This slow cooker apricot chicken recipe is so incredibly easy, it’s perfect for really busy weeknights – just a 5 minute prep with minimal ingredients! Juicy chicken thighs are combined with apricot jam and sesame oil for a sweet and sour flavor.
Why Make This Recipe
As a new mom who has now realized the witching hour perfectly coincides with dinner time, I’m looking for quick and easy recipes. If it’s items I already have in the pantry, that’s even better.
- This has just 7 main ingredients and most are pantry staples.
- It freezes and reheats well, making it a great recipe for new parents, busy weeknights, or to bring to a sick friend.
- It requires zero cooking effort – just dump everything in the crock pot!
- It fits a migraine diet, is dairy free, and gluten free.
- It’s an MSG-free, migraine-friendly way to get the flavor of sweet and sour chicken.
Ingredients You Will Need
- Apricot Jam or Preserves– If you’re in the in the elimination period of your migraine diet, you will have to avoid citrus. A few that I’ve found without citrus are Trader Joe’s Low Sugar Apricot Jam, Stonewall Kitchen, and Thrive Market. I typically use the Trader Joe’s brand for this recipe. Smuckers Apricot Preserves would also be ok. Bonne Maman also has a great one, but it does contain lemon juice if that is tolerated well. I have used this as well.
- Chicken Thighs or Breasts – When using a slow cooker, it’s always best to go with chicken thighs as they’re much more forgiving with high heat. This is especially helpful if your slow cooker is anything like mine and the “warm” setting still results in a low simmer! This way you don’t have to pay too close attention to when the chicken is done, although they do take about an hour longer to cook.
- Shallots – Shallots have sort of an onion/garlic flavor combo, making them perfect for this recipe. You don’t need extra ingredients – just shallots! Fresh shallots, not dried, should be used for this particular recipe.
- Coconut Aminos – This is a soy-free substitute for soy sauce. You can definitely use soy sauce if you’re not sensitive to soy or not in the elimination period of a migraine diet. Keep in mind, coconut aminos are sweeter than soy and have less sodium. You may need to adjust your seasoning accordingly.
- Toasted Sesame Oil – Don’t skip this ingredient! Found in most grocery stores, it’s necessary for a nutty, deep flavor that transforms this into an Asian-inspired version of apricot chicken.
I know it seems like we should be adding more liquid to the mixture, but trust me, the chicken will give off plenty of juice as it cooks. This combines with the apricot jam, sesame oil and coconut aminos for a nice sauce over rice.
Recipe Substitutions
This crockpot apricot chicken is already dairy free and gluten free, but here are some more substitution ideas if you need them.
- Use mango or peach jam instead of apricot.
- Soy sauce can be a substitute for coconut aminos (if not on a migraine diet).
- Use 3 cloves of garlic instead of shallots.
How to Make
This is as simple as it gets! Start by chopping shallots and placing your chicken thighs or breasts in the bottom of the slow cooker. Then cover with the apricot jam, sesame oil, shallots, coconut aminos and salt and pepper. You can mix everything together so the chicken gets fully coated.
Turn the heat to “low” and place the cover on top of your slow cooker. All you have to do is wait 3 hours and the chicken should shred very easily. If not, it needs more time.
There are two ways to shred this chicken:
- Use two forks to “pull apart the chicken in different directions”. I prefer this method so I don’t dirty another dish!
- Place the chicken breasts into a kitchen aid mixer and mix on a very low setting till pulled apart.
Tips and Tricks
- The toasted sesame oil is important. You can find this at most grocery stores – especially at whole foods or Asian markets.
- If you’d like, you can add fresh ginger to the mix.
- Sriracha is wonderful to add if you like some heat. Here are a few pantry staples I recommend. I used Underwood Ranch for this recipe.
- I have yet to try this recipe in the instant pot, but I imagine it would work with a 30 minute cooking time and 1/2 cup of broth…if you do try it, let me know what worked for you! With a chicken breast, you will need to decrease the cooking time to about 2 hours on low heat. If the chicken shreds easily, it’s done.
- As for citric acid, remember it is ok to have on the Heal Your Headache diet. And all jams need some kind of acid to pair with pectin and help everything set to the right consistency. If pectin is an issue, you may have to make your own at home.
How to Freeze and Reheat
This chicken freezes really well if you have leftovers, which I would recommend doubling the recipe if you intend to meal prep. To do this, I place the chicken with the sauce in a ziplock bag, or a freezer-safe reusable bag. Lay it flat in the freezer so it can be stacked easily without taking much space.
To defrost, simply pull it out the night before and place in the fridge or place the bag in warm water for a few minutes. You can reheat in a covered baking dish at 350 degrees F for about 15-20 minutes or microwave.
Side Dishes for Apricot Chicken
I think this is best paired with white or brown rice – you’ll definitely want something to soak up the sauce. Since this recipe has some Asian flavors to it, the rice goes great with it.
Some other ideas would be my grilled bok choy recipe, simple baked broccoli or sautéed green beans.
If you love this sesame apricot chicken recipe, you may enjoy these other easy and quick recipes!
Healthy Egg Roll Bowl
Slow Cooker Pulled Pork
Instant Pot Chicken Tinga
Soy-Free Fried Rice
If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!
Slow Cooker Apricot Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3/4 cup apricot jam
- 1 tablespoon toasted sesame oil
- 2 large shallots, chopped
- 2 tablespoons coconut aminos
- 1/2 teaspoon kosher salt + pepper to taste
- 3 green onions, chopped
- Optional: Sriracha and sesame seeds
Instructions
- In a slow cooker, add the boneless, skinless chicken thighs in one layer. Top with jam, sesame oil, chopped shallots, coconut aminos, and salt. Stir so the chicken thighs are coated on both sides with the sauce. Cook on low heat for 3 hours or until the chicken shreds easily with two forks. You can also use a kitchenaid mixer on a low setting to shred the chicken. Taste and adjust any seasonings. I love to add 2 teaspoons of sriracha for some heat.
- Transfer to a plate or bow and top with chopped green onions and sesame seeds, if using.
Notes
- Chicken thighs will be more forgiving in the slow cooker than breasts as far as not getting dried out. With breasts, you’ll need to decrease the cooking time.
- Slow cookers range in how high of heat they put out. You’ll know when the recipe is done if it shreds easily. I don’t recommend leaving it on “warm” or the chicken will dry out eventuallyIf you find the recipe too sweet, you can add more salt to balance the flavor, but understand it does have a sweet and sour flavor to it.
SUCH a delicious, easy recipe. Whole family loved it, including my 8 year old daughter. I found it needed around 5 hours on slow
This looks great! Going to start it in the crock-pot now. When is a good time to add the sesame seeds? Thanks!
I love how simple this recipe is, its great for days where you want to just throw something together without a lot of steps. I would of never thought to use apricot for chicken but it was a wonderful flavor paired with rice.
Loved this! I made it in the Insta Pot. The sauce was a bit thin- so next time I’ll decrease the broth so that it and the other liquids equal one cup. Thank you for another delish recipe!!!
Thanks for the info Christa!
Simple to follow with minimal ingredients but depth of flavour was lovely. I used a cheap smooth apricot jam but next time will try with a more chunky conserve. A definition hit and will be included in monthly meal plan.
Whole family loved it!
Making this tonight! The cook time doesn’t seem right. I’m going to use chicken breasts (thick). Every recipe for breasts I’ve ever made or read says 6-8 hours low, 3-4 on high. I can’t imagine 2 hours on low? Doesn’t seem long enough.
Sorry for the delay – the cooking times are correct. It can vary a bit depending on your slow cooker model and the size of your chicken breasts, but between 2-3 hours should be plenty for boneless, skinless chicken breasts. If yours are very thick, it would probably be closer to 3. If you left it to go to 6 hours it might dry out too much.