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 plate and top with the chicken or serve chicken on plate beside chicken. Drizzle the apricot sauce overall.
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 plate and top with the chicken or serve chicken on plate beside chicken. Drizzle the apricot sauce overall.
Note: File Photo
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