Apricot Lemon Chicken
- 2 lbs boneless breast of chicken
- 1 lemon, quartered
- 1 tsp Kosher salt (or 1/2 tsp regular salt)
- 1 tsp brown sugar
- 1/4 cup coarsely chopped dried apricots
- 1/4 cup orange juice
- 1 tsp thyme
Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.
Add the remaining ingredients and stir until well mixed. Cook on HIGH for 4 hours.
With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.Servings: 6
Submitted by: Recipe Group Member
Print This Page