Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, October 31, 2012


 6 boneless skinless chicken breasts
1 can (11 1/2-oz) apricot juice or nectar
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp fresh grated ginger
1/4 tsp cayenne pepper
1/8 tsp ground allspice
1/8 tsp turmeric
1/8 tsp ground cardamom
4 cups prepared wild rice for serving

Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

To serve place the rice on serving platter and top with the chicken.  Drizzle the apricot sauce overall.

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