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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I like to sprinkle this chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this stew tastes like you fussed. It's great for potlucks, too! Ingredients:
2-1/4 pounds bone-in chicken thighs, skin removed |
1 large onion, chopped |
2 medium carrots, sliced |
3/4 cup unsweetened apple juice |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon pepper |
1 cup chopped dried apricots |
hot cooked couscous |
Directions:
1. Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
2. Cover and cook on low for 6-8 hours or until chicken is tender.
3. Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Yield: 6 servings.
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