You don't have to wait for the apricot season to make this apricot chicken because apricot jam is available all year round. Slow-cooked until fork-tender in just three hours this needs only 10 minutes of hands-on while the slow-cooker does the rest.
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I am a huge fan of combining meat and fruits, mostly dry fruits. My mom, at some point in her life, worked in the Middle East, and often traveled to Europe. There, she got used to enjoying the combination of fruit with meats. I picked it up from her because she often made it for us as kids.
Now, I know many people can't stand the thought of meat and fruits together. I guess you have to taste it once to realize it does go very well together. Do you enjoy meat cooked with fruit? What's your favorite combination?
About this recipe
If you love apricots or cranberries, this dish is going to be your next favorite. I have used apricot jam because apricot jam has a very concentrated flavor and sweetness, which works so beautifully in contrast with the tart cranberries and juicy chicken. The dried cranberries after cooking for a few hours in the hot chicken sauce plump up like little grapes filled with all the chicken juices.
Today, I am serving it with couscous. In fact, I am using the instant couscous here. And yet, steamed rice, mashed potatoes, or even creamy polenta works great.
I have used a slow cooker but I have been making this apricot chicken on the stovetop long before I got my slow cooker
Ingredients and substitutes
- Chicken - I love to use chicken with bones for this dish because slow cooking the bones adds so much flavor to the meat. But, you can use boneless chicken thighs or legs.
- Apricot - I have always used my homemade apricot jam. But store-bought apricot preserve is perfect too. I would not suggest fresh fruit as it may not work the same in this recipe.
- Cranberry - These little dry fruits cook and become like little pearls full of delicious chicken juices bursting all that sweet goodness in the mouth. It is delicious. You can use ½ cup fres cranberries as well.
- Flour or cornstarch - I always use flour, but cornstarch works just as well if you prefer to keep it gluten-free.
Step by step instructions
- Using a sturdy cutting board and chefs knife cut lamb into bitesize pieces not too small.
- Season with salt and pepper. Coat well in flour and dust off excess. Set aside
- Add 2 tablespoon olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the chicken on all sides; 3 to 5 minutes. Remove and keep warm
- To the same pan, add the remaining oil and saute onion, garlic, and ginger until onions are translucent
- Place chicken in the slow cooker. Top with the sauteed onion mixture.
- Add tomato paste and apricot jam to the stock. Combine well then add it to the slow cooker as well.
- Next, add in the cranberries and any remaining ingredients. Season with salt and pepper.
- Cover and cook chicken on low for 4 hours or on high for about 3 hours. The chicken will be soft and tender falling off the bone when forked.
- When done garnish with chopped fresh parsley
Stovetop
- Alternatively, if you do not want to use a slow-cooker, you can continue to cook on the stovetop in a Dutch oven or heavy-bottom pan over medium-low heat. It will take about 1 to 1 ½ hours.Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
For the couscous
- Place the couscous in a big bowl. Season with salt and pepper.
- Add oil and mix well so each grain of couscous is coated with oil.
- Add the boiling water. Stir well. Cover and let rest covered for 5 to 10 minutes. Then fluff with a fork
- Add the cranberry and fresh herbs.
- Enjoy!
Frequently asked questions
Fresh apricots while delicious are not concentrated in flavor,, so the sauce will be too runny. But, you can use 1 cup apricot sauce instead of jam.
Yes, beef and lamb both work beautifully with apricot. I have shared my delicious slow-cooked apricot beef with you.
If you are not particularly fond of couscous, this dish also goes well with many other options. Serve it over a bowl of steamed rice, try my mashed potato or one-pot vegetable rice. If you are looking for a low-carb alternative try cauliflower rice or my turmeric cauliflower rice.
Some great vegetables to serve alongside this slow-cooker apricot chicken are quick sesame green beans, garlic Garlic Sesame Asparagus, Lemon Rosemary Potatoes or Roast Butternut Squash or Carrot Sticks.
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Printable Recipe
Slow-Cooker Apricot Chicken
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Chicken
- 1.5 lbs (700 g) Chicken
- 1 Onion (chopped finely)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Ginger (grated)
- ½ cup Apricot jam
- 2 oz (60 g) Dried cranberries
- 2 tablespoon Flour (or cornstarch)
- 2 tablespoon Tomato paste
- 1 teaspoon Thyme dried
- 2 tablespoon Canola oil
- 1 cup (250 ml) Stock or water
- ½ teaspoon Salt (or more)
- ¼ tsp Pepper (or more)
For the Couscous
- 2.5 cups (400 g) Instant couscous
- 1 tablespoon Olive oil (extra virgin)
- 2.5 cups (600 ml) Boiling water
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 oz (60 g) Dried cranberries (optional)
- ¼ cup Fresh herbs (cilantro or parsley Optional )
Instructions
- Using a sturdy cutting board and chefs knife cut lamb into bitesize pieces not too small.
- Season with salt and pepper. Coat well in flour and dust off excess. Set aside
- Add 2 tablespoon olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the chicken on all sides; 3 to 5 minutes. Remove and keep warm
- To the same pan, add the remaining oil and saute onion, garlic, and ginger until onions are translucent
- Place chicken in the slow cooker. Top with the sauteed onion mixture.
- Add tomato paste and apricot jam to the stock. Combine well then add it to the slow cooker as well.
- Next, add in the cranberries and any remaining ingredients. Season with salt and pepper.
- Cover and cook chicken on low for 4 hours or on high for about 3 hours. The chicken will be soft and tender falling off the bone when forked.
- When done garnish with chopped fresh parsley
Stovetop
- Alternatively, if you do not want to use a slow-cooker, you can continue to cook on the stovetop in a Dutch oven or heavy-bottom pan over medium-low heat. It will take about 1 to 1 ½ hours. Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
For the Couscous
- Place the couscous in a big bowl. Season with salt and pepper.
- Add oil and mix well so each grain of couscous is coated with oil.
- Add the boiling water. Stir well. Cover and let rest covered for 5 to 10 minutes. Then fluff with a fork
- Add the cranberry and fresh herbs.
- Enjoy
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Eileen Kelly
I am a huge slow cooker fan and this is a great one. The colors are gorgeous. Looking forward to adding this into my rotation
Veena Azmanov
Thank you Eileen
Eileen Kelly
I love slow cooker meals! The colors in this dish are so appealing! Love that you have included a stove top recipe as well! I prefer the slow cooker and I am adding this into my rotation.
Veena Azmanov
Me too Eileen.. I love the color too! Thank you !
Daniela Anderson
I love dishes that make a complete meal, and this chicken with couscous looks like a fabulous dinner to share with your family. I have not tried using jam with chicken, byt l think my daughter would love the flavour.
Veena Azmanov
Absolutely Daniela. this makes a delicious complete meal.
Swathi
This slow cooker apricot cranberry chicken looks really tender and delicious. I never thought of combing apricot and cranberries. Your recipe changed that idea. I will give a try.
Veena Azmanov
Thank you Swathi. Yes, cranberry and apricot make a great combination with chicken. Glad to hear that.