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CROCK POT APRICOT CHICKEN RECIPE
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- 12 boneless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 onion diced
- 2 cups apricot preserves
- 4 tablespoons soy sauce
- 2 tablespoons dijon mustard
- 2 teaspoon ground ginger
INSTRUCTIONS:
- Vicinity hen thighs within the backside of a gradual cooker. I used 6 quart gradual cooker.
- Add onions on top.
- Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
- Pour over the pinnacle.
- Cook on low for six-eight hours.
- While finished, remove chook and location on a cookie sheet covered with foil.
- Spoon the aggregate over the chicken. Broil for five-10 minutes or till the chicken begins to brown.
- Serve immediately.
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Oleh
Cici