Skip to main content

Cart

Join Freezer Meal Pro today for a one-time fee!

Join Now

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.

Subscribe
Notify of
guest
42 Comments
Inline Feedbacks
View all comments
Myra
Myra
7 years ago

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

Shannon
Shannon
4 years ago
Reply to  Myra

Yes. I’ll never do that again.

Tess
7 years ago

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

Melissa
Melissa
7 years ago

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

Amber
Amber
7 years ago

Can any of your meals be cooked in the oven?

Diane
Diane
7 years ago

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!

Candice
Candice
5 years ago
Reply to  Diane

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
Erin
7 years ago

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

Erin
Erin
7 years ago
Reply to  Kelly McNelis

Thank you!