Rating: 3.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 4
  • 5 star values: 2
Recipe by MyRecipes November 2006

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Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

379 calories; fat 23g; saturated fat 7g; protein 32g; carbohydrates 9g; fiber 1g; cholesterol 119mg; sodium 436mg.
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