If you grew up in Australia, chance are that a slow cooked apricot chicken has made an appearance on your dinner table at least once - at least for fellow nineties kids! It's a simple, nostalgic, freezer-friendly meal that is perfect to set-and-forget when you have a super busy week.
Growing up in the 1990s, I'm pretty sure every Australian family had their own version of apricot chicken. Most of them were baked in a clear casserole dish with little flowers on the side - very seventies energy - and served with rice that soaked up all the sauce.
When it came time to develop this slow cooker version, I had to chat to my mum, who made apricot chicken throughout my entire childhood, to get her best tips. From there, I made a few tweaks to suit the slow cooker properly, keeping the classic flavours but adjusting things so the sauce is richer, the chicken stays tender, and it works for a batch chicken meal prep.
TL;DR
- Prep time: 5 minutes Cook time: 2-4 hours
- Meal prep: balanced with protein from chicken thighs, vegetables and rice to serve.
- Fridge storage: 4 days (store chicken and rice separate or opposite sides of container)
- Freezer storage: 6 months
- Reheating: 2-3 minutes in microwave
- Customise: adjust cut of meat, vegetables and what you serve with
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Why you'll love this recipe
Slow cooked. This is a true set-and-forget meal, perfect for busy days when you want dinner sorted without thinking about it. If you love this style of cooking, you'll also enjoy crockpot pesto chicken and slow cooker massaman beef curry.
Australian classic. If you grew up between the 1970s and 1990s, you've probably eaten some version of this dish - just like curry sausages or spag bol, every family does it a little differently.
Bulk prep friendly. Slow cooker meals are ideal for making large batches in one go, meaning less cooking during the week. If this is your vibe, try satay chicken in the slow cooker next.
Ingredients
Chicken thighs. This is what my mum always used and is traditional in the classic apricot chicken recipes which is why I've kept it instead of breast (despite finding they often release less liquidi n the slow cooker).
Many recipes use bone-in thighs, but for meal prep, boneless is far more practical.
Tinned apricots and apricot nectar. Using both adds flavour and texture - the nectar creates the sauce, while the tinned apricots break down to prevent the dish becoming watery.
French onion soup mix. A classic addition that brings salt, onion flavour, and depth; choose one with a strong onion base rather than fillers.
Onion & garlic. Sautéing these first builds flavour and stops the sauce tasting flat, which can be an issue in slow cooked recipes.
Vegetables. Button mushrooms are a nostalgic addition that mum always used to add in (which I thought was weird, but they really do work!). I also add carrots, beans and onions to bulk it out more.
See below for substitutions and variations.
Substitutions and variations
How to make slow cooker apricot chicken
Step 1: If your slow cooker has a searing or sauté function, heat it and sauté the diced onion and garlic directly in the bowl until softened and fragrant. If not, do this step in a frying pan on the stovetop.
Step 2: Season the chicken thighs lightly (if desired), then brown them briefly - either in the slow cooker (if it allows) or in the pan. You're not cooking them through, just adding flavour.
Step 3: Add the French onion soup mix, tinned apricots, apricot nectar, carrots and onion to the slow cooker. Stir to combine.
Cook on low for 4-6 hours or high for 2-4 hours.
Step 4: Add the green beans and mushrooms in the last hour of cooking so they stay tender, not mushy
If you'd like a thicker sauce, remove the lid for the final hour. If you're making this for meal prep, the sauce will naturally thicken once cooled and stored.
Step 5: Serve with rice.
My Top Tips
Sauté first. Cooking the onion and garlic beforehand dramatically improves flavour.
Add vegetables strategically. Softer vegetables go in later to prevent mushiness.
Meal prepping apricot chicken
This is a balanced meal prep option with protein from the chicken, vegetables for fibre, and rice to serve. It's also freezer friendly - the saucy, slightly sweet base helps keep the chicken tender and moist even after freezing.
Storing
Allow the dish to cool and then store cooked apricot chicken in airtight containers in the fridge for up to 4 days.
Keep the rice separate to prevent it soaking up too much sauce and going mushy.
Reheating
Add a small splash of water before reheating - this loosens the sauce and creates steam, which helps keep the rice fluffy rather than dry. Microwave on high for 2-3 minutes, stirring halfway through so the sauce heats evenly.
Freezing
Freeze in portioned containers for up to 6 months. Defrost overnight in the fridge and reheat gently.
I recommend freezing without the rice or separately as the apricot sauce is very saucey and will impact the texture of the rice if frozen together.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Slow cooker apricot chicken can turn watery because slow cookers trap moisture and don't allow evaporation like an oven-baked casserole does. Chicken also releases liquid as it cooks, especially if it hasn't been browned first. Using both tinned apricots and apricot nectar, sautéing the onion and garlic, and removing the lid for the last hour all help create a thicker, more balanced sauce that's better for meal prep.
Rice is the classic option and works best with slow cooker apricot chicken because it absorbs the sauce and makes the meal more filling. Jasmine or basmati rice are both great choices, but it also works well with mashed potatoes or even quinoa if you're changing things up. For meal prep, rice is the most practical and reheats consistently with the chicken.
It shouldn't be overly sweet when balanced correctly. The savoury notes from the french onion soup mix and sautéed onion help offset the sweetness from the apricot nectar and tinned apricots.
Other chicken thigh meal preps
Or, you can have a browse through my chicken thigh recipes for more delicious eats.
Recipe
Slow Cooker Apricot Chicken Thighs
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Equipment
Ingredients
- 1 kg (2 lb) chicken thighs, boneless see note 1
- 80 g (3 oz) French onion soup mix, approx.2, see note 2
- 800 g (1 ¾ lb) tinned apricots, approx.2 small tins
- 400 g (14 oz) apricot nectar, approx.1 tin
- 2 onions
- 6 cloves garlic
- 3 carrots
- 250 g (9 oz) button mushrooms
- 200 g (7 oz) green beans
- 500 g (2 ½ cups) rice, to serve, yields approx.8 cups
Instructions
Prepare
- Dice 6 cloves garlic and 1 onion
- Slice 3 carrots and the other onion into bite-sized chunks.
Cook
- If your slow cooker has a searing or sauté function, heat it and sauté the diced onion and garlic directly in the bowl until softened and fragrant. If not, do this step in a frying pan on the stovetop.
- Season the 1 kg chicken thighs lightly (if desired), then brown them approx. 1 minute each side - either in the slow cooker (if it allows) or in the pan.
- Add the 80 g (3 oz) French onion soup mix, 800 g (1 ¾ lb) tinned apricots, 400 g (14 oz) apricot nectar, 2 onions, 3 carrotsto the slow cooker. Stir to combine
- Cook on low for 4-6 hours or high for 2-4 hours.
- In the last hour, add the 250 g (9 oz) button mushrooms and 200 g (7 oz) green beans so they stay tender, not mushy.If you'd like a thicker sauce, remove the lid for the final hour. If you're making this for meal prep, the sauce will naturally thicken once cooled and stored.
- In the last 20 minutes, cook 500 g (2 ½ cups) rice your way or follow my tips and tricks.
- Serve apricot chicken with the rice.
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