Slow Cooker Apricot Chicken
Seared chicken thighs and onions slow cooked in apricot preserves with soy sauce, Dijon and ginger. Serves 6.
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Ingredients
- 6 bone-in skin-on chicken thighs or boneless skinless thighs
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 onion thinly sliced
- 1 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh ginger minced
- 2 tablespoons fresh parsley chopped
Instructions
- In a small bowl, whisk together the apricot preserves, soy sauce, Dijon mustard and ginger. Set aside.
- Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
- Place the thighs skin side down in the pan and cook 4 to 5 minutes on each side, until deep golden brown. Add the onions to the pan and cook 5 minutes, until softened.
- Place the chicken thighs and onions in the slow cooker and pour the apricot sauce over them.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F. Sprinkle with parsley and serve.
Notes
Card times use HIGH; LOW takes 6 to 8 hours. Thaw chicken before slow cooking. Refrigerate leftovers within 2 hours; eat within 3 to 4 days; reheat to 165°F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 453kcalCarbohydrates: 39.9gProtein: 21.7gFat: 22.5gSodium: 441mgFiber: 1.2gSugar: 27g
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