Crockpots are seriously awesome.
You throw a bunch of ingredients into a pot and hours later you have a delicious meal with little of your own energy expended.
I especially like crockpot meals in the summer because I don’t have to turn my oven on and heat up the whole house.
I knew I was going to be out of the house today with no time to make dinner so I took five minutes out of my morning to throw this together and we had a great dinner 6 hours later.
I like to use chicken thighs for this recipe (bone in or boneless) because chicken thighs tend to stand up to long hours of cooking in the crock pot and don’t dry out. I also buy organic meats and chicken thighs are way cheaper than chicken breasts, so I use thighs for most of my recipes.
This recipe is also gluten free, as long as you use a gluten free soy sauce (such as La Choy or Tamari).
Crockpot Apricot Chicken
original recipe found here
- 11 oz jar of apricot preserves
- 1 teaspoon dried minced onion flakes
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
- 1/4 teaspoon ginger
- 1/2 teaspoon red chili flakes
- 4 chicken thighs
Mix the apricot preserves, onion flakes, dijon, soy sauce, ginger, and red chili flakes in a bowl until well combined. Place chicken thighs in crock pot and top with sauce mixture. Cook on high for 4 hours or low for 6-8 hours (6 hours on low recommended so chicken does not dry out.)
I served this with green beans and my creamy lemon risotto-recepie to come soon!