Pour apricot preserves over chicken, plus just 1 extra item, into slow cooker for a meal that disappears faster than anything else I put on the table

This slow cooker 3-ingredient Amish apricot chicken is one of those set-it-and-forget-it dinners that somehow disappears faster than anything else I put on the table. It’s based on those old-school Amish and church cookbook recipes that rely on pantry staples and a slow simmer to turn simple ingredients into cozy comfort food. You literally pour apricot preserves over raw chicken breasts in the slow cooker, add just one extra item for savory balance, and walk away. It’s sweet, tangy, and surprisingly “from scratch” tasting for how little effort it takes—perfect for busy weeknights when you still want a home-cooked meal without hovering over the stove.

I like to serve this apricot chicken over fluffy white rice or buttered egg noodles so all that sweet-savory sauce has something to soak into. Steamed green beans, roasted broccoli, or a simple side salad help balance the richness and add something fresh to the plate. If you’re feeding a crowd, warm dinner rolls or crusty bread are great for mopping up the extra sauce. Leftovers reheat well for lunch the next day, especially tucked into a bowl with rice and a handful of baby spinach or served inside a warm pita for a quick, slightly messy sandwich.

2 pounds boneless, skinless chicken breasts

Place the boneless, skinless chicken breasts in an even layer on the bottom of your slow cooker. It’s fine if they overlap slightly, but try not to stack them too high so they cook evenly.

In a small bowl, stir together the apricot preserves and the dry onion soup mix until mostly combined. You’ll have a thick, chunky sauce—that’s exactly what you want.

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