Apricot Chicken
1 1/2 cups russian dressing
1 envelope onion soup
1/2 cup apricot preserves
6 pieces of chicken
Combine and pour over chicken. Cook in the slow cooker 8 hours. Remove the chicken from the the slow cooker, strain the sauce and use a fat separator to drain the grease. Whisk together 2 tablespoons of cornstarch and 3 tablespoons of water. In a saucepan, combine sauce and cornstarch mixture. Cook over medium heat for 10 minutes or until thickened. Place chicken in serving dish, cover with sauce. Serve over rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1lD_FXGUfZZSswCe1PQ9mmitu82kLZdXkE3SfvDtDm44EqrdXZzY6uylzon9nCEHQH3GNXrAXjUly7Vk_PBmzOLdm0AIC8H2cYgZ6EPGDKLbS2dyHdPT905jL0VQFqSvZsCurKdpX-M/s280/favchicken2.jpg)
My notes on this recipe: I thought this was good but a little bland. I want to experiment with the ratio of dressing to preserves. I think the addition of some herbs or spices would help as well.
I'm all over anything apricot. YUM.
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