Apricot Chicken: For Instant Pot and Crock Pot

Sweet tangy chicken that requires just a basic (just six!) ingredients and can be made in your instant pot or your crock pot! This apricot chicken goes perfect with a side of brown or white rice.

I have another great chicken recipe for your Instant Pot (pressure cooker) or Crock Pot (slow cooker)! Now, this chicken isn’t the most attractive chicken in town, but, darn it, it’s good!

Just Six Ingredients:

• Boneless chicken
• Apricot preserves
• Catalina dressing
• Minced onion
• Minced garlic
• Salt/Pepper

What Supplies Do I Need for Apricot Chicken?

• Crock Pot (Slow Cooker) or Instant Pot (Pressure Cooker)
• Mixing Bowl + Whisk
• Serving Tongs
• Basting brush

Recipe Notes:

• Yes, you can use partially frozen chicken breasts!
• I used 1.25 lbs of boneless chicken breasts. This should be approx 3-4 medium size breasts.
• If you wish to make your Catalina dressing homemade, I’ve included instructions in the recipe card.
• For the crock pot version: In the past, I have used boneless chicken tenders for this recipe and cooked the same amount of time. However, I haven’t used them in the instant pot yet, so, can’t say what the cook time would be for them.

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Yield: Serves: 4-6

Apricot Chicken: For Instant Pot and Crock Pot

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Sweet tangy chicken that requires just a basic (just six!) ingredients and can be made in your instant pot or your crock pot! This apricot chicken goes perfect with a side of brown or white rice

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 1.25 lbs boneless chicken breasts
• 1 cup apricot preserves
• 1 cup Catalina dressing  (homemade version- see below)
• 1/4 cup minced onion flakes
• 1 tsp minced garlic
• salt/pepper, to taste preference

IF YOU WISH TO MAKE CATALINA DRESSING HOMEMADE:

• 1/4 cup ketchup
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1/2 tsp paprika
• 1/4 tsp Worcestershire sauce
• 1/2 cup canola oil
• salt/pepper, to taste

Instructions

FOR CROCK POT VERSION:

1. Place chicken in crock pot.
2. In a mixing bowl, whisk together remaining ingredients until smooth.
3. Pour over chicken.
4. Cover and cook on low for 4 hours.
5. Baste chicken with the sauce using a basting brush before serving.

FOR INSTANT POT VERSION:

1. Place chicken in instant pot.
2. In a mixing bowl, whisk together remaining ingredients until smooth.
3. Pour over chicken.
4. Cover and cook on high pressure for 12 minutes.
5. Do a natural release and remove lid.
6. Baste chicken with the sauce using a basting brush before serving.
7. Serve both versions with a side of brown or white rice.

FOR CATALINA DRESSING:

1. In a blender or food processor, blend all ingredients until smooth. Store any leftovers in a covered container and use within 2 weeks.

Notes

• Cook time is for crock pot version.
• Cooking times may vary, depending on the size/thickness of your chicken breasts.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 908Total Fat: 45gSaturated Fat: 6gTrans Fat: 4gUnsaturated Fat: 36gCholesterol: 120mgSodium: 1122mgCarbohydrates: 84gFiber: 1gSugar: 65gProtein: 45g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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