Apricot Chicken for the Gourmet Crock Pot

"This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
4hrs 20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
  • In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
  • Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
  • Add the garlic and grated ginger and stir for 3 to 5 minutes.
  • Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
  • Cook for 5 minutes.
  • Place chicken in the crock pot and pour the onion mixture over.
  • Cover and cook on low for 3 to 4 hours, until the chicken is tender.
  • The last 30 minutes of cooking, add the apricots and saffron water.
  • Finish cooking and serve immediately on top of saffron rice.

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Reviews

  1. Good and simple. Smelled great while it was cooking. Thanks for sharing, Paula. Made for ZWT9.
     
  2. This was pretty good. I marinated the chicken overnight. I didn't have any saffron but I threw in a saffron rice mix that I had. I don't care fo cinnamom and used allspice instead. And I used walla walla's instead of the general yellow onions as well as peaches instead of apricots since that's what I had. A nice combination of flavors and it was great to sit down to a hot meal as cold as it's gotten.
     
  3. This was good. I think it would have been even better if I had marinated the chicken first.
     
  4. I made this for our Thursday night potluck group, and I have to say it wasn't exactly to our tastes. The apricots were a mushy consistency and I think that the spice blend was a little odd, but I had never had cardamom or saffron before, so it likely has nothing to do with the recipe. So, as much as I'll probably not make it again, I can't give this a low rating. It turned out well even though we didn't like it that much.
     
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Tweaks

  1. This was pretty good. I marinated the chicken overnight. I didn't have any saffron but I threw in a saffron rice mix that I had. I don't care fo cinnamom and used allspice instead. And I used walla walla's instead of the general yellow onions as well as peaches instead of apricots since that's what I had. A nice combination of flavors and it was great to sit down to a hot meal as cold as it's gotten.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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