Yesterday Pool Guy and I were out running errands and we ran into the Target to pick up a few things. My sweet Pool Guy bought me a smaller 4qt crock pot! So today I get to make the Apricot Chicken for supper.
Usually, I take the recipes I've seen and adapt them to suit our tastes and to work with what I have in the pantry. Today I made two minor substitutions and halved the recipe to accommodate a meal for the two of us, not a family of 5 or 6. ;)
Apricot Chicken ~ Crock Pot (meal for 2-3)
- 3 frozen boneless/skinless chicken breasts
- 1/2 packet of onion soup mix (a whole packet is approx. 1/3 cup)
- 1/4 cup French Dressing
- 1/2 cup Apricot Preserves
- 1 tablespoon Rice Wine Vinegar (original recipe called for cider vinegar)
- 1 teaspoon Thai Chili/Garlic Sauce (original recipe called for dried chili flakes)
Place your chicken breasts in the bottom of the crock pot.
Mix remaining ingredients in a measuring cup or a bowl. Pour over the top of the chicken. I tried to make sure I coated all the chicken pieces as best I could.
After it cooked on high for 2.5 hours, I opened it up and pulled the chicken out and cut it into bite sized pieces and put it back in the crock pot to cook on low until dinner. I also found about 1/4 cup of leftover caramelized onions in the fridge that I threw in there.
Cover and cook on low for 8-10 hours or on high for 3-4 then turn to warm until ready to serve.
Serve with rice and steamed veggies.
Results: I really didn't care for this. I actually was quite disappointed after reading all the reviews on all the sites.
The picture is of my plate and I ended up eating less than a third of it. Pool Guy ate two servings of this but when I asked him if he wanted me to make it again, he said "not really". I think he was just really hungry after working a 14 hour day.
The leftovers didn't make it into the fridge.