Saucy apricotglazed chicken (crockpot)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Good-quality chunky apricot |
| Preserves | ||
| ¾ | cup | Bottled Russian dressing |
| 1⅛ | ounce | Envelope dry onion soup mix |
| 12 | Skinless, boneless chicken | |
| Breast halves, trimmed of | ||
| Fat | ||
| (about 3 1/2 to 4 pounds) | ||
Directions
1. In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of a 3½ quarter electric slow cooker. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top.
2. Cover and cook on the high setting 1 hour. Reduce the heat setting to low and continue cooking, covered, 2 ½ to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken.