Looking for a simple, sweet-and-savory dinner that practically cooks itself? This crock pot apricot chicken is a family favorite, made with just four ingredients and perfect for busy weeknights.
Tender chicken breasts are simmered in a flavorful sauce of apricot preserves, French dressing, and onion soup mix, creating a mouthwatering dish your whole family will love.
Why You’ll Love This Recipe
This crock pot apricot chicken is:
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Effortless: Just dump and cook—no chopping or mixing required.
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Family-Friendly: Sweet and savory flavors that kids and adults enjoy.
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Versatile: Serve over rice, pasta, or with vegetables for a complete meal.
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Customizable: Switch up the preserves or add extra spices to suit your taste.
Whether you’re a busy parent, a beginner in the kitchen, or just craving a stress-free dinner, this recipe will quickly become a go-to.
Ingredients
To make this easy slow cooker apricot chicken, you’ll need:
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4 fresh or frozen boneless chicken breasts
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1 cup French dressing
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1 cup apricot jelly, jam, or preserves
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1 package onion soup mix
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Salt and pepper to taste
These simple pantry staples combine for a dinner that’s both quick and delicious. For extra flavor, you can season with garlic powder or a pinch of paprika if desired.
How to Make Crock Pot Apricot Chicken
This recipe is as simple as it gets—just dump and cook!
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Place the chicken breasts in the crock pot.
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Combine the French dressing, apricot jelly and onion soup mix in a bowl.
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Pour the mixture over the chicken; toss to coat.
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Season with salt and pepper.
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Cook on high for 3 hours, or low for 6 hours.
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Serve hot over rice, noodles, or mashed potatoes, spooning the sauce generously over the chicken.
Pro tip: For extra richness, stir the sauce before serving to ensure the apricot flavor is evenly distributed.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes! If using frozen chicken breasts, cook on high for 4 hours, then switch to low for 2 hours to ensure the chicken is fully cooked and tender.
Can I substitute apricot preserves?
Absolutely! Apricot jam or jelly works perfectly. You can also experiment with peach or pineapple preserves for a fruity twist.
Is this recipe gluten-free?
Most French dressings and apricot preserves are naturally gluten-free, but check the labels of your onion soup mix to be sure.
What can I serve with crock pot apricot chicken?
Rice is a classic choice to soak up the sauce. You can also serve it with quinoa, couscous, or roasted vegetables for a complete meal.
Storage and Leftovers
Leftovers of this slow cooker apricot chicken store beautifully:
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Refrigerator: Keep in an airtight container for up to 4 days.
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Freezer: Freeze in a freezer-safe container for up to 3 months.
To reheat, warm gently in the microwave or on the stovetop until heated through. Serve with rice or noodles to enjoy as a quick, ready-made dinner.
More Easy Chicken Recipes
Love this crock pot apricot chicken? Try these quick, family-friendly favorites:
- CrockPot Italian Shredded Chicken
- Baked Chicken Spaghetti
- Chicken Pesto Pasta
- Poppyseed Chicken Casserole
Loved This Recipe?
Leave a rating or comment below—we’d love to hear your thoughts!
Photos by Lindsay Evers Photography
Recipe Card
Crock Pot Apricot Chicken
Ingredients
- 2 lb fresh boneless chicken breasts , about 4 breasts
- 1 cup french dressing
- 1 cup apricot jelly/jam/preserves
- 1 package dry onion soup mix
- salt and pepper to taste
Instructions
- Place chicken breasts in the bowl of a 6 quart crock pot. In a medium mixing bowl, combine the dressing, jelly, and soup mix; pour over the chicken in the crock pot; toss to coat chicken. Cook on low for 6 hours, or high for 3 hours. Serve over rice with the sauce.
Notes
- Cooking times may vary depending on your model of slow cooker.
- Nutrition information is an estimate only, not including rice.
Brittany says
If I want to use 12 (not frozen) chicken breasts, do I need to increase the cooking time on low? Thanks!
Nikki Gladd says
What size crock pot are you using for 12? I think low for 6 to 8 hours will work.
Brittany says
Oh gosh--I'm not totally sure! It's maybe a 6 or an 8 quart? It isn't marked anywhere that I can tell... It's an oval shape. Thank you!!
Tiffany says
Hi, can i use peach preserves instead of the apricot?
Nikki Gladd says
Hi Tiffany! I think you could give that a try! I haven't tested it so can't answer for sure, but I don't see why not. 🙂
Nancy says
I made this as a regular 35 yrs ago. We called it GOLF CHICKEN. Put in crock pot and go play a round of golf. When you get home, chicken is done. Side of rice takes 20 min. Just enough time to shower and pour the wine.
Nikki Gladd says
Ha! Love the name you used!
Anonymous says
Our family usually refers to it as Dantastic Chicken if you want to use the name feel free.
Susan Bowles says
I use a small bottle of Italian dressing; with the 1 cup of apricot or orange marmalade and the dry onion soup packet. Have always done it in a crock pot. Kids love this chicken!
Jan says
I have made this recipe in the oven, can't wait to try it in the slow cooker. I also have done another version, which I might like better..
Apricots Jam, salsa and taco seasoning.
Dori Mozek says
There are various types of "French" dressing. There is the red french and the orange french.. which is being used in this recipe? Also, there is a bottle Russian dressing which I always thought was just like the "red" french but by a different name.. lol!! So, basically what I'm asking is which "French" dressing is used for this recipe??
Nikki Gladd says
Good question! I have used Russian and French (orange and red). Really can't go wrong with this one. 🙂
Nancy Uhran says
Can I just go on and put the rice in at the beginning? I do this with another chicken recipe and it's fine unless you really like your rice grains not to stick together.
Nikki Gladd says
Hi Nancy,
It should be fine. I think it makes the rice too mushy for my taste, but it sounds like you know this and don't mind it. 🙂
HBcook says
I made this last night. Very easy and the flavor is good but the chicken (although tender) was dry which is so common with chicken breasts. I cooked it on high for 1 1/4 hours and turned it too low because it was cooking pretty hot. I turned if off after 45 minutes so it only cooked for 2 hours.
Jill says
This recipe is good, and very old. It was called company chicken and baked in the oven. Most of the recipes on here are all very good, but old recipes, given a new name.
Nikki says
I've had someone's "Company Chicken" before, but it was completely different than this. Funny how we all have different names for the same recipes, or the same name for different recipes! ha! 🙂
Catherine says
I will need to cook this all day in the crockpot. Can I do it on low for 8 hours?
Nikki says
Hi Catherine,
Are you using fresh or frozen chicken? If using fresh, I would do low for 6 hours, then let the crockpot default to the "keep warm" setting. If frozen, you should be fine on low for 8 hours.
Hope this helps!
Amy says
I have made this in the iven before but so glad to see it will work in crockpot! Delicious! Thanks!
Catherine says
Hi Amy! Have you ever done this in the crockpot all day for 8 hours or so? I usually do beef or pork in my crockpot so chicken is new to me. Any suggestions? Thanks! Catherine
Rosina says
My mom used to make a baked version of this - we just called it "jelly chicken". 🙂
I havent had this since I was a kid so I'm making this weekend for my own tribe. Thanks!
carrie says
it's called russian chicken or apricot chicken- my mom and i make the same thing but use russian dressing (very similar to french). delicious and all my kids love it (ha!). sooo easy
Denise says
hmmm....I thought I had apricots in the house, turned out to be Orange Marmalade, I'm trying that today.
Sue Gladd says
I have a recipe similar to this except cream of mushroom soup is used instead of the french dressing; your version sounds tastier; I'll try it.
sophie says
I make something very similar to this only bake it in the oven at 350 for an hour - you take chicken breast and cut it into bite size pieces and then you use 1 can whole cranberries and 1 jar of ranch dressing (but it has to be the kind from the cold section - not something like the kraft kind) and 1 packet onion soup mix - serve on rice or pasta - SO GOOD!
that said, i tried your recipe and made it in the oven based on the above recipe - it was delicious!!! then i made it again only using an apricot/pineapple preserve... SO GOOD!
Pennies on a Platter says
Thanks for the recipe, Sophie! I'll have to try that! Glad you liked my version, too! 🙂
Rachael says
My mother used to make this but added a pack of dried onion mushroom soup mix and she called it Russian Chicken. It was always one of my faves!!!
Melissa says
My Grandmother used to make something like this, except she would brown the chicken, then simmer it in the sauce. Such an odd combination of ingredients, but so good!!
Jane says
My mom did too, and I still do. I brown the chicken, make the sauce, and dump it over and put it in the oven. I baste the chicken with the sauce half way though cooking. This recipe must have been on the
French onion soup packet. You have to sure you use the Russian dressing, not French. The French is creaming, the Russian is not clear, but jewel like. I think Kraft makes it, sometimes it is hard to find.
PETRA says
Jane, the recipes I have seen for Russian dressing require mayonnaise, whereas French dressing does not. Would seem the Russian would be creamy, not the French. Since the French is made with oil it would tend to shimmer. 🙂
Jane says
The Russian dressing isn't a recpe, it is in a bottle. It may not be Kraft, it might be Wishbone. Anyway, just make sure you don't use a dressing French. Russian or otherwise with Mayo. I know I buy one called Russian and it is not mayo. Thanks for the reply tho.
Alyassa says
i was just going to say Jane Russian dressing is 100 times better then french... it is sooo yummy 🙂
Jo says
Oh yum yum yum! Thanks for sharing this recipe! It looks delicious, and the name is perfect 🙂
ingrid says
Easy and delish? Gotta love it!
Btw, the chicken does look tender.
~ingrid
themilkmanswife says
Oh, this looks great! And so easy! I'll be giving this a try for sure. Thanks for sharing. 🙂
Sue says
oh yummy, this looks really good. I will have to give it a try. I like the four ingredient recipes 🙂