Slow Cooker Apricot Chicken

This slow cooker apricot chicken is a nostalgic Aussie favourite made the classic way with chicken drumsticks, French onion soup mix and canned apricots. It’s sweet, savoury and comforting, just like you remember. This is the perfect set and forget recipe for nights when you want something easy that you know the whole family will love.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 382kcal

Author Sally

Equipment

Ingredients

1 tablespoon olive oil
1 kilogram chicken drumsticks
Salt and pepper
1 40 gram packet French onion soup mix
1 410 gram can apricot halves in juice
2 cloves garlic minced
1 tablespoon soy sauce
1 teaspoon cornflour/cornstarch optional to thicken

Instructions

Heat the olive oil in a large frying pan over medium heat. Lightly season the chicken with salt and pepper, then brown the drumsticks on all sides for about 4–5 minutes.
Add the canned apricots (including the juice), French onion soup mix, garlic, and soy sauce to the slow cooker. Stir well to combine.
Place the browned drumsticks into the slow cooker, turning them in the sauce to ensure the chicken is well coated.
Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and cooked through.
If you'd like to thicken the sauce, remove the drumsticks and set them aside. Mix the cornflour with 1 tablespoon of cold water, then stir it into the sauce. Cook on high for a further 20 minutes with the lid slightly ajar.
Serve the chicken and sauce with your favourite sides.

Notes

Storage Instructions: Leftover apricot chicken can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months. Reheat in the microwave or on the stovetop over low heat until hot all the way through.

Nutrition