Crock Pot Sweet Apricot Chicken

I seriously have the best friends, family and support system in the world.  Really.  My blogging family (you wonderful people) have been truly supportive through this whole thing with my husband.  Your emails, thoughts, prayers, and those that guest posted so I could be with my family…thank-you.  I also had so many friends and family come and watch my kids, bring dinners, and come visit us.  I am overwhelmed with love and gratitude.

One of my cute friends from college, Kelsey, came by to visit when we got back home and dropped off some freezer meals for us that we could just dump and cook and not worry about any prep or any ingredients.  These have been such lifesavers to us as my life has been pretty busy being a mom to two children and a wife to my sweet husband who still has numbness, weakness and tiredness.  I LOVE freezer meals.  Make ahead and save for later.  They are great to have on hand after having a baby, coming back from trips, for days you don’t feel like being in the kitchen or just being prepared in case and emergency situation like ours comes up.

This was one of the YUMMY freezer meals she made for us.  We all gobbled it right up!  The flavor in this meal is PERFECT!  You can also cook it in the crock pot or bake in the oven, whichever suits your fancy!  I love my crock pot because it just cooks all day and my home smells fantastic!

Totaling in at 4 INGREDIENTS and the fact that it is DELICIOUS makes this recipe a winner in my home!


6-8 skinless chicken breasts
1 cup apricot-pineapple jam
1 cup Catalina dressing
1/4 cup dry onion soup mix

Put chicken in a 9×13 pan.  Mix all other ingredients together and pour over chicken.  Cover and bake at 350 for 1 1/2 to 2 hours or until chicken is done.  You can also prepare this in a slow cooker and cook for 4-5 hours. Serve over rice.**IF FREEZING, PLACE ALL INGREDIENTS IN A FREEZER BAG PRIOR TO COOKING.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, crock-pot, dinner, easy, fruit, main-dish

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Becca

    It's so great that you have such supportive friends :) This looks yummy!

  2. bubbles1976

    This sounds yummy....making it tonight for dinner with the in-laws!!

  3. bubbles1976

    This sounds yummy....making it tonight for dinner with the in-laws!!

  4. Literacy Lady

    That sounds so yummy but my hubby says NO to apricot. Would this recipe work with just the pineapple or do you have another option? Thanks so much for your fabulous site! We just ate the honey chicken tonight for dinner and everyone lapped it up! Continuing to pray for you and your family!

  5. alto18sax

    Its next on the list to try out in the crock pot

    1. svenska253

      I found mine at Fred Meyer (local grocery store, part of the Kroger ownership). The brand is Walls Berry Farm. (Be warned -- it's a good-sized jar but is affordable.) I'm sure you could make it with apricot jam and it would taste good.

  6. Beth

    I've had the same recipe from my aunt for years and it is really easy and good. If using boneless breasts, cut down the cooking time so they aren't dry and rubbery. I usually add fresh or canned pineapple chunks, and bell peppers and onions, and a little fresh ginger (if you like a baked sweet and sour chicken). Smuckers makes apricot-pineapple jam, but it is not available in all areas. I am in California, and can get it here, but had a hard time finding it when I lived in Minnesota and Hawaii. So I used to substitute plain apricot preserves and either crushed pineapple or orange marmalade.

  7. Lanita

    I don't understand the message about freezing it. Are you saying, put all the ingredients in a freezer bag and freeze this way.?

  8. Laura48fan

    This recipe sounds delicious! Was wondering if chicken cutlets could be substituted for whole chicken breasts?

  9. LuLu

    I tried making this tonight, but it didn't come out exactly like yours:

  10. dee indgjerd

    I have made this recipe for is VERY adaptable. I have made it most often with Apricot Preserves. You can use Russian dressing if you don't have Catalina. Any cut of chicken will work....just watch your cooking times. I have also cubed the chicken breasts and lightly browned them first, then served over rice.

  11. Tammy

    I know that I'm late, but I'm so glad that your husband is well.
    This recipe sounds really good, but just wondering if your can't find the apricot-pineapple jam what can you use in place of it?
    Thanks so much!

  12. lil

    What size chicken breast did you use