Slow Cooked Apricot Thyme Chicken Redux Recipes

SLOW COOKER APRICOT CHICKEN RECIPE

Steps:

• In a slow cooker, add the onion, garlic, apricot nectar, apricot halves, parsley, and thyme. Mix slightly to combine.
• Next, add the chicken, and make sure it's covered in the apricot sauce.
• Cook on low for 6 hours.
• Remove the chicken from the slow cooker.
• Mix the cornstarch and water until it forms a paste. Pour into the slow cooker and stir until combined.
• Season with salt and pepper.
• Return the chicken to the slow cooker.
• Cook on high for a further 30 minutes or until hot and thick.
• Serve & Enjoy.

SLOW-COOKED APRICOT-THYME CHICKEN (REDUX)

Steps:

• Season the chicken thighs with salt and pepper.
• In a pan, heat oil and butter and place chicken thighs in it. Saute until lightly browned.
• Arrange chicken pieces in 3-4 quart slow cooker.
• Use the sherry to deglaze the pan, stirring until the volume is reduced by half.
• Mix remaining ingredients in the pan and pour over chicken. Stir to coat.
• Cover crock pot and cook on low for until chicken is thoroughly cooked and tender. In my hamilton Beach, it's about 4 hours, but cooking times vary so much in slow cookers, it's best to check.
• Optional: When the dish is almost ready, combine the cornstarch with 3 tablespoons liquid from the crock pot and mix until smooth. Add back to the crock pot; turn to high for 10-15 minutes until sauce is thickened.

SLOW-COOKED ORIENTAL CHICKEN

Steps:

• In a large skillet over medium heat, brown the chicken in the oil in both sides. Transfer to the slow cooker.
• Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over the chicken.
• Cover and cook on high for 1 hour. Reduce heat to low and cook 4 to 5 hours longer or until the meat juices are clear.
• Remove chicken to a serving platter and sprinkle with almonds. Spoon the juices over the chicken or thicken the juices if desired.

APRICOT CHICKEN WITH BALSAMIC VINEGAR

Steps:

• Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
• Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

APRICOT CHICKEN III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish.
• In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
• Bake in preheated oven for 55 minutes.
• Sprinkle apricot halves over chicken and cook another 5 minutes.

SLOW-COOKER APRICOT CHICKEN TACOS

Steps:

• Spray 6-quart slow cooker with cooking spray. Add Apricot Chicken ingredients to slow cooker. Cover; cook on Low heat setting 6 to 8 hours or until chicken is falling apart.
• In small bowl, mix Sweet Chili Mayo ingredients; set aside.
• Use two forks to shred chicken, and drain excess juices. Serve chicken in tortillas topped with lettuce, tomato, cilantro and diced apricots. Garnish with lime wedges.