Dinner · Part 3 of 3: Tips & recipe card

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

Name: Apricot Hickory BBQ Chicken Thighs: 5-Ingredient Slow Cooker Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs; 1 cup apricot preserves; 1 medium Vidalia onion, diced; 1 cup hickory brown-sugar BBQ sauce

By Clara Weller · Oct 28, 2026

Shredded chicken thighs in a glossy apricot hickory BBQ sauce in a slow cooker, with steam rising

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the best texture, buy boneless, skinless chicken thighs that are roughly the same size so they cook evenly. If some are thicker, cut them in half or pound them gently.

After shredding, let the chicken sit in the sauce for 10 minutes on the warm setting — this lets the meat absorb more flavor and the sauce thickens to a perfect consistency.

If the sauce is too thin when the cooking time is up, remove the chicken with a slotted spoon and set aside, then simmer the sauce on the stove or on the high setting in the slow cooker for 10 to 15 minutes until reduced.

Conversely, if it's too thick, stir in a splash of chicken broth or water. Taste and adjust seasoning — the preserves add sweetness, so you may want a pinch of salt or a dash of hot sauce.

Variations

Spicy Apricot BBQ: Add 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño along with the other ingredients for a spicy kick. The heat balances the sweetness of the apricot and brown sugar.
Peach BBQ Chicken: Swap the apricot preserves for peach preserves or orange marmalade. The flavor profile changes slightly but stays just as sweet and tangy, with a different fruity note.
Honey Garlic Twist: Replace the apricot preserves with 1/4 cup honey and 4 minced garlic cloves. The honey adds sweetness, and the garlic gives a savory depth that pairs beautifully with the hickory BBQ.
Smoky Chipotle Version: Add 1 to 2 chipotle peppers in adobo sauce, minced, to the sauce mixture. This adds a deep, smoky heat that complements the hickory and apricot, giving the dish a Southwestern flair.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave with a splash of water to loosen the sauce.
Freezer: Freeze the shredded chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling.

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently with a splash of water or broth to loosen it. The flavors continue to meld, making leftovers even better the next day.

This recipe is perfect for meal prep. Assemble everything in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed — just add 30 minutes to the cooking time since you're starting from cold. You can also cook the full batch, shred, and freeze for up to 3 months.

Serving ideas

Serve the chicken over steamed jasmine rice to soak up the sticky sauce. For a low-effort side, add a simple green salad or steamed broccoli.

The sweet-tangy flavor pairs well with tangy coleslaw or a crisp cucumber salad. For a heartier meal, pile the chicken onto brioche buns for sliders, or serve with cornbread to mop up every bit of glaze.

Garnish with sliced green onions or fresh cilantro for a pop of color and freshness, though the video doesn't include them — it's entirely optional. For a complete dinner, add a side of roasted vegetables or a simple green bean sauté. The chicken also makes excellent tacos or quesadillas the next day, so consider making extra.

Frequently asked questions

Can this recipe be made with chicken breasts instead of thighs?

Yes, but boneless skinless chicken breasts will cook faster and can dry out. Reduce the cooking time to 4 hours on low, and check for doneness at 165°F (74°C). Shred or slice the breasts after resting to keep them moist.

Why does the sauce turn out watery?

If the sauce is watery, it's usually because too much liquid accumulated from the chicken. The sauce will thicken as it sits, but you can speed that up by removing the chicken and simmering the sauce on the stove or on the high setting for 10 to 15 minutes until reduced.

Can this be cooked on high instead of low?

Yes, but the chicken may be less tender. Cook on high for 3 to 4 hours, checking for doneness at 165°F (74°C). The sauce may not caramelize as deeply, so consider reducing it afterward for a thicker glaze.

Is this recipe gluten-free?

Most hickory BBQ sauces are gluten-free, but some brands contain wheat or soy sauce. Check the label to be sure. The apricot preserves and fresh onion are naturally gluten-free, so as long as your BBQ sauce is safe, the whole dish is gluten-free.

Can the leftovers be frozen?

Yes, the shredded chicken freezes beautifully. Place it in a freezer-safe container with some sauce, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water to loosen the sauce.

Recipe card

Apricot Hickory BBQ Chicken Thighs: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb boneless skinless chicken thighs
1 cup apricot preserves
1 medium Vidalia onion, diced
1 cup hickory brown-sugar BBQ sauce

Instructions

Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Spread them out evenly so they cook uniformly.
Scatter the diced Vidalia onion over the chicken, spreading it evenly so every piece gets some sweetness as it cooks.
Spoon the apricot preserves over the chicken and onion, dolloping it in several places so it spreads as it heats.
Pour the hickory BBQ sauce evenly over everything, using a spoon or spatula to gently spread it so the chicken is mostly covered.
Cover the slow cooker and cook on LOW for 6 hours, or until the chicken is fork-tender and reaches 165°F (74°C) in the thickest part. Avoid lifting the lid during cooking to keep the heat steady.
Using two forks, gently shred the chicken thighs right in the slow cooker, stirring to coat every piece with the sticky apricot-hickory sauce. The meat should pull apart easily.
Spoon the shredded chicken and sauce over steamed jasmine rice, using a slotted spoon to control the amount of sauce. Serve hot, with extra sauce spooned on top if desired.

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 42 g
Fat: 14 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.