Apricot Chicken (4 Easy Ways to Make it)

This is another recipe that I can't believe hasn't made it on the blog before. We love this recipe and have it a lot. I guess I just never remembered to get a picture before. The chicken ends up having almost a barbecue chicken flavor - sweet and savory at the same time. You can make this recipe 3 different ways, the way I made it this time is the stove-top method (the fastest way to make it), but the crockpot and oven methods are great too. Yummy, easy recipe. Oh and I also included the freezer meal instruction below - this is an amazingly simple freezer meal to throw together.

Apricot Chicken

4 boneless skinless chicken breasts or 4 cups cubed cooked chicken
8 oz bottle Russian salad dressing
1 cup apricot jam
1 envelope onion soup mix

Stove-top Method: 
In a large saucepan combine Russian dressing, jam, and onion soup mix. Stir and bring to just a boil. Add 4 cups cubed or shredded cooked chicken (the meat from a rotisserie chicken works great here!) and stir until heated through. Serve over rice.

Crockpot Method:
Place 4 boneless, skinless chicken breasts (fresh or frozen) in crockpot. In a separate bowl combine Russian dressing, jam, and onion soup mix; pour this mixture over chicken and cook for about 6 hours on low. Break up chicken with a spatula and serve over rice.

Oven Method:
Preheat oven to 350 degrees. Place chicken breasts in a 9x13 baking dish. In a separate bowl combine Russian dressing, jam, and onion soup mix. Pour over chicken. Bake for 45 min - 1 hour (until chicken is cooked through). Serve over rice.

Freezer Meal Method:
Assembly: In a bowl combine Russian dressing, jam, and onion soup mix. Add 4 cups cooked chicken pieces. Pour into a gallon size ziplock, label with cooking instructions, and freeze flat.

Cooking Instructions: Thaw in the refrigerator overnight. Pour into a saucepan and bring to a boil. Serve over rice.