Here’s What’s Cooking…5- Ingredient Apricot Chicken

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Lately, I’ve been trying to experiment with a different slow cooker recipe every Sunday to make the day feel a little more lazy, yet at the same time a bit luxurious–there’s just nothing like a warm home full of simmering smells to bring all sorts of happy into the weekend. (Plus, I don’t know about you, but I basically feel like a rock star every time I think about dinner more than about 45 minutes before I’m wanting to eat it, so slow cooker recipes are awesome for that.)

I thought the juicy texture and sweet (but not too sweet) flavor of this apricot chicken was perfect for a snowy Sunday afternoon, and it was an added bonus that the chicken only took five (!) ingredients to make, which helped cut down on active prep time.

Slow Cooker Apricot Chicken // To Love and To Learn

Apricot Chicken

6 ounces of dried apricots (or about 15-20 dried apricots total)
2 lbs. chicken (I usually use three full chicken breasts that are each cut in half, or you can use 6-8 boneless chicken thighs)
Salt and pepper
2 tbs. unsalted butter (can be cut out if the oil is doubled)
2 tbs. vegetable oil (can be cut out if the butter is doubled)
1 onion, sliced
1 cup low-sodium chicken broth

Rinse apricots and scatter them in slow cooker (I like to cut them in fourths to make the presentation a little prettier, but you don’t have to). Pat chicken dry; season with salt and pepper. Melt butter with oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet). Arrange over apricots.

Add onion to the remaining oil in the skillet and cook, stirring, until just soft, 2 to 4 minutes. Add broth to skillet, turn heat to high. Bring to a boil, stirring to loosen brown bits on bottom of skillet. Pour contents of skillet over apricots and chicken. Cover and cook on low for 3-4 hours (or until a meat thermometer stuck in the center of the chicken registers 165 degrees Fahrenheit).

Carefully transfer chicken to a serving dish (they tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.

Serve over rice (optional).

Serves 4-6.

Great paired with: steamed vegetables, a green salad, and dinner rolls (or breadsticks, as shown here!)

5-Ingredient Apricot Chicken (Slow Cooker) // To Love and To Learn

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