4-Ingredient Crockpot Chicken Recipe

Servings:: 6
Ready In:: 7 hours 5 minutes
Prep Time:: 5 minutes
Cook Time:: 0 minutes
Wait Time:: 7 hours
Spiciness:: 0/5

Ingredients

4 1/2 (pound) boneless, skinless chicken thighs
1 (1.0 ounce envelope) onion soup mix
1 (12.0 ounce bottle) Russian dressing*
1/2 (12.0 ounce jar) apricot jam

Directions

Mix all ingredients together in crockpot; then add chicken. Using tongs, turn chicken several times until it is all covered with the sauce mixture. Cover and cook on low for 6 hours or on high for 3-4 hours. Serve over rice.
*Note: Thousand Island salad dressing or Catalina salad dressing can be substituted for the Russian salad dressing.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving

Calories: 131
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 38mg
Sodium: 359mg
Carbohydrate: 4g
Dietary Fiber: 0g
Sugars: 3g
Protein: 10g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 3%
Potassium: 99mg

Comments

Anonymous
Great taste!

about 1 year ago
Anonymous
where is the amount of protein in the dishes.

about 1 year ago
Anonymous
can you set this on low for 8 hrs?

about 1 year ago
Chef Leslie (Food on the Table)
@Anonymous, this has 10g of protein. It's in the nutritional information after the directions.

about 1 year ago
Anonymous
Excellent

about 1 year ago
Anonymous
Delicious!

about 1 year ago
Anonymous
Delicious!

about 1 year ago
Anonymous
Delicious!

about 1 year ago
Anonymous
Delicious!

about 1 year ago
Anonymous
Delicious!

about 1 year ago
Anonymous
Chicken was a bit dry. I think if I do this again, I will just cook it on low and not do the 2 hours on high.

about 1 year ago
Anonymous
I made this yesterday and one child liked it and one didnt. The chicken was dry and the sauce was starting to burn. If I make this again I will not cook it as long.

about 1 year ago
Paige
My 3 year old love it! Weird ingredients but it turned out great!

about 1 year ago
Crystal
I thought the ingredients were a bit odd to me as well but it all came out pretty good. I made mashed potatoes and put the chicken and the sauce on top of it. It took me a few bites to get used to the flavor. It wasn't quite my favorite but it was still good. My kids scarfed it down and as soon as my husband took a bite he immediatly loved it and asked what was in it. It isn't often he asks what I put into the food I make so it must have been really good for him. I cooked my chicken on low and it cooked so fast that by the time dinner came the sides of my pot were burned and the chicken and sauce was pretty dark. I think the time on this needs to be played around with more and I think I will add some more chicken to it or maybe use chicken breasts.

12 months ago
Drew
Our family loved this. We used a mix of breast and thighs and cooked on low for 8 hours. Next time I'll use just chicken breasts. We shredded the chicken and served it on rice made in chicken soup. This is going into our regular meal rotation.

11 months ago
Anonymous
delicious.. only cooked for 5 hours on low

11 months ago
Kimberly
I have made this recipe for 22 years in the oven with split chicken breasts and everyone has loved it! I was amazed to see it on this site.

11 months ago
Donna (Food on the Table)
@Anonymous, when you do yours, do you use split breasts or boneless? (I'm assuming split, but...)

11 months ago
Karin
I served this last night and it turned out great - got rave reviews from everyone! I cooked it in the crockpot for 7 hours on low. I used 7 chicken legs and served it over rice.

10 months ago
Chef Leslie (Food on the Table)
@Karin, I'm so glad your family liked the recipe! It's hard to go wrong with chicken and rice!

10 months ago
Kimberly
This made me crave the recipe again...I made the chicken breasts in the oven but I will try it in the crockpot because I LOVE the crockpot. I made some of my favorite chicken recipes this weekend to food save...cut boneless, skinless chicken breasts in to palm size portions. I made a dish of chicken breasts with a can of Amy's organic Tomato Bisque (I used to to use Wolfgang Puck's Tomato but Amy's works just as good and it was cheaper) and some Italian Seasoning. If you cut into palm size portions, cook at 350 for 30 minutes, if full breasts, 1 hour. Here in Texas we have a company called Fisher and Weiser from Fredricksburg, Texas. They make a variety of sauces that can be used to coat and bake chicken or pour over a large cream cheese as an appetizer with crackers.

10 months ago
Anonymous
Yep. Protein content needs to be added!!

10 months ago
Donna (Food on the Table)
@Anonymous, if you read through the recipe, you'll find the protein information included in the nutritional info immediately following. Chef Leslie clarified this for another user a few months back; the protein is 10 grams. :-) (I think sometimes depending on where you're viewing the recipe, the nutritional info isn't as obvious as it is in this particular format.)

10 months ago
Anonymous
Thank you!!!

10 months ago
Amanda (Food on the Table)
The flavor was really good, but the thighs were a little dry. If I did it again, I would put it on low for 4 hours (I did low for 6 hours)

10 months ago
Monica
We made this last night. Thank you! The kids liked the rice best, but they are pretty picky eaters. My husband and I liked all of it. When it was done I shredded the chicken and put it back into the sauce, then placed over the rice. Good simple dish. Thanks.

9 months ago
Melanie
I've used this recipe for years--- it is a favorite, but the only time I did it in the crock pot, my chicken turned pink!! Funny looking! So I bake the chicken in the oven for about 30 minutes. I serve over rice-- yummy. And I cut the chicken breasts into bite sized pieces or slice chinese stir-fry style.

9 months ago
Lyn
The email said thousand island dressing?

9 months ago
Anonymous
so do you use Thousand Island Dressing or Russian??????

9 months ago
Anonymous
I noticed that as well. I was wondering the exact same thing, Thousand Island or Russian?

9 months ago
Donna (Food on the Table)
The choice between Russian dressing and Thousand Island seems to be a pretty personal one for a lot of people! There are some similarities between the two and apparently lots of conflicting ideas about the origins of both, including that Russian dressing originally contained caviar and/or beets, and that Thousand Island dressing was little more than a combination of mayo/ketchup and pickle relish. Personally, I'm a Russian dressing fan--probably in part comes from my hailing from New Jersey, where the local delis all made a double-decker 'Sloppy Joe' Sandwich on thinly sliced rye with alternating layers of deli meats, Swiss cheese, cole slaw and Russian dressing... So I'm betting you can use either with this, according to your own taste!

9 months ago
Lyn
I think I'll use Russian if I can find one that doesnt have high fructose corn syrup. I'm not sure how the mayo will hold up. Thank you!

9 months ago
Amanda (Food on the Table)
Russian dressing is really difficult to find. It's not available in my grocery store. That is why I used Thousand Island in the email. Both will work great.

9 months ago
Monica
We can find Russian Dressing at our local store in the Sure Fine brand but not other brands, it worked great.

9 months ago
Melanie
I use Russian dressing when I can... it's my favorite, but this recipe is also good with Catalina dressing. I might experiment with thousand island someday, but have never tried it.

9 months ago
Kimberly
Definitely Russian dressing with the apricot preserves! Always I hit when I make it!

9 months ago
Anonymous
My whole family liked this! I had my 13 year make it because I'm wanting him to start being more active in cooking and learning how to make things for himself. It was super simple for him and he was very proud of himself when it turned out that we all liked it! Will definitely make again.
I agree that Russian dressing was hard to find. It took me forever to find it and then just found the store brand.

9 months ago
Chef Leslie (Food on the Table)
If you ever have trouble finding Russian dressing, here's my recipe for it: Ingredients: 1 cup mayonnaise, ¼ cup (4 Tbsp) chili sauce, cocktail sauce or ketchup (I prefer Chili sauce-it's a spicier version of ketchup), 1 Tbsp drained horseradish, 1 tsp minced onion. Directions: In a glass bowl, combine the mayonnaise and other ingredients. Chill. Store unused portion in the refrigerator, where it should keep for a day or two — or longer if you used store-bought mayonnaise.

9 months ago
Chef Leslie (Food on the Table)
@Anonymous, I also think it's great to have your 13 year old make it! If more kids learned to cook at an early age, perhaps they would eat more healthy when they go away to college and subsist on only fast food! :)

9 months ago
Anonymous
Thank you Chef Leslie! That was the idea - I made sure my oldest did that as well (he's 19 now) and my 8 year old loves to cook with me. I think it's important for them to learn to eat healthy as well as be self-sufficient. And I don't want them to rely on their wives to cook!! :)

9 months ago
Debbie
Can Thousand Island dressing be substituted for Russian dressing?

9 months ago
Chef Leslie (Food on the Table)
@Debbie, you could but please be aware that Thousand Island has pickles in it so it will change the flavor profile of the dish. You could substitute some yogurt or mayo for the russian dressing and just add a little horseradish and grated onion.

9 months ago
Chef Leslie (Food on the Table)
@Anonymous, you're welcome. I love the fact that you're teaching your boys to be self reliant! So many parents forget that valuable lesson!

9 months ago
Kimberly
I think Thousand Island would make a completely different dish. Russian is easy to find, red and on the bottom shelf or the very top shelf. I haven't had any trouble finding it and it's never store brand.

9 months ago
Chef Leslie (Food on the Table)
Kimberly, I agree that it would change the flavor profile because of the differences in ingredients (horseradish in Russian and pickle relish in the Thousand Island), but I think it would still be tasty.

9 months ago
Kimberly
I just can't see mixing Thousand Island with the sweet of apricots...I just love the tangy of Russian...if I wasn't unemployed I would experiment, but I haven't had Thousand Island in years! If I have a crockpot recipe that I would like to share, what would I do? I made it in the oven growing up but it is easier in the crock pot and contains simple ingredients (link sausage, chopped potatoes, chopped onions and bell peppers and some canned tomato ingredients). Mom taught me as a kid and it is one of my all time favorites!

9 months ago
Donna (Food on the Table)
Kimberly, it's funny--I've never thought of Russian dressing as being hard to find, either, and the kind I'm used to was actually the same color as Thousand Island--and if you go into a good deli and get a Reuben, that's exactly the color it'll be. But I remembered this when I was shopping yesterday, and sure enough--at the same supermarket I've always shopped at for the last ten years--there was only one brand of Russian dressing, and it was the same bright red as, for instance, Catalina dressing. So strange!!

9 months ago
Anonymous
I have made this recipe many times and my recipe calls for
Catalina dressing.

9 months ago
Chef Heather (Food on the Table)
@Kimberly- We would love for you to share your crock-pot recipe and any other recipes you have! To do this, simply click on the "Submit Recipe" button at the top of this page. There you will be able to copy and paste or type in your recipe in the designated boxes. Be sure before you click submit, that the box marked "Allow others to use this recipe" is checked so that other users can see your recipe. Let us know if you have any trouble with this task.

9 months ago
Chef Heather (Food on the Table)
@Anonymous- Yes, I have seen versions of this recipe made using Catalina dressing! The Catalina would be another great substitute for the Russian dressing or the Thousand Island Dressing previously mentioned.

9 months ago
Anonymous
It's the same exact recipe but with Catalina dressing and I bake
it instead of using the crockpot. I don't see why the crockpot
wouldn't be just as good. I bake it for about an hour on 350,
depending how big or small the chicken pieces are. Love your
recipes!

9 months ago
Kimberly
Yum! I bet Catalina is a good substitute for Russian!

9 months ago
Anonymous
I've never had any trouble finding Russian dressing, and it is really close to Catalina (minus the horseradish) sweet and tangy!! I've posted my recipe for catalina dressing on the Just A Pinch web site.. Never heard of "this" recipe, BUT, sure going to try it out on the grandkids!! Love, Love, Love having a "Chopped" judging panel right here in my home! :):):)

9 months ago
Donna (Food on the Table)
@Anonymous, excellent! That's it in a nutshell, right?! ;-)

9 months ago
Anonymous
I PROMISE, You'll love it!!!!

9 months ago
Anonymous
I have this same recipe, but put it in the oven in a baking dish for 45mis @ 350....or until chicken is cooked to your liking. Cut chicken breasts smaller piece. Takes a lot less time!!!!!! 5 hours is a little much.

9 months ago
Chef Heather (Food on the Table)
All- To eliminate further confusion I have edited this recipe to include a recipe note which states: *Note: Thousand Island salad dressing or Cantilena salad dressing can be substituted for the Russian salad dressing. (Since any of these salad dressings will work in this recipe!)

9 months ago
Christy Hess
1/2 (12 oz ounce jar) apricot jam ??
1/2 of a 12 oz jar = 6 oz
or 1/2 jar = 12 oz

9 months ago
Kimberly
I can usually only find one size and use the whole thing.

9 months ago
Chef Heather (Food on the Table)
@Christy- The recipe is implying using 1/2 of a 12 ounce jar of jam which would be 3/4 cup or 6 ounces. Does this clear things up for you?

9 months ago
Sunnae
Huge hit with my kids. Will definitely make again!

9 months ago
Anonymous
This was very good! My company asked for the recipe! I like that is was just a few ingredients. My crockpot didnt' need as much time. I made the mistake of not using boneless, skinless chicken and so it came out too fatty. Next time I will work harder to remove the excess fat.

9 months ago
Marinda
Way overcooked in less time than the recipe said. Good flavor though.

9 months ago
Donna (Food on the Table)
Marinda, others have made similar comments, so I'll ask Chef Heather to take a look at the cooking time on this.

9 months ago
Chef Heather (Food on the Table)
@Marinda- The original recipe said to cook on high for 2 hours, then reduce heat to low and continue cooking for 5 hours. I don't think the cooking on high for two hours is really necessary so I have edited the recipe to be more clear to say: Cover and cook on low for 6 hours or on high for 3-4 hours. Also try using bone-in skinless chicken thighs as cooking meat on the bone will help the meat be more juicy and tender. If you are still having trouble, I find adding a little more liquid to the crock-pot, about 3-4 tablespoons of broth, water, juice, etc., sometimes helps prevent meat from drying out during crock-pot cooking.

9 months ago
Kristen
There's a really easy recipe for Russian Dressing, from AllRecipes.com:
ngredients:

1 cup mayonnaise
¼ cup (4 Tbsp) chili sauce, cocktail sauce or ketchup (see note below)
1 Tbsp drained horseradish
1 tsp minced onion

Preparation:

In a glass bowl, combine the mayonnaise and other ingredients. Chill.

9 months ago
Chef Heather (Food on the Table)
Thanks for sharing this recipe for Russian dressing Kirsten! I am sure other users will find it useful!

9 months ago
Rachelle
What can you sub for the apricot jam?

8 months ago
Anonymous
Made this for dinner tonight. The flavor was pretty good but it was very oily. I was thinking some came from the dressing and some from the chicken. I just skimmed off the oil. The boys ate it. This is a keeper.

8 months ago
Kimberly
I have never had it turn out oily but I use rib in boneless skinless chicken breasts. I still haven't made it in the crockpot, but thighs will have more fat because they are dark meat. I have used this recipe in the oven baked for 1 hour at 350 with chicken breasts and basting and have never had to skim oil. You might try that method. In 22 years, I have never had a complaint with bone in chicken breasts, baking at 350 for one hour and basting throughout. I'm not a fan of thighs anyway, but it seems the breasts work better.

8 months ago
Chef Heather (Food on the Table)
@Rachelle- The apricot jam is for sweetness, so you could use another preserve, orange marmalade or peach preserves. Other things you could use for added sweetness would be 1/3 cup honey, brown sugar, orange juice or peach nectar.

8 months ago
Cynthia
It was good but did get over cooked. I won't do the 7 hours on low. Next time I will try 5 hours on low.

8 months ago
Anonymous
tasty....need to play around with cooking time

8 months ago
William
easy to make and the chicken is so tasty

8 months ago
Aja
LOVED IT!!!!

8 months ago
Charlotte
I couldn't get boneless thighs, so I'm wondering if I need to change the cooking time?

7 months ago
Chef Heather (Food on the Table)
@Charlotte- No you do not need to adjust the cooking time for bone-in chicken thighs. The times listed in above will work just fine.

7 months ago
Charlotte
Thanks!

7 months ago
Charlotte
After having a meal that included this dish, my 20 year old son said, "That was awesome!"

7 months ago
Anonymous
great!

6 months ago
Anonymous
cooked 5 hours on low and it fell apart nicely. great flavor. out of curiosity though, mine looks nothing like the picture and i was expecting something a little different. any thoughts? still great taste though.

6 months ago
Chef Heather (Food on the Table)
@Anonymous- How did yours look after cooking? Depending on what salad dressing you used, your chicken might have a slight pink or orange color. Also depending on the cooking times the chicken might fall apart and become shredded in texture.

6 months ago
Karen
I made this today. I cooked it for 6 hrs on low and it is a bit dry. Maybe 5 hrs would be better.

5 months ago
Anonymous
Agree it was a bit dry. Also, we thought the flavor was a little bland. I thought it needed a bit more tang or something. I won't make this again.

3 months ago
Anonymous
Was really good we all loved it. Next time will only cook for 5 hrs. Excellent over rice

3 months ago
Anonymous
For those on Weight Watchers Point Plus program...this will equal 3 PPV

18 days ago
Anonymous
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17 days ago
Jane
Only made a "half batch" because my kids tend to be picky. I shouldn't have - they loved it, 2 kept asking for more! I barely got any. :-) This is a keeper in our house.

17 days ago
Elizabeth
I was worried it was going to be too sweet, but with the onion soup it was fine. The kids loved it!

7 days ago
Anonymous
Looks nothing like the picture. Edible but not good.

6 days ago

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