Slow Cooker or Instant Pot Apricot Curry Chicken

Creamy coconut chicken curry lightly sweetened up with apricots and prepared in your slow cooker or Instant Pot for a simple dinner with less than 10 minutes of prep time! This Apricot Curry Chicken has it all: fresh basil, pistachios, and dried apricots finish off the dish with the right amount of texture.

Summer season is the best season when it comes to food!! Fresh produce and so many fruits that only make an appearance for a few short months. As a nutritionist, I find it absolutely essential to eat my weight in these special seasonal fruits, and add them to savory dishes as much as possible. A few of my favorites?

• Strawberry Basil Chicken
• Seared Ahi Tuna with Peach Salsa
• Peach Avocado and Blackberry Salad
• Skillet Jerk Chicken with Pineapple Salsa

Another one of my favorites during the summer? My slow cooker or Instant Pot recipes!! It’s the perfect way to have dinner ready by the time we get home from a long day at the pool or other activities. I also love that I don’t heat up the kitchen when it’s hot outside!

This Apricot Curry Chicken is such a delicious twist on the classic curry. I love the earthy green curry taste with coconut milk, and the slight sweetness of apricots really makes this dish perfect! I whipped up a quick sauce in my food processor before throwing it all together in the slow cooker. The chicken shreds nicely after 4 hours.

How to make Apricot Curry Chicken

This recipe comes together so easily with just a few steps!

• Start by blending a super simple sauce in your food processor or blender: apricots, garlic, ginger, curry paste, curry powder, coconut milk, vinegar, and chicken stock.
• Pour the sauce on top of your chicken in the slow cooker or Instant Pot. Cover and let your slow cooker or Instant Pot do all the work!
• When finished cooking, pour in remaining coconut milk and top with dried apricots, fresh basil or cilantro, and pistachios.

It’s just perfect you guys! And when it’s too hot to heat up your skillet or oven, you can always trust the slow cooker to help you out in the summer.

I even brought the leftovers to my kids’ swim meet last week and everyone was way more interested in my dinner then the hot dogs that were selling at the concession stand. This is my way of telling you all, even in the busiest times when you want to hang outside at the pool, pack it with you! I am making a point this week to plan my dinners in advance and take them with us wherever we go.

Other Slow Cooker recipes you will love!

• Lemon Basil Ratatouille
• Green Curry Chicken
• Slow Cooker or Instant Pot Lime Teriyaki Chicken

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Slow Cooker Apricot Curry Chicken

Apricot Curry Chicken comes together so easily with a food processor and Instant Pot or Slow Cooker! 10 minutes of prep time is all you need before setting it and forgetting it.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 servings

Calories 300 kcal

Author Amy Rains

5 from 3 votes

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Ingredients

• 1.5 – 2 lbs chicken breast
• 1/2 large white onion or 1 small white onion, chopped
• 2 tsp fresh ginger minced
• 3 cloves garlic minced
• 2 apricots deseeded and cut (or use 1/2 cup apricot preserves off season)*
• 1 tbsp green curry paste
• 1 tbsp curry spice
• 1 can full fat coconut milk
• 1 tbsp apple cider vinegar or white vinegar
• 1/2 cup chicken stock
• 1 tbsp arrowroot powder or cornstarch
• 3/4 cup chopped dried apricots
• 1/2 cup pistachios
• Fresh basil for garnish

Instructions

For the Slow Cooker:

1. Begin by placing your chicken breast at the bottom of your slow cooker. Top with chopped onion.
2. In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
3. Cook on low for at least 4 hours, but up to 6 hours or until chicken can easily be shredded with a fork. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water, then place inside slow cooker and cook for another 15 minutes.
4. Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.

For the Instant Pot:

1. Begin by placing your chicken breast at the bottom of your Instant Pot. Top with chopped onion.
2. In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
3. Secure the lid. Select the manual function and cook on high pressure for 8 mins.
4. Use a quick release, and open the lid. Add in the remaining coconut milk. If the sauce needs thickening, add 1 tbsp arrowroot or cornstarch to 1 tbsp water. Select the cancel function and let sit for a few minutes before serving.
5. Serve over rice, or cauliflower rice. Top with dried apricots, pistachios, and basil.

Recipe Notes

*Using Apricot preserves during the non-summer months is a perfect way to enjoy this dish. BUT, it also means the dish will no longer be Paleo or Whole30 compliant. You can also omit that part all together. Still delicious, not as sweet!

Calories 300kcal

Fat 9g

Saturated fat 2g

Trans fat 1g

Polyunsaturated fat 2g

Monounsaturated fat 4g

Cholesterol 97mg

Sodium 207mg

Potassium 944mg

Carbohydrates 18g

Fiber 3g

Sugar 11g

Protein 36g

Vitamin A 1303%

Vitamin C 5%

Calcium 43%

Iron 2%