Pour the apricot preserve mixture evenly over the raw chicken breasts in the slow cooker, making sure each piece is coated. Use a spatula or spoon to spread the mixture if needed so the chicken is mostly covered.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and easily shreds or slices with a fork. The sauce will thin out as it cooks and mingle with the chicken juices.
Once cooked, taste the sauce and adjust if needed with a pinch of salt or a splash of water if you’d like it a little looser. For a thicker, more glaze-like sauce, switch the slow cooker to WARM, slightly crack the lid, and let it sit for 10 to 15 minutes.
Serve the apricot chicken whole or shredded, spooning plenty of the sweet-savory sauce over the top. Pair with rice, noodles, or your favorite simple sides, and watch it disappear.
Variations & Tips
If you prefer dark meat, swap the chicken breasts for 2 pounds of boneless, skinless chicken thighs and keep the same cooking time; they’ll be extra tender and forgiving if you run a little over. For a bit of heat, stir 1/4 to 1/2 teaspoon of crushed red pepper flakes into the apricot preserve mixture before pouring it over the chicken. To make it slightly less sweet, replace 1/4 cup of the apricot preserves with low-sodium chicken broth or water. If you’re watching sodium, choose a reduced-sodium dry onion soup mix and don’t add extra salt until you’ve tasted the finished sauce. For a tangier spin that still fits into the 3-ingredient structure, you can use 1 1/4 cups apricot preserves plus 1/4 cup Dijon mustard instead of the onion soup mix, but keep in mind that changes the flavor profile toward a sweet-mustard glaze. To make this more freezer-friendly, place the raw chicken, apricot preserves, and onion soup mix together in a large freezer bag, seal, and freeze flat; thaw overnight in the fridge, then dump everything into the slow cooker in the morning. Leftovers can be shredded and turned into an easy meal prep option: spoon the chicken and sauce over rice in containers, add a handful of frozen peas or mixed veggies, and you’ve got grab-and-go lunches for a couple of days.
