Slow cooker apricot chicken

Slow cooker apricot chicken

INGREDIENTS

• 8 Lilydale Free Range Chicken Thigh, excess fat trimmed
• 40g pkt French onion soup mix
• 410g can apricot halves, drained
• 405ml can apricot nectar
• 1 tablespoon Coles Cornflour
• Steamed rice, to serve
• Steamed broccolini, to serve
• Fresh thyme sprigs, to serve (optional)

METHOD

Step 1

Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.

Step 2

Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on Low for 6 hours.

Step 3

Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to High. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.

Step 4

Serve the chicken and apricots with rice and broccolini, and sprinkled with thyme leaves, if desired. Cool. Enjoy the Slow cooker apricot chicken recipes !!!

Slow cooker apricot chicken Video :

Mini Slow-Cooker Lamb Tacos

 Mini Slow-Cooker Lamb Tacos

Cooker Ingredients:

Slow-Cooker Lamb Mini Tacos:

1. 1 teaspoon dried rosemary
2. 1 teaspoon dried oregano
3. 1 tablespoon kosher salt
4. 2 teaspoons freshly ground black pepper
5. 1/2 cup olive oil
6. 1 (4 1/2-pound) whole semi-boneless leg of lamb
7. 3 large shallots, sliced
8. 5 garlic cloves
9. 4 cups lager beer
10. 16 corn tortillas, warmed
11. lime wedges, for serving

Roasted Tomatillo and Green Apple Salsa:

• 1 pound tomatillos (about 12), husked, and rinsed
• 2 Granny Smith apples, quartered, and cored
• 1/2 medium white onion
• 2 jalapeños, stemmed
• 2 garlic cloves, unpeeled
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup chopped fresh cilantro
• 2 to 3 tablespoons water (optional)

Cooker Directions:

Preheat the oven to 400°F.

Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.

Add the shallots and garlic and pour the beer around the lamb.

Cover and cook on high for 5 hours, or until the lamb is fork-tender.

While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.

Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.

Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.

Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.

With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.

Preheat the broiler.

Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.

Broil the lamb until crispy (about 7 minutes).

Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges