Slow cooker apricot chicken

Slow cooker apricot chicken
 simple slow cooker apricot chicken that has big fresh flavors and an intoxicating aroma!
50 reviews
6 hours
Ingredients
Gluten free, Paleo
∙ Serves 4-6
Meat
  • 2 lb Chicken thighs, boneless skinless
Produce
  • 1 cup Dried apricots
  • 4 Garlic cloves
  • 1 Lemon, Zest and juice of
  • 1 cup Onion
  • 1 tsp Thyme, dried
Canned goods
  • 1 cup Chicken broth, low-sodium
Condiments
  • 3 tbsp Dijon mustard
Baking & spices
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt
Oils & vinegars
  • 1 tsp Olive oil, extra virgin

A FEW NOTES ON THIS SLOW COOKER APRICOT CHICKEN:


  • Please don’t skip searing the chicken thighs in the pan first. I know it’s an extra step — and you know I like to take shortcuts and keep things simple — but this really helps seal in the flavor.

  • I also would highly recommend sticking with chicken thighs. Normally, I prefer chicken breasts myself, but the thighs here offer a greater depth of flavor and heartiness that’s needed to balance the light, sweet flavors of the dish. They also retain more flavor in the crockpot than breasts do, in my experience.
  • Any apricots that are sticking out of the cooking liquid in the slow cooker may turn brown/black. They taste fine – not burnt – but you could also simply toss those pieces. There are plenty of apricots here!
  • I’ve cooked this on low and on high. Mine took 6 hours on low and 3 hours 45 minutes on high, but slow cookers can vary so check your meat with a thermometer to ensure the chicken is cooked through.

INSTRUCTIONS

  1. Heat olive oil over medium-high heat in a large saute pan.
  2. Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once.
  3. Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.)
  4. Add onions, apricots and seared chicken thighs to the slow cooker.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Serve chicken thighs and plenty of sauce over brown rice or whole wheat couscous.

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