Slow Cooker Apricot Soy Chicken
2x the delicious servings!
- Soy
- Wheat
We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This gingery, garlicky chicken with snap peas that bubbles away happily in a sauce made with soy sauce, apricot jam, and Dijon mustard. Serve this savory-sweet sensation over fluffy jasmine rice and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!
Ingredients
1 tablespoon
Cornstarch
2 unit
Apricot Jam
1 unit
Onion
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
20 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1.5 cup
Jasmine Rice
2 teaspoon
Garlic Powder
8 ounce
Sugar Snap Peas
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and cut onion into large chunks. Peel and mince or grate ginger. Trim and remove strings from snap peas.
• In a large microwave-safe bowl, whisk together apricot jam, soy sauce, mustard, and cornstarch. Microwave until warmed through, 30 seconds.
• Pat chicken* dry with paper towels. • Place chicken, onion, and ginger into a 5- to 6-quart slow cooker; season with garlic powder, salt, and pepper. Stir in apricot-soy mixture until thoroughly coated. • Cover and cook on high for 2 hours.
• Once chicken has cooked 2 hours, transfer to a second large bowl. Using two forks, shred chicken. TIP: You can shred chicken directly in slow cooker, but be careful (it’s hot!). • Return shredded chicken to slow cooker along with snap peas; season with salt. Stir to combine. • Cover slow cooker with lid; cook on high until snap peas are crisp-tender and flavors meld, 20-25 minutes.
• Once you’ve added snap peas to slow cooker, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Fluff rice with a fork and divide between shallow bowls. Top rice with apricot soy chicken and snap peas. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others enjoyed the ginger and soy notes; many wished for more apricot taste and sauce.
- Ease of prep: Easy to prepare, but some felt the snap pea prep was time-consuming and the 2-hour cook time inconvenient.
- Suggestions: Consider sautéing onions and ginger before slow cooking; add more sauce ingredients for moisture and flavor 🍲.
- Portions: Good amount for family meals and leftovers, though a few mentioned not enough sauce to coat rice.
- Texture: Chicken was tender for some, dry for others; many found the snap peas too tough even after extended cooking.
Reviews from our home cooks
It was delicious! Loved the slow cooker option and the family size!
Some of the chicken was hard to shred with a fork, but fine with a knife. No problem. Suggestion: I would add mushrooms and a bit more apricot to the recipe. But we enjoyed it!
The slow cooker recipes is a great new category perfect for all weekends. Please keep this recipe in the seasonal rotation.
This was a great meal, and easier and more convenient. If anyone reads these comments, more slow cooker recipes, please.
Really good. I cooked on low for 8 hrs while I was at work and it turned out great.
What a wonderful combination and the flavors and taste magnificent
So good! Would be even better with one or two more veggies like carrots or broccoli.
Easy recipe. We would like more apricot and soy flavor. We think adding cut up dried apricots would be good as well.
I definitely love the flavor of this dish and the ginger shines. I tried the snap peas and they were ok, I don't generally eat peas at all. I'd probably switch to broccoli or green beans since I like those vegetables better.
The chicken & rice all great; however I didn't care for the sugar snap pease - even after strings pulled and cooked extra time most of them were tough & inedible.
