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apricot chicken on a plate with salad
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Apricot Chicken Slow Cooker

Apricot Chicken Slow Cooker made with fresh apricots, sweet Thai Chili Sauce and no unpronounceable ingredients. Incredibly easy to make, perfect blend of sweet and savory! Your family will love this easy slow cooker recipe.
Course Dinner
Cuisine Australian
Keyword Apricot Chicken, Apricot Chicken Crock Pot
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 people

Equipment

  • Crock Pot

Ingredients

  • 2 lbs (1kg) boneless chicken thighs
  • 2 lbs (1kg) 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 Thai Sweet Chili Sauce
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • salt to taste
  • 1 teaspoon corn starch for slurry

Instructions

  • Sear the boneless chicken thighs then place inside the slow cooker.
  • 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.
  • Add the sugar, mix and taste. Add more if necessary.
  • Add the chicken stock, paprika, black pepper and Sweet Chili Sauce. Taste and add more Chili Sauce if required.
  • Pour over the boneless chicken thighs in the stock pot and cook on high for 2.5 hours.
  • 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.
  • Serve with rice or mashed potatoes.

Notes

If using chicken drumsticks or bone-in chicken thighs, increase your cooking time to 4 hours, as meat with bone takes longer to cook compared to boneless meat