Apricot and Chicken Slow Cooker Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nostalgic Australian stew marrying tender chicken thighs with sweet apricots and warming spices, slow-cooked to perfection. This australian-inspired chicken ready in about 380 minutes pairs (about 2.5 lbs) bone-in chicken thighs, chopped dried apricots, large, sliced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Brown chicken thighs for 4 minutes per side until golden, then transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 large sliced onion, 3 chopped carrots, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cinnamon, and 1 tsp ground cumin. Cook for 1 minute to toast the spices.
  4. Step 4: Transfer the vegetable mixture to the slow cooker along with 1 cup chopped dried apricots and 2 cups chicken broth.
  5. Step 5: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and falling off the bone.
  6. Step 6: Remove chicken and shred if desired. Return shredded chicken to the stew, stir to combine.
  7. Step 7: Garnish with 1/4 cup chopped fresh parsley before serving with rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Apricot and Chicken Slow Cooker Stew take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Apricot and Chicken Slow Cooker Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped dried apricots from drying out.

Can I substitute ingredients in Apricot and Chicken Slow Cooker Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Apricot and Chicken Slow Cooker Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Apricot and Chicken Slow Cooker Stew?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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