Apricot Chicken for the Gourmet Crockpot

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This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal.

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Ingredients [?]

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  • add   1-2 clove garlic
  • add   2 teaspoons salt
  • add   1 cup chicken stock
  • add   2 whole chicken breasts
  • add   2 inches fresh ginger
  • add   3 tablespoons olive oil
  • add   1/2 teaspoon ground cardamom
  • add   2 yellow onions
  • add   1/8 teaspoon saffron threads
  • add   2 cups dried apricots
  • add   1 (14 1/2 ounce) can diced tomatoes
  • add   1 cinnamon stick
  • add   2 tablespoons water


  1. In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
  2. In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
  3. Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
  4. Add the garlic and grated ginger and stir for 3 to 5 minutes.
  5. Add the cinnamon, ground cardamom, tomtoes, chicken stock and salt.
  6. Cook for 5 minutes.
  7. Place chicken in the crockpot and pour the onion mixture over.
  8. Cover and cook on low for 3 to 4 hours, until the chicken is tender.
  9. The last 30 minutes of cooking, add the apricots and saffron water.
  10. Finish cooking and serve immediately on top of saffron rice.