Apricot chicken is an Australian classic. I used to have it every year at camp and we made it in dutch oven (cast iron) pots.
I hadn't realised until now how simple but full of good flavor this recipe is. Don't be fooled by the "Apricot" title. It is most definitely a savory dish and you will be suprised if you give it a try. Not only that moms it only has a couple ingredients. Put it on in the morning and come home to a great meal, add this recipe to your list of easy throw it together weeknight meals.
2 x 15oz cans of apricot puree - if you can't find that (like me) get 2 cans of halved apricots and then blend them up in you blender.
1 packet french onion soup mix
4 boneless skinless chicken thighs
6 chicken breast tenders.
salt and pepper to taste
3/4 cup chicken stock
1/4 heavy cream (this is just a twist I added.. if you don't have cream it's still just delicious with out it)
Spray your slow cooker with non stick cooking spray.
In a pan heat a tabsp of butter or magerine. When pan is hot and butter melted add the chicken to brown and crisp the outside.
While it is cooking add your apricot, french onion soup mix and chicken stock into the slow cooker, mix together.
Place semi cooked chicken into the sauce in the slow cooker. Season with salt and pepper. Cover and let it cook on high for 4 hours. Or on low for 6-7 hours. If you plan on letting it cook for longer you might need to add more apricot sauce.
I recommend tasting before serving so you can add more salt or pepper if it's needed.
When ready to eat serve with rice (I cooked jasmine rice) plate. And if desired drizzle a small amount of cream on top of your chicken.
Then sit back and enjoy a little piece of Australia right at home.