French Apricot Crock Pot Chicken

Welp, it’s happened.  The first recipe on the blog made almost entirely by John. I don’t mean to  belittle his cooking talents, but I think the fact that I trusted him with making this dinner should tell you something about it’s complexity.  I had set the ingredients (all 3 of them ) out on the counter the night before,  and planned on throwing them in the crock pot before I left for school, but as I mentioned last time, normally I barely get 2 of the same shoes while I’m running out the door, let alone make dinner 8 hours early.   Despite my best intentions, if I wake up a few minutes early, then I simply diddle-daddle around  longer until I am once again rushed to leave.  So John was nice enough to make this for me  in the morning.

While this is certainly not a complicated or gourmet cooking dish, it is definitely something worth keeping in your recipe arsenal.  Also, I should mention that there is really nothing “French” at all about this, other than the fact that it uses American’s version of “French Dressing”.  Nevertheless, this dinner is  delicious and I  had trouble saving my second piece of chicken for lunch the next day.   I found myself eating every last piece rice that the scrumptious sauce had touched.    Plus, its so easy you really have no excuse not to make it – it’s 3 ingredients that you put into a pot.   You can adjust the cooking time to fit your schedule so it’s ready when you get home.   For example, Nikki mentioned that you could use 6 frozen chicken breasts and cook it on high for 4 hours and low for 2 hours, or use 4 fresh chicken breasts and cook it on high for 3 hours.  Since I think one of the best things about crock pots is coming home to them being ready, I prefer to cook things for a longer period of time on low, which I have indicated below.  I think next time I am going to at least 1.5 the recipe because this really made great lunch leftovers (especially when compared to the hospital cafeteria).

“French” Apricot Crock Pot Chicken

– Serves 4 (or 2 with great leftovers the next day)

• 4 boneless skinless chicken breasts
• 1 cup french dressing (I used Newman’s Own)
• 1 cup apricot jelly or preserves
• 1 packet onion soup mix
• salt and pepper to taste

Place all ingredients in the crock pot and cook on low for a minimum of  7 hours, but longer is fine.  Serve over rice.

Source: Pennies on a Platter

October 7, 2011 | Categories: Easy Weeknight Dinners, Main Dish, Poultry, Slow Cooker | Tags: Apricot, Chicken, French Dressing, Onion, Quick and Easy, Slow Cooker, Sweet | 4 Comments