Crockpot apricot chicken


Done in 4-5 hours

6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup apricot preserves or jam
1/8 tsp. pepper

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked rice or pasta. Serves 6.

I have compiled a crockpot recipe book and have been wanting to try this recipe for a while. All of my family LOVED it! However, I did not have the 4 to 5 hours to cook it in the crockpot, so I threw it all together and baked it in the oven at 400 degrees for an hour.

When it was done, I poured the sauce into a pan, added some cornstarch, and made gravy.

I made pasta, drizzled some gravy over the pasta, and shredded the chicken over the pasta for the kids. I served it with carrots and bread. They all LOVED it!

AND, my husband loved it too! It’s also excellent to dip your bread in the gravy! A DEFINITELY keeper for our family!

A chicken in your crockpot is a wonderful thing. In the moist environment and low cooking temperature of a crockpot, the chicken’s flavors and texture blossom. Nothing tastes as ‘chickeny’ as a chicken in the crockpot!
Remember that boneless, skinless chicken breasts can overcook in the crockpot. Make sure that these cuts don’t cook longer than 6-7 hours on low. Chicken thighs have a richer flavor, and can cook for a longer period of time; 8-9 hours is typical. And whole chickens cook for the longest time period; 8-10 hours is the norm. Be sure to follow the layering instructions in the recipe; chicken should be placed on top of root vegetables.