Ginger Apricot Chicken with Garlicky Greens

This make-ahead Asian-inspired ginger apricot chicken recipe goes from freezer to crockpot, making weeknight cooking a snap.

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This Asian-inspired recipe uses boneless chicken breasts, but boneless chicken thighs work just as well. If you want to give the dish a spicy spin, add one serrano hot pepper to the mixture before freezing; cook the pepper in the sauce then remove and discard it before serving.

Prep Time
20 min
320 min



  • 1 cup no-sugar-added apricot preserves
  • 1 small red onion, chopped
  • 1/4 cup peeled and roughly chopped ginger
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp reduced-sodium tamari or soy sauce
  • 4 large cloves garlic
  • 2 lb boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
  • sea salt and ground black pepper, optional
  • 1 bunch green onions (white and light green parts only), thinly sliced


  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 16-oz bag baby spinach, kale or other greens
  • 2 tbsp toasted sesame seeds


1. Make chicken: In a blender or food processor, combine preserves, onion, ginger, oil, tamari and garlic. Purée until combined but not completely smooth; mixture should still have some small chunks. Pour into a large zip-top freezer bag or freezer-safe glass container. Add chicken, seal and shake to combine. Open bag, press out as much air as possible, seal and freeze for up to 2 months.

2. To cook chicken, remove bag from freezer and let stand in the refrigerator for 24 hours, or until fully thawed. Transfer to a slow cooker and cook on high for 5 to 6 hours or on low for 8 hours. Season with salt and pepper (if using).

3. Make greens: About 5 minutes before serving, in a large skillet, heat oil on medium. Add garlic and greens; cook, stirring, until garlic is fragrant and greens are wilted, 2 to 3 minutes. Sprinkle with sesame seeds.

4. To serve, divide greens among plates; divide chicken and sauce over top. Garnish with green onions.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 297
  • Carbohydrate Content 16.5 g
  • Cholesterol Content 83 mg
  • Fat Content 15 g
  • Fiber Content 6 g
  • Protein Content 28 g
  • Saturated Fat Content 2 g
  • Sodium Content 260 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 2 g