Recipe

Slow-cooker apricot chicken

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

  • 4 hrs cooking
  • Serves 6
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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.

Notes

Serve with almond couscous and steamed green beans.

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