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Crockpot Apricot Chicken


  • 1 none cooking spray
  • 1/2 medium onion
  • 2 pound chicken breast
  • 3 tablespoon olive oil
  • 3/4 cup, halves Dried Apricots
  • 1 tablespoon lemon juice
  • 3 tablespoon honey
  • 2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 3 clove garlic


  • Spray crockpot with cooking spray. Slice onion and place half in the slow cooker, reserving half for later.
  • Slice chicken into thick strips. Place a large skillet over medium high heat and add 1 tablespoon of olive oil.
  • Sear the sides of the chicken strips for 1-2 minutes each side, salting and peppering generously. The chicken will have mostly white sides but pink will still be present.
  • Place the seared chicken in the slow cooker. Layer the rest of the sliced onion on top of the chicken.
  • Mix the apricot marinade: 3/4 cup of chopped dried apricots, 2 tablespoons of the olive oil, 1 tablespoon lemon juice, 3 tablespoons honey (OR maple syrup), 2 teaspoons Italian seasonings, 1/2 teaspoon of salt, and 3 minced garlic cloves.
  • Pour the marinade on top of the chicken and stir just enough to get the mixture spread throughout.
  • Cook on LOW for 3 hours. Serve warm over brown rice, ladling extra marinade and apricots on top.