Slow Cooker Apricot-Almond Stuffed Chicken

Slow cooker apricot-almond stuffed chicken. Stuffed chicken breasts cooked in a slow cooker. Couscous makes a delicious and simple base for this sweet-and-sour stuffing flavored with dried apricots and crunchy toasted almonds.

A couple of spoonfuls of orange jelly marmalade adds tanginess to the sauce and thickens it slightly.

Sautéed spinach or steamed green vegetables make a great accompaniment to this dish. They go particularly well with the sweet, fruity stuffing.

How to Cook Stuffed Chicken in a Slow Cooker

To prepare this dish, start by preparing the stuffing mixture with dried apricots and toasted almonds for a delightful crunch.

Next, carefully stuff the chicken breasts with this flavorful mixture, ensuring each bite has delicious flavors. Place the stuffed chicken breasts in the slow cooker, allowing them to cook slowly and evenly, ensuring the chicken remains juicy and tender.

The slow cooker method is perfect for busy days when you want a delicious meal without spending hours in the kitchen. As the chicken cooks, the flavors meld together, creating a mouthwatering aroma that will have your family eagerly anticipating dinner.

Once the chicken is cooked to perfection, serve it over a bed of fluffy couscous to soak up the savory juices and complement the sweet and tangy flavors of the stuffing. This slow cooker apricot-almond stuffed chicken dish is sure to become a family favorite for its simplicity and incredible taste.

Stuffed Chicken Serving Suggestions

For serving suggestions, consider pairing the slow cooker apricot-almond stuffed chicken with a side of roasted vegetables for a well-rounded meal. The savory flavors of the chicken complement the natural sweetness of roasted carrots, bell peppers, and zucchini.

Another great option is to serve the stuffed chicken alongside a fresh green salad dressed with a light vinaigrette. The crispness of the salad provides a refreshing contrast to the rich and flavorful chicken dish.

For a heartier meal, you can serve the stuffed chicken over a bed of fluffy quinoa or wild rice. The nutty flavors of the grains enhance the taste of the apricot-almond stuffing, creating a satisfying and wholesome dish.

To elevate the presentation, garnish the dish with a sprinkle of chopped parsley or toasted almond slices for a touch of freshness and crunch. These serving suggestions will not only enhance the visual appeal of the meal but also add complementary flavors and textures to the slow cooker apricot-almond stuffed chicken.

How to Store Leftovers

When it comes to storing leftovers of your slow cooker apricot-almond stuffed chicken, proper handling is key to maintaining freshness and flavor. Begin by allowing any remaining chicken to cool to room temperature before refrigerating. Transfer the leftovers into airtight containers to help preserve moisture and prevent the absorption of other odors in the fridge.

For longer storage, consider freezing the stuffed chicken. Wrap individual portions tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or resealable bag. Label the containers with the date to keep track of freshness.

When reheating the leftovers, ensure thorough heating to an internal temperature of 165°F (74°C) to kill any bacteria and maintain food safety. You can reheat the stuffed chicken in the microwave, oven, or on the stovetop, adding a splash of chicken broth or orange juice to prevent dryness.

By following these simple storage and reheating tips, you can enjoy the delicious flavors of your slow cooker apricot-almond stuffed chicken even after the initial meal, minimizing waste and maximizing convenience.

Slow Cooker Apricot-Stuffed Chicken

Slow cooker apricot-almond stuffed chicken is a delightful dish that combines the tenderness of slow-cooked chicken breasts with a flavorful sweet-and-sour stuffing.

Ingredients

• 1/4 cup (60 g) dried apricots
• 2/3 cup (160 ml) orange juice
• 4 skinless and boneless chicken breast portions
• 1/3 cup (60 g) instant couscous
• 2/3 cup (160 ml) chicken stock
• 1 oz (30 g) chopped toasted almonds
• 1/4 teaspoon dried tarragon
• 1 egg yolk
• 2 tablespoons orange jelly marmalade
• salt and freshly ground black pepper, to taste

Method