Apricot Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner

This is the kind of dinner that makes the slow cooker earn its place on the counter. Six chicken thighs, a jar of apricot preserves, a sweet onion, and a bottle of teriyaki glaze—that's it. You dump everything in, set the timer, and walk away. Hours later, the chicken is so tender it falls apart at the touch of a fork, and the sauce has turned into a sticky, caramelized glaze that coats every bite.

This apricot teriyaki chicken thighs recipe is the ultimate dump-and-go Crockpot meal. The combination of sweet apricot preserves, savory ginger teriyaki glaze, and soft caramelized onions creates a rich, balanced sauce that clings to tender chicken. The sesame seeds add a subtle nutty crunch.

It's a perfect dinner for busy weeknights or a lazy Sunday. The hands-on time is just five minutes, and the slow cooker does the rest. The result is a sticky, glossy, deeply flavorful dish that feels both comforting and special. Serve it with steamed rice and a simple green vegetable for a complete meal.

Ingredients

Why this recipe works

The slow cooker's low, steady heat turns tough chicken thighs into fork-tender, pull-apart meat. The collagen in the thighs breaks down slowly, leaving the chicken moist and succulent.

The long cooking time also allows the apricot preserves to melt into the teriyaki glaze, creating a thick, concentrated sauce that reduces naturally as it simmers. This gentle cooking method means no risk of overcooking or drying out, making it foolproof even for novice cooks.

The combination of sweet and savory is a classic flavor pairing that works because the sweetness of the apricot and the saltiness of the teriyaki balance each other perfectly. The onion adds a mellow, savory depth that rounds out the sauce.

The sesame seeds provide a subtle texture and nutty flavor. Cooking everything together in one pot allows the flavors to meld and deepen, resulting in a dish that tastes greater than the sum of its parts.

Notes and substitutions

Boneless skinless chicken thighs are ideal for this recipe because they stay moist and tender during the long cook time. If you prefer chicken breasts, they will work, but they can dry out more easily—check them at the lower end of the time range and remove them once they reach 165°F (74°C). A 6-quart slow cooker is the right size; if yours is smaller, reduce the chicken to 4 thighs to avoid overcrowding.

The ginger teriyaki glaze is usually found in the Asian foods aisle. If you can't find it, use regular teriyaki sauce and add a teaspoon of grated fresh ginger. Apricot preserves are key; don't substitute jam or jelly, as preserves have a thicker texture and more fruit pieces.

Vidalia onions are sweet and mild, but a yellow onion will work in a pinch. Toasted sesame seeds add a nice finish—you can toast them in a dry skillet for a minute if they aren't already toasted.

• boneless skinless chicken thighs: Boneless skinless chicken breasts (reduce cook time to 2-3 hours on low, and check for doneness at 165°F/74°C)
• apricot preserves: Peach or orange marmalade for a different fruity sweetness
• ginger teriyaki glaze: Store-bought teriyaki sauce plus 1 teaspoon grated fresh ginger
• sweet Vidalia onion: Yellow onion, chopped, for a slightly sharper flavor

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon
• Serving plate