Apricot Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

To get the most flavor, use a good-quality ginger teriyaki glaze; it makes a difference. If you have time, let the chicken marinate in the glaze for 30 minutes in the refrigerator before cooking, but it's not necessary.

For a thicker sauce, remove the chicken after shredding and simmer the sauce on the stovetop for 5-10 minutes until reduced. You can also add a splash of chicken broth if the sauce seems too thick.

This recipe is very forgiving. You can add vegetables like bell peppers, snap peas, or broccoli during the last 30 minutes of cooking for extra nutrition. If you like heat, add a pinch of red pepper flakes or a drizzle of sriracha before serving.

For a more intense sesame flavor, toast the sesame seeds in a dry skillet for a minute before sprinkling. The leftovers are excellent in lettuce wraps or over noodles.

Variations

• Spicy Apricot Teriyaki: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce before cooking. The heat balances the sweetness and adds a pleasant kick.
• Pineapple Apricot Chicken: Replace the apricot preserves with pineapple preserves and add a can of drained pineapple chunks during the last 30 minutes of cooking. The pineapple adds a tropical sweetness.
• Garlic-Ginger Teriyaki: Add 3 minced garlic cloves and 1 tablespoon of grated fresh ginger to the pot along with the other ingredients. This boosts the savory, aromatic profile.
• Sesame-Orange Chicken: Use orange marmalade instead of apricot preserves and add the zest of one orange. The citrus brightens the dish and pairs beautifully with the sesame.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of water when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second intervals until hot. Add a little chicken broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; you can thin it with a little water or chicken broth when reheating. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through. The chicken remains tender and flavorful.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking.

When ready, place the insert in the slow cooker and cook as directed. Or, cook the entire recipe, let it cool, and store in the refrigerator for up to 4 days. Reheat individual portions for quick lunches or dinners.

Serving ideas

Serve the apricot teriyaki chicken over steamed jasmine rice, with the extra sauce spooned over the top. A side of steamed broccoli or green beans adds color and freshness. For a complete meal, add a simple cucumber salad with rice vinegar and sesame oil. The sweet-savory chicken pairs well with tangy or crunchy sides.

For a low-carb option, serve the chicken over cauliflower rice or alongside a crisp green salad. You can also use the chicken as a filling for lettuce wraps, topped with shredded carrots and cilantro.

The dish is versatile enough to be served as a main course or as a filling for tacos or sliders. Garnish with extra sesame seeds and sliced green onions for a fresh finish.

Frequently asked questions

Recipe card

Apricot Teriyaki Chicken Thighs: 5-Ingredient Crockpot Dinner

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 6 boneless skinless chicken thighs (about 2 lb)
• 1/2 cup apricot preserves
• 1 sweet Vidalia onion, diced
• 1/2 cup ginger teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed white jasmine rice, for serving

Instructions

1. Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Spoon the apricot preserves over the chicken, then scatter the diced Vidalia onion on top. Pour the ginger teriyaki glaze evenly over everything, and sprinkle with the toasted sesame seeds. Do not stir; the layers will meld as they cook.
2. Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and easily shreds with a fork. The sauce will bubble gently around the edges. Do not lift the lid during the first 3 hours to keep the heat steady.
3. Using two forks, shred the chicken thighs directly in the slow cooker, pulling them into large, bite-sized pieces. Stir gently to coat the shreds with the glossy apricot-teriyaki sauce. The onions should have melted into soft ribbons. Let the chicken rest in the sauce for 5 minutes so it absorbs the glaze.
4. Spoon steamed white jasmine rice onto serving plates. Top with a generous portion of the shredded chicken and ladle extra sauce from the slow cooker over the top. Garnish with a sprinkle of toasted sesame seeds if desired. Serve hot.

Contains: soy, gluten, sesame, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

40 g

Fat

15 g

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