Slow Cooker Apricot Chicken Thighs
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
Slow Cooker Apricot Chicken, a super easy recipe with just 5 ingredients, that turned out way better than I'd hoped.
  • 6 boneless skinless chicken thighs (5 ounces each)
  • ½ cup fat free Catalina dressing (the spicy orange kind)
  • ½ cup Apricot fruit spread
  • 2 tablespoons instant tapioca
  • ½ package dry onion soup mix (1-1/2 tablespoons)
  1. Ideal Slow Cooker Size: 2 to 3-Quart
  2. Grease the inside of your slow cooker with nonstick spray.
  3. Season your chicken thighs with salt and pepper, if desired, then place them in the slow cooker.
  4. Mix together the dressing, fruit spread, tapioca and dry onion soup mix until well blended. Pour it over the chicken.
  5. Cover and cook on LOW for 4 to 6 hours or until the chicken thighs are cooked and tender when pierced with a fork.
Martha's Notes
Nutritional Estimates Per Serving (1 thigh and 4 tablespoons sauce): 239 calories, 5.6 g fat, 18 g carbs, 0 g fiber, 27.6 g protein and *6 Weight Watchers Points Plus

Variations & Substitutions:

If you don't have apricot preserves, peach, pineapple or orange marmalade should work.

If you don't have Catalina dressing, any spicy tangy dressing should work.

If you don't have tapioca, you can thicken your sauce at the end by combining 2 tablespoons cornstarch and 3 tablespoons water, stirring it into the sauce and letting it cook on High for 10 to 15 minutes until thickened.

If you don't have chicken thighs, you can use chicken breasts, but be sure to check them at 4 hours so they don't get dried out.

If you don't have dry onion soup mix, you can use 1 tablespoons dried onion flakes and 1 teaspoon garlic salt.
Recipe by Simple Nourished Living at