Apricot Chicken

Apricot Chicken

Apricot Chicken, made in a slow cooker. Made with fresh apricots and no unpronounceable ingredients. Your family will love this summer dinner favorite.

Course Dinner, Main Course
Cuisine Australian
Keyword Apricot Chicken
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 people
Author Peter's Food Adventures


  • 2 lbs 1/kg Chicken Thighs
  • 2 lbs 1/kg fresh Apricots without seeds
  • 1 large Onion
  • 4 cloves Garlic
  • ½ cup Sugar add extra ¼ cup if necessary
  • ½ cup Chicken Stock
  • ¼ cup of Sweet Chili Sauce
  • ½ teaspoon Paprika
  • ½ teaspoon Black Pepper
  • salt to taste
  • 1 teaspoon corn starch for slurry


  1. Sear the Chicken Thighs then place inside the slow cooker.
  2. Caramelise the onions and garlic. Add the ripe fresh Apricots into the pot. Cook down together for about 5 minutes over medium heat. Using a wooden spoon, break down the ripe Apricots as they cook, until they start to resemble a jam.
  3. Add the Sugar, mix and taste. Add more if necessary.
  4. Add the Chicken Stock, Paprika, Black Pepper and Sweet Chili Sauce. Taste and add more Chili Sauce if required.
  5. Pour over the chicken thighs in the stock pot and cook on high for 2.5 hours.
  6. To make a thicken slurry, mix the 1 heaped teaspoon of corn start with 1 tablespoon of water. Mix until there is no lumps. Add to the Apricot Chicken sauce to thicken. Mix it in the slow cooker for about 2 minutes to allow to thicken.
  7. Serve with rice or mashed potatoes.

Recipe Notes

Use ripe Apricots. If you are using unripe Apricots, you will need to add a bit more chicken stock and extra sugar.