Name: Slow-cooker apricot chicken
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: 45 grams (1½-ounce) packet cream of chicken simmer soup mix; 405 mL (13½ ounces) canned apricot nectar; 6 chicken marylands (2.1kg); 1 medium leek (350g), white part only, sliced thickly; 2 cloves garlic, crushed; ¾ cup (75g) dried apricot halves; ¼ cup (20g) slivered almonds, toasted; fresh micro herbs, to serve (optional)

This classic chicken dish is cooked low and slow in the slow cooker to ensure full flavours and melt-off-the-bone meat.

Looking for more slow-cooker chicken recipes?

Ingredients

45 grams (1½-ounce) packet cream of chicken simmer soup mix

405 mL (13½ ounces) canned apricot nectar

6 chicken marylands (2.1kg)

1 medium leek (350g), white part only, sliced thickly

2 cloves garlic, crushed

¾ cup (75g) dried apricot halves

¼ cup (20g) slivered almonds, toasted

fresh micro herbs, to serve (optional)

Method

Apricot chicken

1.Place soup mix in a 4.5-litre (18-cup) slow cooker. Gradually whisk in nectar until smooth.

2.Remove and discard fat and skin from chicken. Place chicken, leek, garlic and apricots in cooker. Cook, covered, on low, for 4 hours. Season to taste.

3.Sprinkle chicken with almonds and micro herbs, if using.

Serve with almond couscous and steamed green beans.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook