Spicy Apricot Chicken
Enjoy a spicy apricot chicken made with habaneros for the best apricot glazed chicken recipe you ever had!
Servings: 4
Calories: 407kcal
Equipment
- Slow Cooker
Ingredients
- 2 lb chicken chicken breast or chicken thighs work great!
Sauce (Blend Together):
- 2 habanero peppers
- 2 fresh apricots peeled and pitted
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp ginger
- 2 cloves garlic
- 2 tbsp coconut aminos or soy sauce
- 1/2 large onion chopped
- 2 tbsp raw honey
Instructions
- Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
- Add chicken into slow cooker and pour sauce over chicken.
- Cook on low 4-6 hours.
- It's ready to serve, enjoy!
Freezer Directions:
- Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
- Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
- Add all ingredients to labeled gallon freezer bag.
- Store in freezer for up to three months.
Cooking from Frozen Directions:
- Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
- Add freezer bag contents into slow cooker.
- Cook on low 5-6 hours. (May need an extra 30 minutes if completely frozen when placed in slow cooker).
- It's ready to serve, enjoy!
Notes
- You do not have to deseed or deveign the peppers. Since you are only adding two it will not be overly spicy.
- If you do not like spice just skip the peppers and enjoy a sweet tangy apricot chicken.
- If you do not have fresh garlic use 1 tsp garlic powder as a substitute.
- My kids tend to not like spicy food and this one was a bit too spicy for them, but my husband LOVED IT!