I hope that my info will answer a few reviewers questions? Yes, apricots are seasonal, summer is theirs! No, you can NOT skip browning the chicken, that's where all the flavor in it comes from! I always brown my meat (any kind) before crock potting it, it improves the flavor so much, I'd never skip this step. I know it's messy and a wee bit time consuming, but trust me, it's so worth it. Good Luck and ENJOY! We did*!* Dried apricots can be reconstituted by soaking them a short time in a bit of hot water. Easy peasy!
Super-Easy Apricot Chicken
More From Allyou
Amount per serving
- Calories: 379
- Fat: 23g
- Saturated fat: 7g
- Protein: 32g
- Carbohydrate: 9g
- Fiber: 1g
- Cholesterol: 119mg
- Sodium: 436mg
- 12 dried apricots
- 8 medium chicken thighs (about 2 1/2 lb.)
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 cup chicken broth
- Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.
- Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.
- Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.
- Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.
- Carefully transfer thighs to a serving dish (they'll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes