2 pounds skinless, boneless chicken thighs
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 Tbsp grated fresh ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
14.5 oz can diced tomatoes, undrained
1 cup low sodium chicken broth
8 oz dried apricots
2 Tbsp chopped fresh parsley
1. Coat Crock Pot with nonstick cooking spray. Heat oil in large nonstick skillet over medium high heat until hot. Season chicken with salt and pepper and add to skillet. Brown chicken on all sides.
2. Transfer chicken to Crock Pot. Add onion to skillet and stir and cook for 3-5 minutes or until translucent. Stir in garlic, ginger, cinnamon and allspice. Cook and stir for about 1 minute.
3. Add tomatoes with juice and chicken broth to skillet and cook for 2-3 minutes or until mixture is heated. Pour into Crock Pot. Add apricots to Crock Pot.
4. Cover Crock Pot and cook on low for 5-6 hours or on high for 3-4 hours or until chicken is tender. Serve with brown rice and garnish with chopped parsley.
Nutrition: 1/6 of recipe (Apricot chicken only) / Calories 352 / Total Fat 13.3 g / Saturated Fat 3.3 g / Cholesterol 113 mg / Sodium 686 mg / Carbohydrates 30.0 g / Fiber 4.8 g / Sugar 23.1 g / Added Sugar 0 g / Protein 30.5 g
Recipe Modified from: Crock Pot Recipe Collection Cookbook 2008