CROCKPOT APRICOT-GINGER CHICKEN

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CROCKPOT APRICOT-GINGER CHICKEN image

Number Of Ingredients 6

1 pound boneless, skinless chicken breasts (Chicken thighs also taste great)
2/3 cup apricot jam
1 tablespoon low sodium soy sauce
1-inch fresh ginger root, peeled and grated (If you buy a large root, you can freeze whatever is leftover. I place the leftover root whole in my freezer.)
3 cloves garlic, peeled and minced
1 pound frozen green beans (You can sub fresh)

Steps:

  • Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and lay flat in the freezer for up to 3 months. Cook Thaw overnight in refrigerator or in a bowl of cold water. Dump into crockpot and cook on “low” setting for 6 hours or until chicken is cooked through. Serve with quinoa, brown rice, potatoes, or whatever you like.

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