Apricot Bourbon Glazed Chicken Thighs: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, make sure the slow cooker is clean and dry. Dice the onion and measure the apricot preserves, BBQ glaze, and brown sugar. Pat the chicken thighs dry with paper towels to help the sauce adhere.

Have a large spoon and a pair of forks ready for shredding. If you plan to serve over mashed potatoes, prepare them just before the chicken is done, or keep them warm in a covered dish.

Instructions

Layer the Ingredients

1. 1Layer the Chicken
   Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Spread them out so they cook evenly.
   Look for The chicken thighs should cover the bottom of the slow cooker without overlapping too much.
   Tip Pat the chicken dry with paper towels before adding to help the glaze cling better.
2. 2Add the Sweet Onion
   Scatter the diced sweet Vidalia onion evenly over the chicken thighs. The onion will soften and meld into the sauce as it cooks.
   Look for The onion pieces should be spread out so they season the chicken throughout.
   Tip Dice the onion into small, even pieces for a more uniform texture.

At the end of the layering phase, the slow cooker should contain a neat layer of chicken thighs topped with diced onion, apricot preserves, BBQ glaze, and brown sugar.

The raw ingredients will look colorful and slightly messy, but that is fine. The chicken should be mostly covered by the onion and preserves, and the brown sugar should be sprinkled evenly over the top.

Slow Cook and Caramelize

3. 3Spoon on the Apricot Preserves
   Add the apricot preserves in spoonfuls over the chicken and onion. Do not stir; the preserves will melt and create a glossy sauce as the slow cooker heats.
   Look for The preserves should be visible in dollops across the surface.
   Tip Using a spoon helps keep the preserves in clumps that will melt slowly.
4. 4Pour on the Bourbon BBQ Glaze
   Drizzle the bourbon molasses BBQ glaze evenly over the top of the preserves and chicken. This glaze will form the rich, tangy backbone of the sauce.
   Look for The glaze should coat the preserves and chicken lightly.
   Tip If the glaze is very thick, warm it slightly to make pouring easier.
5. 5Sprinkle with Brown Sugar
   Sprinkle the dark brown sugar evenly over the top. The sugar will help create a caramelized, sticky finish as it melts into the sauce.
   Look for The brown sugar should cover the surface in a light, even layer.
   Tip Packed brown sugar dissolves more evenly; use the back of a spoon to press it down.

After several hours of slow cooking, the chicken will be tender and the sauce will be bubbling and thick. The apricot preserves will have melted into a glossy glaze, and the brown sugar will have caramelized, giving the sauce a deep amber color.

The kitchen will smell sweet and savory. The chicken should be easily pierced with a fork, and the sauce should cling to the meat.

Shred and Serve

6. 6Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken thighs are fork-tender and reach an internal temperature of 165°F (74°C) in the thickest part. The sauce will bubble and thicken as the chicken cooks.
   Look for The chicken should be easily shredded with a fork, and the sauce should be bubbling and glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first 3 hours to keep the heat steady.
7. 7Shred and Coat
   Once the chicken is cooked, use two forks to shred the thighs directly in the slow cooker. Stir the shredded chicken into the sauce so every piece is coated with the sticky apricot-bourbon glaze.
   Look for The chicken should pull apart easily and the sauce should cling to it.
   Tip Shred while the chicken is still warm for the best texture.
8. 8Serve
   Spoon the glazed chicken over creamy mashed potatoes or your favorite side. Drizzle with extra sauce from the slow cooker.
   Look for The chicken should be glossy and coated in thick, sticky sauce.
   Tip For a thicker sauce, let it sit uncovered for 10 minutes before serving.

Once the chicken is shredded and stirred into the sauce, it should look glossy and sticky, with every piece coated in the rich glaze. The onion will have softened into the sauce, and the chicken will be tender and pull-apart. Serve immediately over mashed potatoes, spooning extra sauce over the top. The dish should look appetizing and smell irresistible.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Trust the slow cooker and keep the lid on. Another mistake is overcooking the chicken, which can make it dry despite the thighs' fat content.

Stick to the recommended time and check for doneness early. Also, do not skip the onion — it adds essential sweetness and depth to the sauce.

How to tell it’s done

The chicken is done when it is fork-tender and easily shreds. To check for doneness, insert an instant-read thermometer into the thickest part of a thigh; it should read at least 165°F (74°C). The sauce should be bubbling and thickened, with a glossy sheen. If the sauce seems too thin, leave the slow cooker uncovered on low for 15 to 20 minutes to reduce it slightly.

• Poultry: 165°F (74°C) in the thickest part