Russian Apricot Chicken

Russian Apricot Chicken will become one of your go-to dishes. The recipe may be made in a slow cooker or baked.

Variations

• Spicy: Add a touch of cayenne pepper or red pepper flakes to the sauce for a spicy kick.
• Asian: Omit the garlic powder, and stir a teaspoon of soy sauce into the sauce mixture.
• Creamy: Incorporate a splash of heavy cream or sour cream into the sauce for a richer, creamier texture.
• With walnuts: Garnish with chopped toasted walnuts for added crunch and flavor.
• With vegetables: Add diced bell peppers, diced carrots, or peas to the sauce for added color and nutrition.
• Sweet and tangy: Mix in a bit of balsamic vinegar or orange zest to enhance the sweetness and tanginess.
• With ginger: Incorporate fresh grated ginger into the sauce for a subtle spicy warmth.
• With pineapple: Stir well-drained pineapple chunks into the sauce just before serving.

More easy chicken recipes to enjoy…

Honey Garlic Chicken Thighs

Barbecue Chicken Legs

Chicken Parmesan

Adobo Chicken

Melt in Your Mouth Chicken

Russian Apricot Chicken

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Russian Apricot Chicken will become one of your go-to dishes. It’s tangy and very flavorful.

• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

4 boneless, skinless chicken breasts or 5 to 6 skinless chicken thighs 1 (15 ounce) bottle Russian or Catalina dressing 1 cup (or 10 ounces) apricot preserves 1 envelope dry onion soup mix 1/2 onion, diced 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper

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Instructions

1. Place chicken breasts or thighs inside a slow cooker.
2. In a bowl, mix the Russian or Catalina dressing, apricot preserves and dry onion soup mix. Stir together until well mixed and smooth.
3. Stir in the chopped onion. Mix well.
4. Pour the mixture over the chicken.
5. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
6. Serve over a pile of white rice with a side of green beans.

Notes

The dry onion soup mix contains a lot of salt. If you are sensitive to high amounts of salt, don’t use the entire envelope. Half will work fine.

To bake Russian Apricot Chicken

1. Heat oven to 400 degrees F.
2. Mix all ingredients, except chicken, in a bowl.Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
3. Pour sauce over chicken, turning to mak sure it’s coated well.
4. Roast covered for 1/2 hour, then uncover and roast for another 30 to 45 minutes until chicken is done.
5. Baste several times during cooking.