Monday, June 10, 2013

Crock Pot Apricot Chicken

I love finding a really great deal on chicken breasts at the store. I buy a whole bunch, bring them home to clean them and then freeze.
Very much worth the initial effort to clean and trim them, then they are ready to go when thawed.
Or, in this case, cook from a frozen state!

I served this over mashed potato, but rice or pasta would work well too.
Recipe adapted from here

6 Frozen chicken breasts
1 Envelope dry onion soup mix
½ Cup Russian or French salad dressing
1 Cup apricot preserves
2 Tbsp apple cider vinegar
1 Tsp dried thyme or basil leaves
⅛ Tsp black pepper

1. Arrange chicken pieces in slow cooker
2. Mix remaining ingredients in medium bowl and pour over chicken
3. Cover crock pot and cook on low for 6-8 hours
4. Optional: if you would like a thicker sauce combine 2 Tbsp cornstarch with 3 Tbsp water and mix until smooth. Add to crock pot, turn to high for 10-15 minutes until thickened.


Ingredients: The ugly pink blob to the left are my frozen chicken breasts

Mmmm...the mashed potato soaked up the delicious juices

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