Sweet-n-Spicy Crockpot Chicken (GF, DF)

This easy, yet delectable crockpot chicken recipe is the brainchild of my 12 year old who always requests my Sweet-n-Spicy BBQ Chicken anytime I ask, “what should be on next week’s meal plan?” When I told him I was getting ready to post some of our favorite crockpot recipes, he asked if I would create a new one by finding a way to make his favorite chicken in the crockpot. Brilliant idea! Yet again, proving that kids belong in the kitchen!

What’s equally brilliant is this recipe allows you to prep the ingredients ahead of time and place them into the freezer. Then when you know you’re going to have one of those days where there’s just no time to cook, you can simply toss the frozen ingredients right into the crockpot and enjoy a super-easy and delicious home-cooked healthy meal! (See note in recipe below for details.)

Whenever I make this, my boys can hardly stop themselves from shoveling it in – LOL! I have to admit this recipe is a new favorite of mine too and I’m not usually one for dinners on the sweet side. But this dish has a nice spicy flavor that balances out the sweetness of the apricot. And the flavorful sauce is especially delicious over cauliflower rice and steamed veggies. Enjoy!

And yes, fellow grain-free friends, I know I’ve got to update the photo now that I’m grain-free, but for those of you friends who are living gluten-free, my boys highly recommend serving this over white rice! 

Sweet-n-Spicy Crockpot Chicken (GF)

Yield: 4-5 servings

Sweet-n-Spicy Crockpot Chicken (GF)


  • 1 1/2 pounds of boneless, skinless organic chicken breasts
  • 1/2 cup diced red bell pepper
  • 1 cup organic apricot preserves (or homemade peach jam)
  • 1 clove garlic, minced
  • 1 tbsp Coconut Secret soy-free sauce (I use this in place of soy sauce)
  • 1 tbsp dry mustard
  • 1 tsp dried minced onion
  • 1 tsp sea salt
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red chili pepper flakes
  • Optional: 1 tbsp arrowroot powder to thicken the sauce


  1. Cut chicken breasts into 2x2-inch chunks and place into a 6-quart slow cooker. Top with a half-cup of diced red pepper.
  2. In a medium bowl, whisk together all remaining ingredients, except the arrowroot powder, and pour over chicken and peppers.
  3. Cover and cook on low for 4-5 hours. (Since crockpots vary in temperature, it's best to check this at the 4-hour mark. If the chicken is cooked through, it's ready to serve.)
  4. When ready to serve, use tongs to remove chicken from crockpot and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired. Once thickened, ladle the sauce over the chicken and serve with cauli-rice and your favorite green veggie.


Freezer Recipe: This sweet-n-spicy chicken dish makes a great freezer recipe. Simply place the diced chicken and red pepper into a freezer-safe container. Whisk together the sauce and add it to the container and freeze. (Make sure to use a container that is smaller than the size of your crockpot base so it freezes in a shape that will easily fit into your crockpot.) When ready to make this meal, just place the frozen ingredients into your crockpot and cook on low for approximately 5 to 5 1/2 hours. Easy and delicious!


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    • Kelly says

      So great to hear you all enjoyed this too! Thanks so much for taking the time to leave a kind note! Lots of blessings, Kelly :)

  1. Cordelia says

    Thank you so very much for this recipe that looks mouth-watering! I don’t use my crockpot often so I really appreciate this recipe! This is the first time I have visited here; looks like a wonderful place to be encouraged. ~Blessings

    • Kelly says

      Welcome, Cordelia! So glad you found me. I hope you enjoy this recipe. It’s quick for a crockpot recipe – cooks in about 4 hours, but that’s perfect for days when I we’re doing afternoon sports events and I just want to come home to dinner already made. Hope you all enjoy it too! :) Blessings, Kelly

    • Kelly says

      Hi, Danielle! I am not familiar with the Weight Watchers points system. But I do know that if you’re using an all-fruit jam (no sugar), that will definitely help with the calorie count. Also, I’ve noticed that for those people who are trying to lose weight that I’ve worked with, as they move from processed foods to whole foods and utilize proper food portions, the weight comes off without all of the calorie counting. Hunger decreases as whole food nourishment increases, making sure to eat whole foods based meals at least every 3-4 hours and stop eating after 7pm, so you’re hungry for breakfast – truly the most important meal of the day. It’s also important to stay well hydrated as even the slightest amount of dehydration can trigger a false hunger response. May God bless in your health journey! Thanks so much for your kind note! Blessings, Kelly :)

  2. says


    We absolutely loved this dish! I shared it on my blog today with a few of the changes I made. Nothing needed to be changed in the recipe, I just wasn’t able to plan ahead to use the crockpot. I converted it to a skillet dish with a gluten-free breading on the chicken. We loved it and will make again soon! Here is the link to my modifications: http://willingcook.com/spotlight-recipe-sweet-n-spicy-chicken-our-allergy-meal-plan/

    Thanks, Friend!

    • Kelly says

      I’m so glad you all enjoyed it! What a great idea to make it a skillet dish! I would love to hear how you make coconut rice – WOW! That sounds delish! Blessings, Kelly :)

      • says

        Coconut Rice: I don’t know if it is the actual way to make coconut rice, but it’s how I make it and we always love it. I measure out the amount of uncooked rice I want in a pan (I don’t have a rice cooker so I’m not sure if this would change by using that.), then add a can of coconut milk (for coconut rice, I like to use Trader Joe’s light coconut milk). For any additional liquid I need for the rice, I put water in the can to get out the rest of the coconut milk and pour the needed amount into the rice. So, for example, 1 cup rice + 1 can coconut milk (usually 14 oz) + 2-3 additional ounces of water. Cook rice as your would normally.

        Did that make sense at all?

  3. Gwen B. says

    I couldn’t make this at first because I’m always gone for many more than 4 hours. Then, I decided the pressure cooker would be the right answer. Delicious! Enire meal including brown jasmine rice in 20 minutes. The idea for prepping a bag in the freezer…brilliant. I love your inspirations. THANK YOU.

    • Kelly says

      Yeah! What a great idea to use your pressure cooker, Gwen! Thanks for sharing that idea with us! Blessings, Kelly :)

  4. says

    This looks delicious – I can’t wait to try! When freezing it, do you cook it in the crockpot first and then freeze or just freeze the entire thing (ingredients mixed up, etc) and then cook it for 5 hours in the crock pot from frozen? Thanks!

    • Kelly says

      Hi, Livia. Yes, you prep everything (pre-cut it) and place it in the freezer uncooked. You then place it directly into the crockpot frozen whenever your ready to make it. Hope you and your family enjoy it! Blessings, Kelly :)

  5. Stephanie says

    Thanks for another great recipe, Kelly. I just made this yesterday and we all loved it! I doubled everything in the recipe but the apricot preserves (leaving that at one cup of all fruit apricot preserves) and then added in sliced dried apricots as well. Delicious! And it still had plenty of sweetness for us.

    • Kelly says

      So glad you all enjoyed it, Stephanie! What a great idea to add some dried apricots too – YUM! Blessings, Kelly :)

  6. Lindsay says

    So excited to find a yummy looking crock pot recipe that doesn’t require a can of cream of something soup! This looks really delicious and healthy too! I work shift work 10a-10p and this will be perfect to get ready and let my hubby throw everything in straight from the freezer on the days I work. We will be trying this on Monday. Thanks! I just found your website and so far I love everything :)

    • says

      Welcome, Lindsay! Glad you’re here! This is a favorite recipe in our house and I’ll often triple it and serve it to company and it’s always a hit. Just watch the cook time because some crockpots run hotter than others and too long in the crockpot will burn the sauce. Lots of blessings, Kelly :)

  7. Erin Grubb says

    Hi Kelly- first off I must say that I love your blog!! I’ve made several of your recipes and we just love them! I want to double this for company. Do I need to lengthen the cooking time or is it the same? Thanks so much!
    In Christ,

    • says

      Oopsie. I just realized that I replied with a CRAZY answer. LOL! I was thinking for some reason you were talking about my chicken and dumplings recipe. Sorry! yes, for this one if you’re doubling it, I would increase the cook time about 20 minutes and check it. It’s done when the chicken is cooked through. Crockpots can really very in actual temps so it’s always best to check sooner than later, and then add time as needed. Hope you all enjoy this as much as we do! Thanks again for your kind words! Blessings, Kelly :)

  8. Cinthia says

    Hi Kelly, this was the first recipe I tried making from your site. It was delicious even with my marginal cooking abilities! I wanted to let you know that you have been a blessing in my life. I was feeling the Lord telling me that I needed to shift my focus to maintaining my home and caring for my family and focusing less on my career. This was a challenge on so many levels! Mostly I was scared because I never really learned to cook and the thought of being responsible for that left me a little paralyzed. I was praying for some guidance and I found your website. I watched your video on meal planning and it gave me the confidence I needed to get started. Thank you SO much for taking your time to share this with us. You have no idea how much this has helped me in getting over my insecurities in the kitchen and I feel more like a blessing to my family. Thank you so much! God bless you and your family!!

    • says

      Cinthia, I want to let you know how much YOU have blessed me. Honestly, there are days I talk to the Lord and ask Him – are you sure I should be spending time on this {blogging}? And then I get a note from a beautiful, precious woman like you! Thank you for being an instrument of encouragement. I love how the Lord uses His children to encourage one another. I am so honored and happy that the Lord has used this site to help you feel inspired and empowered to care for your family. That has always been my prayer that He would use this as a blessing to others. Thank you so much for taking the time to write and encourage me. With special blessings in Christ, Kelly :)

  9. rose says

    I made the sweet and spicy chicken on the stove top because I am debating if I should get a crock pot. It was so good and my family of 7 all enjoyed it. I simmered it for a couple of hours and it was still nice and tender. Thank you for the recipe.

  10. Erin says

    Kelly, do you think you could sub honey instead of the preserves in this? I know that may change the taste but what do you think? Love, love, LOVE your site! Thanks for serving Him in this way!

  11. J.P. says

    This recipe looks great! Do you know if this would work well with thighs and chicken legs? My husband prefers dark meat.

    • says

      I’m sure it would. You will need to experiment with the cook time since bone in meat generally takes a little longer to cook. I also find that chicken skin gets very rubbery in texture when cooked in the crockpot, so you may want to remove the skin before cooking. :)

  12. Kai says

    I just found your site today via dontwastethecrumbs.com. I put this on our menu for next week. I’m super excited to try it. :) I’ll definitely have to look around for other recipes too.
    Be super blessed!

    • says

      Thanks, Kai! Welcome to The Nourishing Home. So glad you’re here. Please do have a look around and feel free to comment or ask questions. Blessings to you, Kelly :)

  13. Erin says

    This was so so good! Tastes like General’s Chicken, only much lighter and healthier. I used a combination of chicken breasts and boneless, skinless thighs as I prefer the texture, especially when cooking in a crock pot. I also doubled the sauce (we like sauce) and when I took the chicken out, I poured the sauce into a pan and thickened on the stove with arrowroot powder. Then poured it all back in the crock pot and set it to warm until we were ready to eat. Served with rice and steamed broccoli for a fantastic meal! Perfectly sweet and just a bit spicy. All four of my kids (ages 10 and under) ate it and hubby and I loved it.

    • says

      Thanks for sharing, Erin. What a great idea to use chicken thighs, I bet the meat was even more tender and delicious! Appreciate you taking the time to leave a kind note. This is a family-favorite of ours too! Blessings, Kelly

  14. Rachel says

    Sooo….not the best cook in the world, dumb question here, but the recipe calls for a red (hot) pepper, NOT a red bell pepper, correct?!?

    • says

      Red bell pepper. This is my bad for not clarifying. Thanks for point that out, Rachel. I have updated the recipe to reflect it’s a red bell pepper! :) Unless of course you really want SPICY chicken :)


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