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Home » Main Ingredient » Chicken » Apricot and French Dressing Crock Pot Chicken

November 17, 2009

Apricot and French Dressing Crock Pot Chicken

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I don't know the official name for this.  My friend gave me the recipe after she served it to us in her home, but it came with no name.  So, I took the liberty to name it Apricot and French Dressing Crock Pot Chicken.  After reviewing the recipe, let me know what you think of the name.  Do you have a better idea?  Is this one just too long and makes you tongue tied?  I'm open for suggestions. 🙂

You will love this chicken.  It's always nice to find a good slow cooker recipe where you can dump and forget!  And, it's only FOUR ingredients! It's pretty versatile, too, so you can adjust the temperature and time to fit your needs.  I live so close to work, that I was able to come home on my lunch break and throw this in the crockpot and cooked on high for 3 hours.  My friend used six frozen chicken breasts and cooked it on high for 4 hours then low for 2 hours.  The recipe below reflects my version with fresh chicken.

Either way, the chicken turns out very tender and flavorful.  As you hopefully can tell from the photo, it falls right apart.  Serve it over rice and maybe a side of broccoli.  The sauce is delicious, so don't skimp out on the ingredients!   You'll want to drink it right up!

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4.73 from 18 votes

Apricot and French Dressing Crock Pot Chicken

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Servings: 4 servings

Ingredients

  • 4 fresh or frozen boneless chicken breasts
  • 1 cup french dressing
  • 1 cup apricot jelly/jam/preserves
  • 1 package onion soup mix
  • salt and pepper to taste

Instructions

  • Dump all in the crock pot and cook on high for 3 hours or low for 6 hours. If using frozen chicken, cook on high for 4 hours, then low for 2 hours. Serve over rice with the sauce.
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Brittany says

    April 11, 2022 at 11:00 am

    If I want to use 12 (not frozen) chicken breasts, do I need to increase the cooking time on low? Thanks!

    Reply
    • Nikki Gladd says

      April 12, 2022 at 2:08 pm

      What size crock pot are you using for 12? I think low for 6 to 8 hours will work.

      Reply
      • Brittany says

        April 14, 2022 at 8:57 pm

        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!!

        Reply
  2. Tiffany says

    April 23, 2019 at 1:20 pm

    Hi, can i use peach preserves instead of the apricot?

    Reply
    • Nikki Gladd says

      April 23, 2019 at 1:34 pm

      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. 🙂

      Reply
  3. Nancy says

    July 17, 2018 at 8:18 pm

    5 stars
    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.

    Reply
    • Nikki Gladd says

      July 20, 2018 at 10:09 pm

      Ha! Love the name you used!

      Reply
  4. Anonymous says

    May 09, 2018 at 8:38 am

    Our family usually refers to it as Dantastic Chicken if you want to use the name feel free.

    Reply
  5. Susan Bowles says

    January 18, 2017 at 6:49 am

    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!

    Reply
  6. Jan says

    August 07, 2016 at 9:10 am

    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.

    Reply
  7. Dori Mozek says

    January 26, 2016 at 7:58 am

    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??

    Reply
    • Nikki Gladd says

      January 28, 2016 at 10:43 am

      Good question! I have used Russian and French (orange and red). Really can't go wrong with this one. 🙂

      Reply
  8. Nancy Uhran says

    November 15, 2015 at 5:44 am

    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.

    Reply
    • Nikki Gladd says

      November 16, 2015 at 1:35 pm

      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. 🙂

      Reply
  9. HBcook says

    June 24, 2014 at 4:27 pm

    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.

    Reply
  10. Jill says

    July 23, 2013 at 9:07 pm

    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.

    Reply
    • Nikki says

      July 23, 2013 at 9:23 pm

      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! 🙂

      Reply
  11. Catherine says

    July 17, 2013 at 4:14 pm

    I will need to cook this all day in the crockpot. Can I do it on low for 8 hours?

    Reply
    • Nikki says

      July 17, 2013 at 5:07 pm

      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!

      Reply
  12. Amy says

    October 28, 2012 at 6:29 am

    I have made this in the iven before but so glad to see it will work in crockpot! Delicious! Thanks!

    Reply
    • Catherine says

      July 17, 2013 at 4:16 pm

      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

      Reply
  13. Rosina says

    March 09, 2012 at 5:07 pm

    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!

    Reply
  14. carrie says

    July 19, 2011 at 3:45 pm

    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

    Reply
  15. Denise says

    March 10, 2010 at 7:26 am

    hmmm....I thought I had apricots in the house, turned out to be Orange Marmalade, I'm trying that today.

    Reply
  16. Sue Gladd says

    January 04, 2010 at 7:41 pm

    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.

    Reply
  17. sophie says

    November 24, 2009 at 9:22 am

    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!

    Reply
    • Pennies on a Platter says

      November 24, 2009 at 9:34 pm

      Thanks for the recipe, Sophie! I'll have to try that! Glad you liked my version, too! 🙂

      Reply
      • Rachael says

        May 01, 2013 at 11:41 am

        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!!!

        Reply
  18. Melissa says

    November 18, 2009 at 2:57 pm

    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!!

    Reply
    • Jane says

      July 18, 2013 at 12:44 pm

      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.

      Reply
      • PETRA says

        November 14, 2013 at 2:44 pm

        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. 🙂

        Reply
        • Jane says

          November 15, 2013 at 10:20 am

          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.

          Reply
          • Alyassa says

            December 02, 2013 at 9:47 am

            i was just going to say Jane Russian dressing is 100 times better then french... it is sooo yummy 🙂

            Reply
  19. Jo says

    November 18, 2009 at 10:18 am

    Oh yum yum yum! Thanks for sharing this recipe! It looks delicious, and the name is perfect 🙂

    Reply
  20. ingrid says

    November 17, 2009 at 7:56 pm

    Easy and delish? Gotta love it!

    Btw, the chicken does look tender.
    ~ingrid

    Reply
  21. themilkmanswife says

    November 17, 2009 at 4:52 pm

    Oh, this looks great! And so easy! I'll be giving this a try for sure. Thanks for sharing. 🙂

    Reply
  22. Sue says

    November 17, 2009 at 12:45 pm

    oh yummy, this looks really good. I will have to give it a try. I like the four ingredient recipes 🙂

    Reply

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