This recipe was a little unique for me, because normally, when I do a recipe it’s basically done once the pot is cooked, but this one takes one extra step.  However the family seemed to really like it, and I actually felt like a real cook that night!.  It was a crazy evening, and most of the family ate without me, while I went to pick up my oldest from an evening field trip.  Such the life of a mom. I was inspired by a recipe I saw in AllYou magazine.

Print
Crock-Pot Apricot Chicken
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

This is Inspired from a recipe from All You Magazine, that I altered. It is Chicken thighs, Onions and Dried Apricots. Then served over Shell Pasta.
Ingredients
  • 20 Dried Apricots
  • 2½ Pounds of Chicken Thighs
  • Salt and Pepper
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Olive Oil
  • 1 Medium Onion Sliced
  • 1 Cup of Chicken Broth
  • 1 bag of Shell Pasta
  • 1 Reynolds Liner

Instructions
  1. Place liner in crock-pot.
  2. Rinse apricots and place at bottom of crock-pot.
  3. Rinse and pat chicken dry.
  4. Cut up Chicken thighs into quarters.
  5. Melt Butter and add half of olive oil in large skillet over medium-high heat.
  6. Cook half of thighs until golden brown, 3-5 minutes per side.
  7. Place on Apricots, without draining fat into crock-pot and season with Salt and pepper.
  8. Then do second batch of Chicken adding the rest of the Olive Oil.
  9. Repeat by cooking on each side for 3-5 minutes until golden brown.
  10. Add to Crock pot without draining fat into crock-pot and then season with salt and pepper.
  11. Pour off all but 1 Tablespoon of fat in skillet.
  12. Add onions and cook, stirring until just soft, 2-4 minutes.
  13. Add broth to skillet; turn heat to high.
  14. Bring to a boil, stirring to loosen browned bits on bottom of skillet.
  15. Pour contents of skillet over apricots and chicken.
  16. Cover and cook on low for 4 hours or high for 2 hours.
  17. Begin to boil water (when crock-pot is done) for shell pasta and cook as instructions on package suggest.
  18. As water is cooking for pasta transfer thighs to a serving dish and cover with foil to keep warm.
  19. Pour remaining contents into saucepan.
  20. Boil, stirring often, until reduced and thickened, about 10 minutes.
  21. Pour sauce onto chicken.
  22. Then place Chicken onto Pasta.

WordPress Recipe Plugin by EasyRecipe

 

 

If you enjoyed this post please share it!




Never miss a delicious Crock-Pot recipe, sign up for our free email newsletter and stay updated on new and yummy recipes.

Pin It