Slow Cooker Chicken Thighs

These Slow Cooker Chicken Thighs are a tender, flavor-packed dish simmered in a sweet and tangy apricot sauce. With minimal prep and a set-it-and-forget-it cooking method, this recipe is perfect for busy weeknights when you want a hearty, comforting meal without spending hours in the kitchen. The chicken turns out juicy and fall-off-the-bone, infused with bold flavor from Dijon mustard, garlic, and apricot preserves.

Why You’ll Love This Recipe

This dish brings together sweet, savory, and tangy in a way that feels both comforting and unique. The slow cooker does most of the work, making it ideal for stress-free dinners with a gourmet feel.

• Easy to prep and hands-off cooking

• Rich, sweet-and-savory flavor profile

• Chicken turns out incredibly tender and juicy

• Perfect served over rice, couscous, or mashed potatoes

• Great for leftovers and meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2.5 lbs bone-in, skin-on chicken thighs (about 6 pieces)

• 1 tablespoon olive oil

• 1 cup yellow onion, finely diced

• 1 cup apricot preserves

• 2 tablespoons Dijon mustard

• 2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 2 cloves garlic, minced

• ½ teaspoon ground ginger

• ½ teaspoon smoked paprika

• Salt and pepper, to taste

Directions

1. Season & Sear the Chicken: Pat chicken thighs dry and season the skin side with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken, skin side down, and sear for 5–6 minutes, undisturbed, until golden and crispy.

2. Make the Sauce: In a bowl, whisk together apricot preserves, Dijon mustard, soy sauce, apple cider vinegar, Worcestershire sauce, garlic, ground ginger, and smoked paprika.

3. Assemble in Slow Cooker: Spread diced onions evenly on the bottom of the slow cooker. Layer the seared chicken thighs on top, skin side up. Pour the sauce evenly over the chicken.

4. Cook:

   • High setting: 3–4 hours

   • Low setting: 5–6 hours

5. Thicken the Sauce (optional): Leave the lid off for the final 15–20 minutes of cooking to help the sauce reduce. For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during this time.

6. Serve: Spoon chicken and sauce over rice and garnish with chopped green onions if desired.

Servings and timing

• Servings: 6 chicken thighs

• Prep time: 15 minutes

• Cook time: 3–4 hours (high) or 5–6 hours (low)

• Total time: Up to 8 hours 15 minutes

Variations

• Boneless thighs: Can be used for easier eating—reduce cook time slightly.

• Add vegetables: Layer sliced bell peppers or carrots under the chicken for a one-pot meal.

• Spicy twist: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.

• Fruit swap: Substitute apricot preserves with peach, pineapple, or orange marmalade.

• Oven-baked version: Bake covered at 350°F for about 1 hour, then uncover and broil for 5 minutes to crisp the skin.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooled chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

• Reheating: Reheat gently on the stovetop over low heat or microwave in short intervals until hot.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, but reduce the cooking time slightly, as they cook faster. You’ll lose the crispy skin, but the flavor will still be excellent.

What can I use instead of apricot preserves?

Peach jam, orange marmalade, or pineapple preserves all work well as substitutes.

Do I have to sear the chicken?

Searing adds flavor and helps keep the skin crispy, but you can skip it for convenience.

Can I make this recipe in the oven?

Yes. Place everything in a baking dish, cover with foil, and bake at 350°F for 45–60 minutes, then broil for a crispy top.

Is the sauce very sweet?

It’s sweet and tangy. The Dijon, vinegar, and soy sauce balance out the sweetness from the apricot preserves.

How can I make the sauce thicker?

Let the slow cooker run uncovered for the last 15–20 minutes, or add a cornstarch slurry.

Can I cook this on the stovetop instead?

Yes. Simmer everything in a large covered skillet on low for 30–40 minutes, or until the chicken is tender.

What side dishes go well with this?

Serve with rice, couscous, roasted potatoes, or steamed green beans.

Can I prep this the night before?

Yes. Assemble everything in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.

Can I double this recipe?

Yes, just make sure your slow cooker is large enough to fit all the chicken in a single layer.

Conclusion

Slow Cooker Chicken Thighs with Apricot Sauce is a flavorful, family-friendly recipe that delivers restaurant-quality results with almost no effort. The sweet and tangy sauce, paired with tender, juicy chicken, makes this dish an instant weeknight favorite. Whether you’re prepping ahead or feeding a crowd, this one’s sure to impress with minimal work and maximum flavor.