Slow Cooker Apricot Chicken Thighs Recipe2020-05-07
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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7 People rated this recipe
This information is per serving.
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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- 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)
In a small mixing bowl, combine apricot preserves, soy sauce, Dijon mustard, and ginger. Whisk well and set aside.
In a large nonstick skillet, heat olive oil over high heat. Season chicken thighs on both sides with salt and black pepper. Add seasoned chicken, skin-side down, to the skillet and cook, turning once, until golden brown. Remove cooked chicken thighs from the skillet and transfer to the slow cooker.
Add sliced onion to the skillet. Cook, stirring occasionally, for 5 minutes or until onion is softened. Place cooked onion in the slow cooker. Pour apricot sauce over.
Cover slow cooker and cook on low-heat setting for 6-8 hours or high for 3-4 hours. Turn off slow cooker and open the lid. Transfer cooked chicken mixture to serving plates. Sprinkle with chopped fresh parsley and almonds (optional) Serve hot.