Apricot-Glazed Chicken Thighs with Sweet Potatoes

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

Tender bone-in chicken thighs simmered in a sweet-tart apricot glaze with roasted sweet potatoes for a comforting weeknight dinner. This American-inspired slow-cooker recipe (gluten-free), ready in about 375 minutes, pairs bone-in chicken thighs, sweet potatoes, apricot preserves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lbs bone-in chicken thighs
• 2 medium sweet potatoes
• 1/2 cup apricot preserves
• 2 tbsp Dijon mustard
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 3 cloves garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat slow cooker to low; toss 1.5 lbs bone-in chicken thighs with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then place in slow cooker.
2. Step 2: Peel and dice 2 medium sweet potatoes into 1-inch cubes; scatter around chicken. Add 1/2 cup apricot preserves, 2 tbsp Dijon mustard, 1/2 cup chicken broth, 3 minced garlic cloves, and 1 tsp dried thyme to slow cooker.
3. Step 3: Cover and cook on low for 6-7 hours until chicken reaches 165°F and potatoes are tender, stirring gently once halfway through cooking.