Slow Cooker Apricot Chicken Thighs Recipe

Slow cooker apricot chicken thighs recipe. Bone-in and skin-on chicken thighs with apricot preserves, Dijon mustard, soy sauce, and vegetables cooked in a slow cooker. Do you like to cook chicken thighs in a slow cooker? If so, you may also like Fix-and-Forget Paella:

Slow Cooker Fix-and-Forget Paella Recipe

This is very delicious Spanish, adds an appealing yellow color and a slightly pungent flavor note. Just try to cook it and you’ll never forget!

Makes 6 servings

Ingredients: 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) pieces, 1 large yellow onion, peeled and coarsely chopped, 1 bay leaf, 3 pounds (1.44 kg) bone-in and skin-on chicken thighs and drumsticks, skin removed, 1 cup (250 ml) cubed cooked ham, 14½ oz (435 ml) can stewed tomatoes, cut up, 1/2 can (6 oz (180 ml)) tomato paste, 2 teaspoons (10 ml) instant chicken bouillon granules, 2 cloves garlic, peeled and chopped, 1/4 teaspoon (1 ml) each: freshly ground black pepper and salt, 1 pound (480 g) shrimp, shelled and deveined, 1 cup (250 ml) loose-pack frozen peas, thawed, 2 cups (500 ml) water, 1 cup (250 ml) long grain rice, dash ground saffron

Instructions: In 5-quart (5 l) slow cooker, combine carrots, onion, and bay leaf. Mix well. Top with chicken pieces and cubed ham.

In a medium mixing bowl, combine undrained tomatoes, tomato paste, chicken bouillon granules, garlic, and black pepper. Stir well and pour tomato mixture over mixture in slow cooker. Cover cooker and cook on low-heat setting for 8-9 hours.

Increase heat to high. Open the lid and stir shrimp and thawed peas into mixture in the slow cooker. Cover the slow cooker and cook for a further 20 minutes or until shrimp turn pink.

In a medium saucepan, combine water, uncooked rice, salt, and ground saffron. Bring mixture to a boil over high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Remove from the heat and set aside, covered, for 10 minutes. Fluff cooked rice with a fork.

Turn off slow cooker and open the lid. Discard bay leaf. Using a slotted spoon, transfer chicken mixture to a serving platter, reserving the cooking liquid in a slow cooker. Serve cooked chicken and shrimp Paella over the cooked rice. Drizzle with reserved cooking liquid.

Slow Cooker Apricot Chicken Thighs Recipe

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Ingredients

• 6 bone-in and skin-on chicken thighs
• salt and freshly ground black pepper, to taste
• 2 teaspoons olive oil
• 1 yellow onion, peeled and thinly sliced
• 1 cup (250 ml) apricot preserves
• 1 oz (30 ml) soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh ginger
• 2 tablespoons chopped fresh parsley
• almonds (optional)

Method