This chicken was SO easy to make! I put the sauce together the night before and then in the morning, I put my frozen chicken in the Slow Cooker and covered it with the sauce. Voila!!
I adapted the recipe from the original recipe I found and I think I made the right choice! I used my trusty cheap-thighs and the skin was crispy even though I didn't brown it first. The meat was juicy and incredibly flavorful. I served it with some rice and beets! The sweetness of the beats really complimented the sweetness of the chicken and the rice soaked up that yummy sauce!
I need to give a shout-out (Holla!) to all of our new followers! We've gained 15 new followers in the last 9 days! How awesome is that?! Pretty soon the whole world will be Slow-Cooking again! We're making it happen, one kitchen at a time! LOL
Ok, now to the good stuff! Here is the INCREDIBLY easy Apricot Chicken:
6 FROZEN Chicken Thighs/legs bone-in (any combination of chicken will work!)
1 package Onion Soup mix
1 cup Apricot Preserves/Jam
1/2 Cup Chicken broth
2 Tbsp. Apple Cider Vinegar
1 tsp. quick cooking tapioca (this thickens the sauce.....it's great in the crock pot to thicken any sauce, but can omit it if you don't have it)
1 tsp. basil
1/8 tsp. pepper
Place frozen chicken in the Slow Cooker.
Mix together remaining ingredients. Pour over chicken, then turn chicken to coat.
Cook on low for 8-9 hours. Enjoy!
Tips: As I mentioned above, I made the sauce the night before, then in the morning, I assembled. Took 1 minute at the most. If you decide to use boneless-skinless chicken, cut the cook time down to about 6 hours.