Saturday, January 23, 2010

Crockpot Apricot Chicken

Another one from A Year of Slow Cooking. Seriously fast and easy, and better than my old apricot chicken recipe! (oops, forgot to take a picture)

11 oz jar of apricot preserves
1 t dried minced onion flakes
1 T dijon mustard
1 T soy sauce
1/4 t ginger
1/4 to 1/2 t red chili flakes
6 chicken thighs or equivalent body parts
a few pecan halves, optional

I used frozen thighs. Drop the chicken into your crockpot.
In a small bowl, mix all the other stuff and pour on 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. (Toss on a few pecan halves if you like. We do.)

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