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
- 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
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!
- 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!