I know many of you are waiting for a tour of the new house but… it’s just not ready yet. I’m trying and trying to get everything put together, but it’s taking a LONG time! And I don’t want to reveal anything until it’s perfect. 😉
This recipe is incredibly simple and easy, so it was perfect for saving me some time to put towards organizing.
Crock Pot Apricot Chicken
(adapted from Stephanie O’Dea)
- 1 medium onion, diced
- 1 lb boneless, skinless chicken thighs
- 1 (11 oz) jar apricot preserves
- 1 tbsp mustard
- 1 tbsp soy sauce
- 1/4 tsp ground ginger
- 1/4 tsp red pepper flakes
Spread onion on the bottom of the Crock Pot. Place chicken thighs on top. Combine remaining ingredients in a small bowl and pour over chicken. Cover and cook on low 6 hours or high 4 hours.
Serve with rice, quinoa, or anything to soak up the delicious sauce!
Crock Pot chicken is the BEST! Crock Pots do something magical to chicken (all meat, really). It’s so tender and falling apart. The sweet flavor in this, with just the slightest hint of kick, was also really good. It would be interesting to make this using different flavors… maybe some orange marmalade or pomegranate jelly, and see how it turns out!
Since Easter is just a few days away, here are a couple Easter recipes to try out!
Robin’s Egg Stuffed Krispie Treats – How adorable are these? They’re an easy and super fun treat for the kiddies this year!
Caesar Deviled Eggs – Put all those leftover dyed eggs to use. These deviled eggs are different (and WAY better) than traditional ones!
Happy egg hunting!
I have made this try adding celery and sweet and sour sauce instead of the apricot preserves… YUM!
Lovely work, Jess! Would you be happy to link it in to the current Food on Friday which is creating a collection of recipes using apricots or nectarines? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers
Thanks for adding this to the collection, Jess. I hope to see you again soon. Cheers