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SubscribeI found a jar of apricot preserves in my pantry. And there’s not a better way to use it up than this!
I used the Apricot Chicken recipe from the Make it Fast, Cook it Slow Cookbook!
Hello, delicious.
Ingredients
3 large or 4 small chicken breasts ($2.57)
About 2/3 cup apricot preserves ($.75)
1 tsp dried minced onion flakes ($.05)
1 Tbsp dijon mustard ($.05)
1 Tbsp soy sauce ($.05)
1/4 tsp ginger ($.02)
1 cup white rice ($.20)
1 small spaghetti squash (about 2 lbs.) ($1.03)
Butter and brown sugar/honey ($.20)
Directions
1. Place chicken breasts in the base of the slow cooker.
2. In small bowl, stir together the apricot preserves, onion flakes, dijon mustard, soy sauce, and ginger. Pour over the chicken. Set the slow cooker to low and cook for 8 hours.
3. About an hour before dinner, bake the spaghetti squash, just as you would bake a butternut squash. Scrape out the flesh and combine with butter and brown sugar or honey.
4. In small saucepan, add 2 1/4 cup of water. Bring to a boil. Add 1 cup white rice, and return water to a boil. Reduce heat to low, cover and let simmer for 15-20 minutes. Fluff the rice with a fork before serving.
5. Serve Slow Cooker Apricot Chicken with Sweet Spaghetti Squash and Rice.
Cost $4.92
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Related posts:
- Slow Cooker Applesauce Chicken
- Slow Cooker Chicken Parmesan
- Homemade Chicken and Rice with Apricot Acorn Squash
{ 4 comments… read them below or add one }
This is the one that I have been waiting for! I am definitely trying this:-)
[Reply]
Erin, The $5 Dinner Mom Reply:
November 3rd, 2009 at 9:39 pm
@Susie’s Homemade,
It was tasty!!!
[Reply]
I made this with the baked butternut squash last night for my family, and have to say that they LOVED it!! None of us had ever tried the butternut squash, but I am proud to say that it is now going to be added in our meals on a regular basis during these Autum months. Thanks!!
[Reply]
Twitter: HomeHomemade
November 6, 2009 at 12:36 am
It so happens that somebody gave us a jar of SF Apricot Jam a while back. I’m making this recipe tomorrow! Can’t wait to taste it
[Reply]
I just wanted to say that I made this over the weekend, and it was fantabulous!! I used Smuckers’ Sugar-Free Apricot preserves, so no added sugar at all, and once the entire dish was ready, I tossed a cup of frozen peas in, slapped the lid back on, then set the table. When I dished everything out, the peas were just steam-fresh hot and delicious – we put the whole thing over whole grain rice. YUM!!!!
[Reply]