the oven, as I write this), and it's delicious. I followed the sauce ingredients as written. The only changes I made: I used 4 large chicken thighs, (about 1 lb) and baked it in the oven at 350, for 55 min. That's also the method I used last time, cause it's cold and rainy outside. I like extra sauce, so even though chicken weight was reduced, kept the sauce the same. Will serve over rice. Yummy.


  1. i made something similar years ago, but done in the oven. i like the addition of the onion soup mix! im guessing it mellows down the sweetness a little. in the one i make, i added about 10 fresh sage leaves, which added another layer of flavor. you could probably use dried sage too


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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