How to Make the Sauce Thicker
After removing the chicken, transfer the cooking liquid to a saucepan.
Mix:
1 tablespoon cornstarch
2 tablespoons cold water
Stir together to make a slurry.
Add it to the sauce and simmer for 2–3 minutes, stirring constantly.
The sauce will become thick and glossy.
Spoon it over the chicken before serving.
Spice Level
Mild
Use ½ teaspoon red pepper flakes.
Medium
Use 1 teaspoon.
Spicy
Use 1½–2 tablespoons crushed red pepper flakes.
You can also add a little cayenne pepper for extra heat.
Serving Suggestions
This chicken pairs especially well with:
Steamed white rice
Basmati rice
Garlic mashed potatoes
Roasted potatoes
Buttered noodles
Couscous
Quinoa
Green beans
Roasted carrots
Broccoli
Fresh garden salad
For a beautiful plate, serve the chicken over rice and spoon plenty of the glossy apricot sauce over the top.
Important Cooking Tips
Use chicken thighs
Thighs are ideal for slow cooking because they remain juicy and flavorful.
Don’t add too much liquid
The chicken releases its own juices during slow cooking, so the sauce doesn’t need a large amount of water or broth.
Don’t skip the acid
Orange and lemon juice balance the sweetness of the apricot preserves.
Watch the sugar
Apricot preserves and honey caramelize quickly. If broiling, stay close to the oven.
Adjust the heat
Red pepper flakes can vary significantly in spiciness, so start conservatively if you’re unsure.
Nut Information
Basic Recipe
No peanuts or tree nuts are required.
Contains
Chicken
Soy, if using regular soy sauce
Mustard, if using Dijon mustard
Allergy Note
If preparing this for someone with a nut allergy, check the labels of the apricot preserves, soy sauce, mustard, and other packaged ingredients for peanut/tree-nut cross-contact warnings.
Approximate Nutrition
Per serving, assuming 1 chicken thigh with sauce:
Calories: ~380–430 kcal
Protein: ~28–32 g
Carbohydrates: ~22–28 g
Fat: ~19–22 g
Saturated Fat: ~5–6 g
Fiber: ~1 g
Sugar: ~17–22 g
Sodium: ~650–850 mg
Nutrition is approximate and depends on chicken size, amount of sauce consumed, and the brands of preserves and soy sauce used.
Frequently Asked Questions
1. Can I use chicken breasts?
Yes. Chicken breasts work, but they cook faster and can become dry. Start checking them earlier and cook only until they reach 165°F / 74°C.
2. Can I use fresh apricots instead of preserves?
Yes. Simmer chopped ripe apricots with a little honey or brown sugar until soft, then blend or mash them into a sauce.
3. Can I make this less spicy?
Absolutely. Reduce or completely omit the red pepper flakes. The apricot sauce will still provide plenty of flavor.
4. Can I prepare this in the oven?
Yes. Place the seasoned chicken and sauce in a covered baking dish and bake at approximately 375°F / 190°C until the chicken reaches 165°F / 74°C.
5. Can I make it ahead?
Yes. Cook the chicken, cool it promptly, and refrigerate it in an airtight container. Reheat gently with some of the sauce.
6. How long can leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to 3–4 days.
7. Can I freeze it?
Yes. Cool completely, place the chicken and sauce in a freezer-safe container, and freeze for up to about 3 months for best quality.
8. What if my sauce is too sweet?
Add a little extra lemon juice or vinegar to balance the sweetness.
9. What if the sauce is too spicy?
Add a little more apricot preserves, orange juice, or broth to mellow the heat.
10. Can I use boneless chicken thighs?
Yes. Boneless thighs work very well and usually cook a little faster. Check the internal temperature toward the earlier end of the cooking time.
Quick Recipe Summary
Season chicken → prepare apricot sauce → place chicken in slow cooker → cover with sauce → add chili flakes → slow cook until tender → optionally broil for caramelization → thicken remaining sauce → spoon over chicken and serve.
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