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Make-ahead crockpot apricot ginger chicken (with soy sauce)

Here’s a new, super simple recipe for your crockpot: Apricot-Ginger Chicken.  To make it, all you need to do is combine a mere six ingredients in a gallon-sized bag and freeze for a busy weeknight.  Dinner doesn’t get any easier than this, my friends.

Make-Ahead Crockpot Apricot Ginger Chicken with Green Beans

This crockpot apricot-ginger chicken is a twist on my ginger-peach chicken recipe.  I was actually planning to make the peach recipe, but ALDI only had apricot jam, so this new recipe was born.

To make dinner even easier, I added a pound of green beans so the meal includes a vegetable without any extra work.  Add a side of brown rice and you’re good to go.  (I actually buy the pouches of microwaveable organic quinoa and brown rice at Costco.  Shhhh.  Don’t tell.)

The final product is sweet, savory, and delicious.  I’m including the directions below to freeze the meal raw, but you can certainly skip this step and cook it right in your crockpot instead.

Crockpot Apricot-Ginger Chicken with Green Beans

Ingredients

  • 1 pound boneless, skinless chicken breasts (Chicken thighs also taste great)
  • 2/3 cup apricot jam
  • 1 tablespoon low sodium soy sauce
  • 1-inch fresh ginger root, peeled and grated (If you buy a large root, you can freeze whatever is leftover. I place the leftover root whole in my freezer.)
  • 3 cloves garlic, peeled and minced
  • 1 pound frozen green beans (You can sub fresh)

Prep

Combine all ingredients in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and lay flat in the freezer for up to 3 months.

Cook

Thaw overnight in refrigerator or in a bowl of cold water.  Dump into crockpot and cook on “low” setting for 6 hours or until chicken is cooked through.

Serve with quinoa, brown rice, potatoes, or whatever you like.

36 Comments

  • Myra says:

    Do you find your green beans end up overcooked if you put the in the slow cooker from the start? Thanks!

  • Tess says:

    Thank you for this recipe! I’m looking to plan ahead and have meals made. Found you from Pinterest.

  • Melissa says:

    I purchased one of your cookbooks today, no cook freezer metals. But I have not recieved the e book yet. I know the PayPal went through. Where is my book?
    Melissa

    • Kelly says:

      Hi Melissa. It must have went directly to spam or gotten lost in cyberspace somewhere – I’m so sorry about that! I just sent a copy to the outlook email address that you entered with this comment. If you don’t get it, send me an email at kelly@newleafwellness and I’ll respond with a new copy asap. Thank you for your purchase!

  • Amber says:

    Can any of your meals be cooked in the oven?

  • Diane says:

    Hello! Thanks for the recipe. Do you have any advice on how to keep the chicken moist? This is the second crock pot recipe I’ve made using chicken breast and both of them have turned out with great flavor but horribly dry chicken. I cooked this recipe on low for only 5 hours and still had the same result. After a bit of googling it seems many people recommend only using thighs since they are more moist, but so many people seem to have success with chicken breasts as well. Would appreciate your thoughts!

    • Kelly says:

      I love chicken thighs, and I would definitely recommend them if you like them too. Otherwise, it sounds like you have a very powerful crockpot. I would buy large chicken breasts (sometimes I can even find them as big as one pound per breast!) and shorten the cooking time. Chicken might even be done in your crockpot in 3 hours…

    • Candice says:

      Chicken breasts work well (for me) when cooked on high for no more than 3-3.5 hours with adequate liquid in the crock pot. Good luck!

  • Erin says:

    Hi Kelly,
    Could you use pork vs chicken in the apricot chicken recipe?
    Also I purchased a bundle a couple of days ago but have not received it yet but PayPal is complete. I’m just anxious to get freezing and cracking

    • Kelly says:

      Yes, definitely. Pork would be delicious. My favorite cut for the slow cooker is pork shoulder roasts (sometimes labeled “Boston Butts” or “pork butts).

      I just emailed you new copies of the eBooks. I’m so sorry for the delay! I’m not sure what happened to the first set, but I’m looking into it. I apologize for any inconvenience.

  • Denise says:

    Tried it and loved it. So easy. Thank you!

  • Heather says:

    I’m making the 10 recipes in 2.5 hours and this is the one I’m most excited about! One question, this recipe doesn’t have as much liquid as most crock pot recipes. Should I add checked broth or anything when cooking it?

  • Caroline says:

    Enjoyed this the first time around. I buy whole chickens from a farmer. This morning I cut off the breast meat and dice it and divided in half for two of these recipes. I then cook the rest of the chicken in the crock pot with a bit of water and we will eat that tonight. The carcass then goes in the pressure cooker with water, celery and carrot to make a broth/stock out of. The bits of meat left get diced to go into a large pot of chicken soup with the broth. (I use diced raw chicken breast and as the chicken is quite large one breast is enough for one recipe.)

  • Michelle says:

    Do you think it would be okay to cook the meal and THEN freeze it? I have only one day off a week from school/work so its really the only day I have time to cook, soI would like to cook a bunch on that day and then freeze it for later. That way, once it thaws, all I have to so is reheat in microwave or stove on the days where I’m extremely limited in time. Do you think it would be okay to cook then freeze?

  • […] Make Ahead Crock Pot Apricot Ginger Chicken: This meal can be prepped ahead, thrown in the freezer, and then cooked in the slow cooker whenever […]

  • […] Make-ahead crockpot apricot ginger chicken (with soy sauce) […]

  • Kelly says:

    I just found this site on FB. I am making this chicken tonight. I am going to buy the ebook. I love to cook in my crock pot and don’t want to have to buy a ton of ingredients for a meal I would not use for anything else. This looks perfect! Can’t wait for dinner..:)

  • Trina says:

    Could I use FROZEN boneless skinless chicken breasts?

  • Michelle says:

    Hi there, I love all the freezer meals you make and can’t wait to try some. I’d love to know where you get your recipe labels for the bags and are they sticker type?
    Thank you.

  • Jen says:

    How many servings does this make?

  • Katie says:

    This recipe is exactly what I was looking for today (I already have all of these ingredients in my kitchen). I’m planning to make this tonight or tomorrow, but it looks like it may go into my stash of freezer meal-prep recipes also! Thank you for posting such easy, healthy family-friendly recipes!

  • […] Slow cooked ginger apricot chicken […]

  • Jen M says:

    Love this recipe- just finished dinner. I had a package of frozen chicken thighs that needed to be used so thawed them prior to adding to the crock-pot with other ingredients. Had to make a few modifications because of what I had on hand or tastes (don’t like ginger). I did not have soy sauce so used a walla walla onion BBQ sauce in same amount. My larger size crockpot must cook fast because the chicken was done in about 21/2 hours on low- I turned it to “warm” and then 1 hour before serving threw in the green beans and turned it back to “low”. If making this one while away at work I would suggest a timer so it does not overcook/dry out then you can throw in the beans when you get home and heat the whole dish up. Wish I could send you the picture with the TJ rice medley and some home made apricot cranberry sauce on the side.

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