Crockpot Apricot Stuffing And Chicken Food

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CROCK POT APRICOT CHICKEN RECIPE



Crock Pot Apricot Chicken Recipe image

Crock Pot Apricot Chicken Recipe is sweet and savory. Apricot preserves combine with soy sauce and ginger for chicken you can't resist. Try this easy meal.

Provided by Eating on a Dime

Categories     Main Course

Time 6h10m

Number Of Ingredients 8

12 boneless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion diced
2 cups apricot preserves
4 tablespoons soy sauce
2 tablespoons dijon mustard
2 teaspoon ground ginger

Steps:

  • Place chicken thighs in the bottom of a slow cooker. I used 6 quart slow cooker.
  • Add onions on top.
  • Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
  • Pour over the top.
  • Cook on low for 6-8 hours.
  • When finished, remove chicken and place on a cookie sheet lined with foil.
  • Spoon the mixture over the chicken. Broil for 5-10 minutes or until the chicken begins to brown.
  • Serve immediately.

Nutrition Facts : Calories 523 kcal, Carbohydrate 5 g, Protein 38 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 1097 mg, Sugar 2 g, ServingSize 1 serving

SLOW COOKER APRICOT CHICKEN RECIPE



Slow Cooker Apricot Chicken Recipe image

You need a few simple ingredients to make this slow cooker apricot chicken. It is the perfect dinner dish that you can quickly get cooking early in the day.

Provided by Gus

Categories     Dinner

Time 6h15m

Number Of Ingredients 9

1 kg (2.2 lb) chicken thighs
1 onion, diced
1 tsp garlic, crushed
400 ml (13.5 fl oz) apricot nectar
400 g (14.1 oz) apricot halves
½ tsp parsley
½ tsp thyme
2 Tbsp cornstarch
2 Tbsp water

Steps:

  • In a slow cooker, add the onion, garlic, apricot nectar, apricot halves, parsley, and thyme. Mix slightly to combine.
  • Next, add the chicken, and make sure it's covered in the apricot sauce.
  • Cook on low for 6 hours.
  • Remove the chicken from the slow cooker.
  • Mix the cornstarch and water until it forms a paste. Pour into the slow cooker and stir until combined.
  • Season with salt and pepper.
  • Return the chicken to the slow cooker.
  • Cook on high for a further 30 minutes or until hot and thick.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 323.0 g, Calories 305.0 kcal, Fat 7 g, SaturatedFat 1.8 g, TransFat 0 g, Cholesterol 157 mg, Sodium 164 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 23 g, Protein 34 g

ROAST CHICKEN WITH APRICOT STUFFING



Roast Chicken With Apricot Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 15

1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon fresh marjoram, plus sprigs for garnish
1 lemon, halved (half zested, both halves juiced)
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
1 5-to-6-pound chicken
1 small red onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, chopped
5 cups cubed day-old French bread
1/4 cup chopped fresh parsley
3/4 cup low-sodium chicken broth
1 tablespoon apricot preserves
1 tablespoon apple cider vinegar

Steps:

  • Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
  • Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
  • Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
  • Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

CROCKPOT APRICOT STUFFING AND CHICKEN



Crockpot Apricot Stuffing and Chicken image

Did I mention I love apricots? Here they are with chicken for a tasty meal. I haven't made this yet so I'm guessing at the preparation time. I want to be able to find this recipe so am storing it here! Recipe is from Fix-It and-Forget-It best slow-Cooker recipes magazine, 2010.

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 3h15m

Yield 4-5 serving(s)

Number Of Ingredients 4

1 (6 ounce) package cornbread stuffing mix
1/2 cup butter
4 boneless skinless chicken breast halves
1 (6 -8 ounce) jar apricot preserves

Steps:

  • In a mixing bowl, make stuffing using 4 tablespoons of the butter and amount of water called for in package directions.
  • Cut chicken into 1-inch pieces. Place in bottom of 5-quart slow cooker. spoon stuffing over top.
  • In microwave or on stovetop, melt remaining 4 tablespoons butter with preserves. Pour over stuffing.
  • Cover and cook on HI heat 2 hours or on HI heat 1 hour and LO heat 2 hours or until chicken is tender.

Nutrition Facts : Calories 649, Fat 28, SaturatedFat 15.6, Cholesterol 136.5, Sodium 910.5, Carbohydrate 71.4, Fiber 6.3, Sugar 28.1, Protein 30

CROCK POT APRICOT CHICKEN



Crock Pot Apricot Chicken image

Make and share this Crock Pot Apricot Chicken recipe from Food.com.

Provided by Lennie

Categories     Chicken

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/2 cup French dressing
1/2 cup apricot jam
1 (1 1/2 ounce) packet dry onion soup mix
3 lbs skinless chicken pieces

Steps:

  • In a bowl, whisk together dressing, jam and soup mix.
  • Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

SLOW COOKER CHICKEN WITH STUFFING



Slow Cooker Chicken with Stuffing image

Delicious and easy. Great to come home to a fully cooked meal that's ready to eat!

Provided by Beth Charnock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h5m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breasts
1 cup chicken broth
1 (10.75 ounce) can cream of chicken soup
1 (6 ounce) box stuffing mix
½ cup water

Steps:

  • Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
  • Cook on Low for 7 hours.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 8.4 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 1465.8 mg, Sugar 4.2 g

SLOW COOKER APRICOT CHICKEN



Slow Cooker Apricot Chicken image

My children really enjoy this recipe (I do too!) and I like that it is so easy to prepare! I usually double it, as everyone wants some for lunch the next day!

Provided by Likkel

Categories     Toddler Friendly

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs skinless chicken pieces (if using chicken breasts, I cut them in half)
1 cup sugar-free apricot jam (of course you can use regular apricot jam)
1 cup fat-free French dressing (again, you can use regular french dressing)
1 (1 1/2 ounce) package dry onion soup mix
1/4 cup cornstarch
1 cup chicken broth

Steps:

  • Put a couple of Tablespoons of coconut oil (or vegetable oin) in a frypan and lightly brown the chicken pieces and then place the chicken into the slow cooker. *This step can be omited and the chicken can be added directly to the slow cooker if you are in a hurry or would like to reduce the calories further, but I like the richer flavor that lightly browning the chicken imparts.
  • in a medium bowl, mix together the apricot jam, the french dressing and the pkg. of onion soup mix. Pour this over the top of the chicken, making sure each piece is covered with at least some of the sauce. Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours).
  • During the last 1/2 hour of cooking, mix the cornstarch and chicken broth together and stir into the chicken/apricot sauce mixture. Replace the lid and let thicken slightly. Stir gently just before serving. We serve this over cooked rice, barley or pasta.

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