Ingredients
3 large or 4 small chicken breasts (I actually used 4 thighs and 1 frozen breast - on a quest to use what we have on hand!)
About 2/3 cup apricot preserves (or pineapple or peach or whatever you might have in your pantry... it's all good!)
1 tsp dried minced onion flakes
1 Tbsp dijon mustard
1 Tbsp soy sauce
1/4 tsp ginger
Directions
1. Place chicken in the base of the slow cooker.
2. In a small bowl, stir together the apricot preserves, onion flakes, dijon mustard, soy sauce, and ginger. Pour over the chicken. Set the slow cooker to low and cook for 8 hours.
3. Walk away from you slow cooker until dinner time, and fight the urge to open the lid and peek every hour. Serve over rice or pasta.
This was the first meal in several days that we didn't have to argue with our two-year-old about eating. He gobbled it down!
Don't get on my case for using white rice. I know it's not the healthiest option, but we're out of brown rice at the moment. :-(
"You should have thrown a green bell pepper in for color," my husband suggested, and I agree. Maybe next time...
Posts
Wonder if a can of crushed pineapple would work instead of preserves?
ReplyDeleteOr maybe some chunk pinapple drained in addition to the preserves.
Not that either one adds color... ;)