Crock Pot Apricot Chicken Recipes
CROCK POT APRICOT CHICKEN
Make and share this Crock Pot Apricot Chicken recipe from Food.com.
Provided by Lennie
Categories Chicken
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, whisk together dressing, jam and soup mix.
- Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE
This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Provided by French Tart
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
- Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
CROCKPOT CATALINA APRICOT CHICKEN
Recipes similar to this one have been posted, but none just like this. This one is made in the crockpot which makes it a cinch. And only four ingredients! This recipe is a gem! It comes from ""101 More Things to Do with a Slow Cooker," by Stephanie Ashcraft.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 7h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in a greased 3-1/2 to 5-quart slow cooker.
- In a bowl, combine salad dressing, onion soup mix and preserves. Pour over chicken.
- Cover and cook on LO heat 5-7 hours. Do NOT cook on HI heat.
- Serve over hot cooked rice with a fresh garden salad.
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- Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once.
- Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.)
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- Place the chicken in a large crock pot. Sprinkle the onion soup mix over top. Add the Asian sesame dressing and apricot preserves. Cook on low for 6-8 hours or high for 3-4 hours. If using frozen chicken, I like to cook on high for 4 hours, then low for 2 hours. The chicken should be tender and shred easily.
- When the chicken is done cooking, allow it to sit so the sauce can thicken a little while you prepare the peas. Cook the peas according to the packaged directions. (I cook them in a saucepan with a thin layer of boiling water for about 3-5 minutes.)
SLOW COOKER APRICOT CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
- 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 chicken thighs skin side down in the pan and cook for 4-5 minutes on each side until deep golden brown. Add the onions to the pan and cook for 5 minutes or until softened.
INSTANT POT APRICOT CHICKEN RECIPE WITH RICE | 2-IN-1 ...
From mindovermunch.com
- To the Instant Pot, add oil, onions, garlic, and ginger. Press ‘sauté’ button and cook for 5 minutes, stirring regularly—don’t let it burn!
- Add broth, soy sauce, Dijon mustard, dried thyme, and apricots. Mix well to combine and sauté for another minute.
SLOW COOKER APRICOT CHICKEN - SIX SISTERS' STUFF
From sixsistersstuff.com
- In a medium sized bowl mix together the apricot preserves, Russian dressing, and dry onion soup mix packet.
- Place the chicken breasts in a slow cooker that has been sprayed with non stick cooking spray.
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SLOW COOKER MOROCCAN CHICKEN WITH APRICOTS ... - FOOD & WINE
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- In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.
- Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.
SLOW COOKER APRICOT CHICKEN - THE DIZZY COOK
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- In a slow cooker, add the boneless, skinless chicken thighs in one layer. Top with jam, sesame oil, chopped shallots, coconut aminos, and salt. Stir so the chicken thighs are coated on both sides with the sauce. Cook on low heat for 3 hours or until the chicken shreds easily with two forks. You can also use a kitchenaid mixer on a low setting to shred the chicken. Taste and adjust any seasonings. I love to add 2 teaspoons of sriracha for some heat.
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- Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken; place in cooker.
- In small bowl, stir apricot preserves, orange juice, onion soup mix and ginger until well blended. Spoon mixture over chicken in slow cooker.
- Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
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- In a mixing bowl, combine cornstarch and water. Stir in cornstarch mixture, stirring 2-3 minutes. Season to taste with salt and black pepper.
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- Begin by placing your chicken breast at the bottom of your slow cooker. Top with chopped onion.
- Begin by placing your chicken breast at the bottom of your Instant Pot. Top with chopped onion.
SWEET AND SPICY CROCK POT CHICKEN RECIPE - THE GRACIOUS PANTRY
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- Stir well to combine and also to shred the chicken. You may need to use a couple of forks to get the job done if it does not shred easily when stirred.
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- Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down browning each side for 3-5 minutes before adding to the slow cooker skin side up.
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- In a small mixing bowl, combine apricot preserves, soy sauce, Dijon mustard, and ginger. Whisk well and set aside.
- In a large nonstick skillet, heat olive oil over high heat. Season chicken thighs on both sides with salt and black pepper. Add seasoned chicken, skin-side down, to the skillet and cook, turning once, until golden brown. Remove cooked chicken thighs from the skillet and transfer to the slow cooker.
- Add sliced onion to the skillet. Cook, stirring occasionally, for 5 minutes or until onion is softened. Place cooked onion in the slow cooker. Pour apricot sauce over.
SLOW COOKER APRICOT CHICKEN - THE MAGICAL SLOW COOKER
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- Place the chicken in to the bottom of the slow cooker. Add the apricot preserves, Catalina dressing, onion soup mix, pepper and pepper flakes. Stir the sauce ingredients together over the chicken.
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CROCK POT APRICOT CHICKEN | AMZING FOOD | CHICKEN CROCKPOT ...
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Steps to Make It. In a 4-quart slow cooker, arrange the frozen chicken pieces. Wash your hands well with soap and water after touching the raw meat. Mix the dry onion soup mix, Russian or French salad dressing, apricot preserves or jam, apple cider vinegar, dried thyme, and pepper in a medium bowl and stir well with a wire whisk to combine.
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