APRICOT CHICKEN

Since starting this blog my family has come to realize that dinner can be sort of a surprise sometimes. But rather than cook dinner themselves they are left to try my creations or eat sandwiches. So I feel that I have helped somewhat to broadened their culinary horizons and at the same time advanced my knowledge of the social network.So I am good with that. So I feel I have to redeem myself after last week’s posting. I tried several new recipes this week like bleu cheese stuffed steak which didn't go over to well, probably because of the strong taste of bleu cheese. Then I toned it down with beef and broccoli which was really good and them my favorite was the apricot chicken. I had tried apricot chicken before at Olive Garden and it was wonderful. The waiter there said it was so easy to make that I thought I would give it a try. At first my daughter fussed but after several bites she agreed it was really good.That was great for her because unfortunately there were plenty of leftovers for the next day. Sometimes I will cut a recipe back if I don’t think it will be a keeper.  Although I never found a knockoff recipe for Olive Garden’s version I did happen to find this one on crockpot365.blogspot.com. This can be served with rice, potatoes, or noodles, and a veggie. We had ours over noodles and actually it was even better the second day when the noodles soaked up all the juices.  So I hope you enjoy this as much as we did.

INGREDIENTS:

4-6  thin chicken breast or 6 chicken thighs

1- 11 oz. jar of apricot preserves

1 tbs. of soy sauce

1 tbs. of Dijon mustard

1 tsp. of minced onion flakes

¼ tsp. of ground ginger

¼ - ½ tsp. of red chili flakes

DIRECTIONS:     

Spray you crock pot with PAM. Then dump in your chicken. Next mix all your other ingredients in a small bowl and pour over the chicken. Cover and cook on low for 4-6 hours. How easy is that? The chicken comes out so tender and juicy and the sauce is warm and tastes a little sweet and spicy.