Why Make This Dish? This is the sweet-savory dinner that tastes like a restaurant meal but comes together with almost no work. Three simple ingredients transform into a glossy, tangy, irresistible glaze that coats tender, juicy chicken as it slow cooks to perfection. The Amish are known for their simple, wholesome cooking, and this apricot chicken is a beloved classic—sweet from the preserves, savory from the dressing mix, and absolutely delicious over rice or noodles. It is the kind of meal that feels special but requires no chopping, no browning, and almost no cleanup.
Ingredients
Four boneless, skinless chicken breasts (or six chicken thighs), one cup apricot preserves (or apricot jam), one cup Russian dressing or Catalina dressing (bottled, not fat-free), and one packet (1 ounce) dry onion soup mix. Optional: one tablespoon fresh parsley for garnish, one teaspoon red pepper flakes for heat.
Equipment Needed
A slow cooker (four to six quarts or larger), a small bowl or measuring cup, a whisk or fork, tongs, a meat thermometer, and a serving platter.
Method
Place the chicken breasts in the bottom of the slow cooker in a single layer.
In a small bowl or measuring cup, whisk together the apricot preserves, Russian dressing, and dry onion soup mix until smooth.
Pour the apricot mixture evenly over the chicken, turning the breasts with tongs to coat all sides.
Cover the slow cooker with the lid. Cook on LOW for four to five hours or on HIGH for two to three hours. The chicken is done when it reaches an internal temperature of 75°C (165°F) and is fork-tender.
Carefully remove the chicken from the slow cooker and place it on a serving platter. If the sauce seems thin, pour it into a small saucepan and simmer for five to ten minutes until slightly thickened, or let it reduce in the slow cooker on HIGH with the lid off for fifteen to twenty minutes.
Spoon the thickened sauce over the chicken. Garnish with fresh parsley or a sprinkle of red pepper flakes if desired. Serve hot.
Storage
Refrigerate in an airtight container for up to four days. Reheat gently on the stovetop or in the microwave. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a spicy version, add one teaspoon of red pepper flakes or one tablespoon of sriracha to the sauce. For a peach version, substitute peach preserves for the apricot preserves. For a tangy version, use French dressing instead of Russian dressing. For a garlic version, add four cloves of minced garlic to the sauce. For a low-sugar version, use sugar-free apricot preserves and low-sugar Russian dressing. For a chicken thigh version, use boneless skinless chicken thighs and cook on LOW for five to six hours. For a slow cooker liner version, use a slow cooker liner for even easier cleanup.
Serving Suggestions
Serve over white rice or brown rice to soak up the sweet-tangy sauce. Pair with buttered egg noodles or quinoa. Serve alongside roasted green beans, steamed broccoli, or a simple green salad. Garnish with sliced green onions or toasted sesame seeds. Spoon the extra sauce over mashed potatoes. Serve with crusty bread for dipping.
Tips for Best Results
Use full-fat Russian or Catalina dressing. The sugar and oil in full-fat dressing are essential for the glaze to caramelize and thicken properly. Fat-free or light dressings contain more water and will result in a thin, watery sauce. Ken’s Steakhouse or Wish-Bone are good brands.
Do not use apricot jam with large fruit pieces. Smooth apricot preserves or jelly work best. Jam with large chunks of fruit can be chunky and may not melt evenly. If you only have jam, warm it slightly and stir before mixing.
Do not add extra salt. The dry onion soup mix is very salty. Taste the sauce before adding any additional salt. You probably will not need any.
Use a meat thermometer for perfect doneness. Chicken breasts can go from juicy to dry very quickly. Pull them from the slow cooker at 75°C (165°F). If you do not have a thermometer, cut into the thickest part—the meat should be white throughout with no pink.
Do not lift the lid during cooking. Each time you lift the lid, heat escapes and adds fifteen to twenty minutes of cooking time. Trust the process and let the slow cooker do its job.
Thicken the sauce for a glaze-like finish. The natural sauce from the slow cooker is delicious but thin. Simmering it on the stovetop or in the slow cooker with the lid off transforms it into a sticky, clingy glaze that coats the chicken beautifully. This step takes five to ten minutes and is worth the extra effort.
Use chicken thighs for even more tender results. Boneless, skinless chicken thighs are more forgiving than breasts and stay juicier during long slow cooking. If using thighs, increase the cooking time on LOW to five to six hours.
Make a double batch of sauce. The apricot glaze is also fantastic on pork chops, meatballs, or roasted vegetables. Double the ingredients and simmer on the stovetop for ten minutes for a versatile sauce you can use all week.
Serve with something to soak up the sauce. The sweet-tangy glaze is the best part of this dish. Rice, noodles, quinoa, and mashed potatoes are all excellent choices. Do not let a single drop go to waste.
Garnish with fresh herbs for color. The apricot chicken is a beautiful golden orange color but can look a little monochromatic. A sprinkle of fresh parsley, cilantro, or sliced green onions adds brightness and makes the dish look as good as it tastes. Toasted sesame seeds or a few red pepper flakes also add visual appeal.