 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
|
I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver, writes Rosemary Jarvis of Sparta, Tennessee. It cooks while I'm away and smells heavenly when I walk in the door in the evening. Ingredients:
1 large onion, sliced |
6 boneless skinless chicken breast halves (6 ounces each) |
1/3 cup orange juice |
2 tablespoons soy sauce |
2 tablespoons worcestershire sauce |
2 tablespoons dijon mustard |
1 tablespoon grated orange peel |
2 garlic cloves, minced |
1/2 cup chopped dried apricots |
1/2 cup dried cranberries |
hot cooked rice |
Directions:
1. Place onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange peel and garlic; pour over chicken. Sprinkle with apricots and cranberries. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
|
|