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5 from 1 vote

Spicy Apricot Chicken

Enjoy a spicy apricot chicken made with habaneros for the best apricot glazed chicken recipe you ever had!
Prep Time10 mins
Cook Time4 hrs
Course: Main Course
Cuisine: American
Keyword: Apricot Chicken
Servings: 4
Calories: 407kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker

Ingredients

  • 2 lb chicken chicken breast or chicken thighs work great!

Sauce (Blend Together):

  • 2 habanero peppers
  • 2 fresh apricots peeled and pitted
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ginger
  • 2 cloves garlic
  • 2 tbsp coconut aminos or soy sauce
  • 1/2 large onion chopped
  • 2 tbsp raw honey

Instructions

  • Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
  • Add chicken into slow cooker and pour sauce over chicken.
  • Cook on low 4-6 hours.
  • It's ready to serve, enjoy!

Freezer Directions:

  • Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
  • Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
  • Add all ingredients to labeled gallon freezer bag.
  • Store in freezer for up to three months.

Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
  • Add freezer bag contents into slow cooker.
  • Cook on low 5-6 hours. (May need an extra 30 minutes if completely frozen when placed in slow cooker).
  • It's ready to serve, enjoy!

Notes

  • You do not have to deseed or deveign the peppers. Since you are only adding two it will not be overly spicy. 
  • If you do not like spice just skip the peppers and enjoy a sweet tangy apricot chicken. 
  • If you do not have fresh garlic use 1 tsp garlic powder as a substitute. 
  • My kids tend to not like spicy food and this one was a bit too spicy for them, but my husband LOVED IT!