Slow Cooker 3-Ingredient Amish Apricot Chicken
With just three ingredients, this set‑it‑and‑forget‑it dish delivers the kind of sweet‑savory comfort that feels straight out of an old church cookbook. Apricot preserves melt down into a tangy glaze, onion soup mix adds depth, and the slow cooker transforms simple chicken breasts into tender, saucy perfection. It’s the kind of meal that vanishes quickly from the table—proof that the simplest recipes are often the most loved.
Serving Ideas
- Spoon over fluffy rice or buttered egg noodles to soak up the sauce.
- Balance with fresh sides: steamed beans, roasted broccoli, or a crisp salad.
- Add dinner rolls or crusty bread for dipping.
- Leftovers reheat beautifully—try them over rice with spinach or tucked into a warm pita for a quick sandwich.
Slow Cooker Amish Apricot Chicken
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 lbs | Even layer in slow cooker |
| Apricot preserves | 1 ½ cups | Pantry staple |
| Dry onion soup mix | 1 packet (1 oz) | Flavor base |
Directions
- Layer Chicken
Place chicken breasts in an even layer at the bottom of a 5–6 quart slow cooker. Slight overlap is fine, but avoid stacking too high. - Mix Sauce
In a small bowl, stir apricot preserves and onion soup mix until combined into a thick, chunky sauce. - Coat Chicken
Pour mixture evenly over chicken. Spread with a spoon so each piece is covered. - Cook
Cover and cook:- LOW for 4–5 hours, or
- HIGH for 2 ½–3 hours, until chicken is tender and easily shredded.
- Adjust Sauce
Taste and season if needed. For a looser sauce, add a splash of water. For a thicker glaze, switch to WARM, crack the lid, and let sit 10–15 minutes. - Serve
Serve whole or shredded, with plenty of sauce spooned over the top. Pair with rice, noodles, or your favorite sides.
