Crockpot Apricot Chicken is slightly sweet, slightly savory, and wholly delicious! Apricot jam, soy sauce, honey, and much more slowly cook together with chicken and broccoli to make a dinner you won’t soon forget. You’ll love the way that the thick apricot sauce coats this delicious dish!
Crockpot Apricot Chicken
Feeling uninspired lately? Shake things up in your kitchen with this easy and delicious slow cooker Apricot Chicken! The tender chicken and vibrant broccoli is what will fill you up, but it’s the mouthwatering apricot sauce that’ll have you coming back for more. Apricot jam, honey, soy sauce, and fresh ginger are the main ingredients at play that make the sauce here so addictive. Trust me, you’re going to be just about licking the plate so you don’t let any of it go to waste! I don’t know if eating chicken and broccoli has ever been this satisfying.
I love sneaking veggies into my easy Crockpot dinner recipes! When I’m not cooking this Apricot Chicken with broccoli, I’m usually whipping up Slow Cooker Zucchini Lasagna Rollups.
What is Apricot Chicken?
Essentially, it’s exactly what it sounds like! It’s a chicken dish that’s prepared with apricot sauce. The sauce is slightly sweet, which really compliments the natural savory flavor of the chicken meat. I also love throwing in some ginger to enhance the fresh flavor even more!
How to Make Crockpot Apricot Chicken
Whisk the sauce ingredients. Whisk the apricot jam, soy sauce, garlic, honey, ginger and salt together in a medium bowl until combined.
Toss it all in the Crockpot. Add the chicken, broccoli and sauce to your slow cooker then stir to combine.
Cook. Cover the pot with the lid then cook on low for 2 hours or on high for 1 hour.
Thicken the sauce. Stir the chicken broth and cornstarch together in a small bowl then pour it into the pot and stir to combine.
Cook again. Cover and let it cook once again for another 30 minutes to 1 hour on high or until the sauce has thickened to your liking.
Storing Apricot Chicken
In an airtight container in the fridge, any leftover Apricot Chicken you have will stay fresh for up to 4 days. To reheat it, you can either pop it in the microwave or right back into the Crockpot if you have some extra time on your hands!
Ingredients Notes for Crockpot Apricot Chicken
Honey - When picking out a bottle of honey, try to grab a good quality one that actually tastes like real honey and not artificially flavored sweetness. Real honey lends such great flavor to the sauce.
Broccoli Florets - You can use fresh or frozen broccoli. Just note that fresh broccoli tends to hold its shape a bit better when cooking.
Chicken - You may have noticed that the cook time for the chicken is much shorter than it is with most Crockpot recipes. That’s because the chicken here needs to be cut into 1 inch pieces prior to cooking! Try to make sure all of the pieces are the same size so everything cooks evenly.
Crockpot Apricot Chicken
- 1 ½ Cups Apricot Jam
- ½ Cup Low Sodium Soy Sauce
- 3 Cloves Garlic finely minced
- 2 Tablespoons Honey
- 1 teaspoon Ground Ginger
- ½ teaspoon Salt
- 3 Chicken Breasts about 1 ½ pounds, cut into 1-inch pieces
- 4 Cups Broccoli Florets
- ¼ Cup Low Sodium Chicken Broth
- 3 Tablespoons Cornstarch
- Whisk the apricot jam, soy sauce, garlic, honey, ginger and salt together in a medium bowl until combined.
- Add the chicken, broccoli and sauce to your slow cooker then stir to combine.
- Cover the pot with the lid then cook on low 3-4 hours or on high for 1-2 hours.
- Stir the chicken broth and cornstarch together in a small bowl then pour it into the pot and stir to combine.
- Cover and let it cook once again for another 30 minutes to 1 hour on high or until the sauce has thickened to your liking.