Apricot Bourbon Glazed Chicken Thighs: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality bourbon molasses BBQ glaze. If you cannot find one, mix 1/2 cup of your favorite BBQ sauce with 1 tablespoon bourbon and 1 tablespoon molasses.

The bourbon flavor is subtle but adds a warm, smoky note. If you prefer no alcohol, you can substitute apple cider vinegar and a touch of liquid smoke.

To make the sauce extra thick and sticky, remove the lid during the last 30 minutes of cooking. This allows excess moisture to evaporate.

If you like a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce along with the other ingredients. For a more savory dish, reduce the brown sugar and add a teaspoon of soy sauce.

Variations

• Spicy Apricot Chicken: Add 1/2 teaspoon of red pepper flakes or a minced fresh jalapeño along with the other ingredients for a sweet-heat kick. Adjust the amount to taste.
• Orange Bourbon Chicken: Swap the apricot preserves for orange marmalade. The orange zest brightens the flavor and pairs beautifully with bourbon and brown sugar.
• Honey Garlic Chicken: Replace the apricot preserves with honey and add 2 cloves of minced garlic. Reduce the brown sugar to 2 tablespoons for a less sweet, more savory dish.
• Smoky Chipotle Chicken: Stir 1 tablespoon of chopped chipotle peppers in adobo sauce into the BBQ glaze. The smoky heat contrasts nicely with the sweet apricot and brown sugar.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.

Reheat

Reheat in a saucepan over medium-low heat, adding a tablespoon of water or chicken broth to loosen the sauce.

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth to loosen it if needed.

You can assemble the slow cooker the night before and refrigerate it overnight. In the morning, simply place the insert into the slow cooker and cook on low as directed.

If you do this, add 30 minutes to the cook time to account for the chilled ingredients. Alternatively, cook the chicken fully, then cool and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the apricot bourbon glazed chicken over a bed of creamy mashed potatoes, which soak up the delicious sauce beautifully.

It also pairs well with rice, egg noodles, or roasted vegetables. For a complete meal, add a side of green beans or a crisp green salad with a simple vinaigrette to balance the sweetness.

Garnish with chopped fresh parsley or chives for a pop of color, if desired. The dish is best served warm, with extra sauce spooned over the top. Leftovers make excellent sandwiches — pile the chicken onto a toasted bun with a little coleslaw for a tasty lunch the next day.

Frequently asked questions

Recipe card

Apricot Bourbon Glazed Chicken Thighs: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 cup apricot preserves
• 1 medium sweet Vidalia onion, diced
• 1/2 cup bourbon molasses BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. 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.
2. Scatter the diced sweet Vidalia onion evenly over the chicken thighs. The onion will soften and meld into the sauce as it cooks.
3. 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.
4. 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.
5. Sprinkle the dark brown sugar evenly over the top. The sugar will help create a caramelized, sticky finish as it melts into the sauce.
6. 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.
7. 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.
8. Spoon the glazed chicken over creamy mashed potatoes or your favorite side. Drizzle with extra sauce from the slow cooker.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.