Apricot-Glazed Chicken Thighs with Almond Crisp

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs simmered in a sweet apricot and honey sauce, finished with a golden almond topping for a comforting yet elegant dinner. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs Bone-in chicken thighs, Dried apricots, Sliced almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Ingredients

• 1.5 pounds Bone-in chicken thighs
• 1/2 cup Dried apricots
• 1/4 cup Sliced almonds
• 1 cup Chicken broth
• 2 tablespoons Dijon mustard
• 3 tablespoons Honey
• 1/2 cup, finely chopped Yellow onion
• 3 cloves, minced Garlic cloves
• 1 teaspoon Fresh thyme
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Cornstarch
• 1 tablespoon Water

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 pounds bone-in chicken thighs dry, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and cook for 2 minutes more; transfer to slow cooker.
3. Step 3: Add 1/2 cup chopped dried apricots, 1/2 cup chopped yellow onion, 3 minced garlic cloves, 1 teaspoon fresh thyme, 2 tablespoons Dijon mustard, 3 tablespoons honey, and 1 cup chicken broth to slow cooker; stir to combine.
4. Step 4: Cover and cook on low for 6 hours until chicken reaches 165°F internal temperature.
5. Step 5: Remove chicken and set aside; strain sauce into a bowl, discarding solids. Skim excess fat, then return sauce to slow cooker and bring to a simmer.
6. Step 6: Whisk 1 teaspoon cornstarch with 1 tablespoon water in a small bowl; stir into sauce and cook on high for 5 minutes until thickened and glossy.
7. Step 7: Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3 minutes until golden, then sprinkle over chicken before serving.