I have been making it a project lately to develop some more “straight into the crock pot” type recipes. This one is my take on the 1970’s favourite, “Apricot Chicken”. It was super easy to make, just throw everything in the slow cooker and switch it on! I used a large can of apricots in juice from Aldi, which from memory cost around $2.50. I thought I’d try using those instead of making the trek up to Coles to buy Apricot Nectar. The apricots in juice worked really well, and the bonus was that for less than the cost of apricot nectar, I had enough apricots for the dinner and desert! This recipe is easy, frugal, healthy and delicious, even the kids will love this one!
- 500-600 g / approx 2 lbs boneless chicken breast.
- 1 large onion, sliced.
- 4 carrots, sliced.
- Juice from 825g can of apricots in juice + 6-8 apricot halves.
- ¼ cup tomato sauce.
- 1 ½ heaped tbsp flour or gluten free flour.
- 1 heaped tsp minced garlic.
- ½ tsp dried ginger or a little minced ginger to taste.
- 1 tsp Dijon mustard.
- 1 tbsp lemon juice.
- Grease the insert of the slow cooker.
- Place carrots and onions into slow cooker.
- Sprinkle flour and spices over veggies.
- Pour in juice from can of apricots, give it all a good mix around.
- Place whole chicken breasts on top. (Leaving the chicken breasts whole, helps them to stay moist).
- Spoon a little of the liquid onto chicken.
- Cut apricot halves in half and place on top of chicken.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Cut up the chicken towards the end of the cooking time, maybe and hour before it is due to be done. Then give the whole thing a mix.
Serve with either mashed potato and veggies or rice.