Best Slow Cooker Chicken With Apricots And Dates Recipes

SLOW COOKER CHICKEN WITH APRICOTS AND DATES

Slow Cooker Chicken With Apricots and Dates image

Boneless, skinless chicken are marinated and then cooked slowly in the marinate flavored with cumin and cinnamon. Tender dates and apricots give the sauce a slightly sweet flavor. I served this with brown rice.

Provided by Crazycook in PA

Categories Chicken Breast

Time 7h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 garlic cloves, minced
1/4 cup orange juice
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
3 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
1 large onion, chopped
3/4 cup chicken broth
1/2 cup dried apricot, halved
1/2 cup dried and pitted dates, halved lengthwise

Steps:

Mix garlic, orange juice, cumin, cinnamon and 1 tablespoon of the olive oil in a small bowl. Pour mixture in a ziplock bag.
Add chicken and shake to coat and refrigerate for at least 1 hour.
Heat remaining oil in a large skillet over medium high heat.
Saute onion until golden brown, about 5 minutes.
Remove onion and set aside and add contents of ziplock bag to skillet and saute just until brown on both sides, about 5 minutes.
Transfer chicken along with onions to crock pot.
Add broth, apricots and dates to crock pot and stir to combine.
Cover and cook on low for 4 to 6 hours.

MOROCCAN APRICOT CHICKEN

Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.