Simple Supper Friday: Slow Cooker Apricot Chicken
Wow, what an exhausting, but good week! I am whooped and so glad that it’s Friday. I admit, I haven’t done the greatest with my sleep this week and part of it is due to poor planning. Sure, I had an extra busy week, but most of this falls back on me. I gladly take the blame. Yesterday was especially brutal on the tiredness scale, and I even took a cat-nap before going to work in the evening. I opted to get better sleep last night, put my computer away and got to bed at my preferred time. I’ve got to get myself back on track because things are only going to get more hectic!
Anyway, pull out your slow cooker for this one! With some simple prep and steps, you can have this in your slow cooker in no time, but remember to plan ahead for the cooking time.
Slow cookers really are my saving grace. Plus, I can’t get enough shredded meat. It’s my favorite.
- 1.5 lb boneless skinless chicken breasts (or thighs)
- 2 tsp coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2-inch piece ginger, grated
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- Sea salt and pepper to taste
- 1 14.5 oz can no salt added diced tomatoes
- 1 cup chicken broth
- 3/4 cup unsweetened, unsulphered dried apricots, halved
- Melt the 1 tsp of the coconut oil in a pan over medium heat. Season the chicken with sea salt and pepper, and add to the pan. Brown on both sides for a couple minutes. Then, remove from heat and set aside.
- In the same pan, melt the remaining 1 tsp of coconut oil. Add more if needed. Add the onion and saute a few minutes, until it becomes translucent. Stir in the ginger, garlic, cinnamon and allspice. Cook and stir for 30 seconds, or until fragrant.
- Add the tomatoes and chicken broth. Cook a few minutes longer, until heated through. Pour mixture into slow cooker and add the dried halved apricots. Place chicken on top of the mixture and cover.
- Cook on low for 5-6 hours or on high for 3-4.
- When done, shred the chicken with two forks and mix together.
- Serve atop vegetable of choice (kale, squash, etc.). I used mashed butternut squash.
Yields: 4-5 servings