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Crock-Pot Apricot Chicken Recipe
This is Inspired from a recipe from All You Magazine, that I altered. It is Chicken thighs, onions and dried apricots. Then served over egg noodles.
Servings Prep Time
6People 30Minutes
Cook Time
2Hours On HIGH Or 4 House On LOW
Servings Prep Time
6People 30Minutes
Cook Time
2Hours On HIGH Or 4 House On LOW
Ingredients
Instructions
  1. Place dried apricots in the bottom of a 5 quart or larger slow cooker.
  2. Cut each boneless skinless chicken thigh into quarters,
  3. In a large skillet on the stove-top set over medium-high heat, heat the butter and half of the olive oil until the butter is melted.
  4. Cook half of the chicken thighs in the hot oil and butter until browned on each side (about 3 to 5 minutes per side).
  5. Add the browned chicken thighs to the slow cooker on top of the apricots.
  6. Cook the remaining half of chicken thighs adding the other half of the olive oil to the pan if needed.
  7. Add to slow cooker.
  8. Season chicken with salt and pepper.
  9. Pour off all but 1 tablespoon of fat in the skillet and discard.
  10. Add sliced onions to the skillet and saute until the onions are soft (about 2 to 4 minutes).
  11. Add broth to the skillet and deglaze the pan, stirring to loosen the browned bits on the bottom of the skillet.
  12. Pour entire contents of the skillet over apricots and chicken in the slow cooker.
  13. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
  14. Before serving, cook the egg noodles according to the directions on the package on the stove-top. Drain.
  15. As your pasta water is coming to a boil, transfer the chicken thighs with a slotted spoon from the slow cooker onto a platter and cover with foil to keep warm.
  16. Pour remaining contents from the slow cooker into a small saucepan.
  17. Bring to a boil on the stove-top until the juices are reduced and thickened (about 10 minutes).
  18. Serve the chicken over noodles with the reduced sauce.
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