Apricot Chicken -- back by popular demand
Published: Mon, 05/07/18
Hello there, Slow Cookerers!!
Dinner time shouldn't be a battle.
It distresses me when I get emails from readers who state that their kids will only eat macaroni and cheese and chicken nuggets.
I might be kind of mean, though, because I don't understand how the kids can boil the water for the mac & cheese and bake the nuggets all by themselves....
🤔
Anyhow. This chicken will make everyone in your house happy --- from skeptical toddler to back-talking teenager --
make it. serve it.
and when they eat it, shoot me a thank you email.
👍👍
Apricot Chicken
(click through for photos and reader comments/reviews)
serves 4
6 chicken thighs or equivalent body parts (approx 2 to 3 pounds)
1 (11 ounce) jar of apricot preserves
1 teaspoon dried minced onion flakes
1 tablespoon dijon mustard
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon red chili flakes (optional)
The Directions.
Use a 4 or 6 quart slow cooker. Place the meat into your slow cooker -- I used frozen tenderloins this time but have successfully done this dish with thighs, breast halves, and even with pork chops.
It's a yummy sauce!!
In a small mixing bowl combine the rest of the ingredients to make a sauce and then pour it evenly over the top of the chicken.
Cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster.
serve with white or brown rice and veggies.
The Verdict.
Kid tested, every-single-person-in-the-house approved.
:-)
happy slow cooking!
Stop worrying about dinner. My meal plan packets are truly the easiest way to get dinner on the table
without thinking.
This post lists out exactly what recipe is in each week.
use discount code "slowcook20" for 20% off the bundle pack. #booyah!
steph