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!
- 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
-
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.
Sue says
November 17, 2009 at 12:45 PMoh yummy, this looks really good. I will have to give it a try. I like the four ingredient recipes 🙂
themilkmanswife says
November 17, 2009 at 4:52 PMOh, this looks great! And so easy! I’ll be giving this a try for sure. Thanks for sharing. 🙂
ingrid says
November 17, 2009 at 7:56 PMEasy and delish? Gotta love it!
Btw, the chicken does look tender.
~ingrid
Jo says
November 18, 2009 at 10:18 AMOh yum yum yum! Thanks for sharing this recipe! It looks delicious, and the name is perfect 🙂
Melissa says
November 18, 2009 at 2:57 PMMy 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
July 18, 2013 at 12:44 PMMy 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
November 14, 2013 at 2:44 PMJane, 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
November 15, 2013 at 10:20 AMThe 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
December 2, 2013 at 9:47 AMi was just going to say Jane Russian dressing is 100 times better then french… it is sooo yummy 🙂
sophie says
November 24, 2009 at 9:22 AMI 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
November 24, 2009 at 9:34 PMThanks for the recipe, Sophie! I’ll have to try that! Glad you liked my version, too! 🙂
Rachael says
May 1, 2013 at 11:41 AMMy 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!!!
Sue Gladd says
January 4, 2010 at 7:41 PMI 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.
Denise says
March 10, 2010 at 7:26 AMhmmm….I thought I had apricots in the house, turned out to be Orange Marmalade, I’m trying that today.
carrie says
July 19, 2011 at 3:45 PMit’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
Rosina says
March 9, 2012 at 5:07 PMMy 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!
Amy says
October 28, 2012 at 6:29 AMI have made this in the iven before but so glad to see it will work in crockpot! Delicious! Thanks!
Catherine says
July 17, 2013 at 4:16 PMHi 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
Catherine says
July 17, 2013 at 4:14 PMI will need to cook this all day in the crockpot. Can I do it on low for 8 hours?
Nikki says
July 17, 2013 at 5:07 PMHi 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!
Jill says
July 23, 2013 at 9:07 PMThis 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
July 23, 2013 at 9:23 PMI’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! 🙂
HBcook says
June 24, 2014 at 4:27 PMI 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.
Nancy Uhran says
November 15, 2015 at 5:44 AMCan 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
November 16, 2015 at 1:35 PMHi 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. 🙂
Dori Mozek says
January 26, 2016 at 7:58 AMThere 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
January 28, 2016 at 10:43 AMGood question! I have used Russian and French (orange and red). Really can’t go wrong with this one. 🙂
Jan says
August 7, 2016 at 9:10 AMI 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.
Susan Bowles says
January 18, 2017 at 6:49 AMI 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!
Anonymous says
May 9, 2018 at 8:38 AMOur family usually refers to it as Dantastic Chicken if you want to use the name feel free.
Nancy says
July 17, 2018 at 8:18 PMI 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
July 20, 2018 at 10:09 PMHa! Love the name you used!
Tiffany says
April 23, 2019 at 1:20 PMHi, can i use peach preserves instead of the apricot?
Nikki Gladd says
April 23, 2019 at 1:34 PMHi 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. 🙂