SLOW COOKER APRICOT CHICKEN

IKLAN ADSENSE IN ARTICLE ADS (BAWAH JUDUL)

Ingredients

• 6 bone-in skin-on chicken thighs can also use boneless skinless chicken thighs
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 onion thinly sliced
• 1 cup apricot preserves
• 2 tablespoons soy sauce
• 1 tablespoon dijon mustard
• 1 teaspoon minced fresh ginger
• 2 tablespoons chopped parsley

Instructions

1. In a small bowl, whisk together the apricot preserves, soy sauce, dijon mustard and ginger. Set aside.
2. Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
3. Place the chicken thighs skin side down in the pan and cook for 4-5 minutes on each side until deep golden brown. Add the onions to the pan and cook for 5 minutes or until softened.
4. Place the chicken thighs and onions in a slow cooker. Pour the apricot sauce over the chicken and onions.
5. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Sprinkle with parsley and serve.

Recipe Notes

Adapted from A Year of Slow Cooking. Nutritional information includes the chicken skin; if the skin is discarded the calorie and fat count will be lower.

source https://5minutesrecipesusa.blogspot.com/2018/10/slow-cooker-apricot-chicken.html

source https://foodwelove1.blogspot.com/2018/10/slow-cooker-apricot-chicken.html

IKLAN ADSENSE MATCHED CONTEN DAN IKLAN ADSENSE 336x280

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