Ingredients
- Apricot Preserves: You can use a low sugar apricot jam too, this creates that bit of sweet.
- Russian Dressing: Use your favorite brand, I used Wishbone brand.
- Dry Onion Soup Mix: This adds spices and the savory flavor. Make your own mix for incredible results.
- Chicken Thighs: Use bone in chicken thighs, boneless or even chicken breasts.
- Oil: Good quality high smoke vegetable oil such as canola.
Directions
- Combine: In a medium bowl mix together the preserves, dressing and soup mix.
- Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden.
- Crockpot: Place the chicken in the bottom of the slow cooker and pour the mixture over the chicken.
- Cook: Cook on low for 3-4 hours or till internal temperature reaches 165 degrees.
Tips
- Chicken: Using bone in and skin on chicken thighs will give you the juiciest chicken. You can use chicken breasts or skinless boneless chicken thighs it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture. Chicken breasts are known for being more dry and over cooking, even in sauce, can cause it to be dry.
- Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It is an extra step that you do not have to do, but I highly recommend it. The chicken is just that much more divine.
- Preserves: If you do not have apricot jam or cannot find it, there are options. You can use pineapple, mango, orange or peach instead. Also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
- Dressing: There are times when I cannot find Russian dressing. It isn’t very often but it happens. Substituting Catalina or French Dressing will give you the same results.
- Onion Soup Mix: Do not leave this out. It adds the flavor and savory you need in this dish. I also recommend making your own. It is super easy and simple and tastes way better than store bought!
