Description
Tender slow cooker chicken thighs simmered in a sweet and tangy apricot sauce made with Dijon mustard, garlic, soy sauce, and warm spices. An effortless and flavorful dinner option perfect for busy weeknights.
Ingredients
- 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
Instructions
- Season the skin side of the chicken thighs with salt and pepper.
- Heat a large skillet over medium-high heat and add the olive oil. Place chicken thighs skin side down and sear undisturbed for 5–6 minutes until golden brown.
- In a small bowl, whisk together apricot preserves, Dijon mustard, soy sauce, apple cider vinegar, Worcestershire sauce, garlic, ginger, and smoked paprika.
- Add diced onions to the bottom of the slow cooker. Place seared chicken thighs on top, skin side up.
- Pour the apricot sauce evenly over the chicken thighs.
- Cover and cook on high for 3–4 hours or on low for 5–6 hours.
- For a thicker sauce, uncover the slow cooker for the last 15–20 minutes. Optional: stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
- Serve chicken thighs over rice and garnish with green onions, if desired.
Notes
- Use boneless thighs if preferred, but reduce cooking time slightly.
- The sauce also pairs well with pork or turkey.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 375
- Sugar: 15g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 115mg
