Slow Cooked Apricot Chicken

When my daughter was younger, she called our crock pot the "slow maker." The irony is, every crock pot I've ever owned cooks food in double time. I am now on my third "slow maker," and have learned that if a recipe says "cook on LOW for 6 - 8 hours," my dish will be done in 3 hours.

Apricot Chicken was no exception. I loaded the crock pot with almost 2 pounds of boneless thighs (the package was 2 lbs.; by the time I was done hacking off the fat, I think I had about 1 1/2 pounds, so I threw in a boneless breast from the freezer as well) and topped the poultry with a sweet and tangy apricot sauce. In three hours, dinner was ready. I served this with brown rice and green beans.

"Slow Maker" Apricot Chicken
Serves 4

2 pounds boneless chicken thighs, fat removed
salt and pepper
1 (11-ounce) jar apricot preserves
1 teaspoon dried onion flakes
1 Tablespoon Dijon mustard
1 Tablespoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
sesame seeds, optional
soy or hoisin sauce, optional

Spray crock pot with nonstick spray.

Season chicken with salt and pepper and place in greased crock pot.

In a medium bowl, whisk together remaining ingredients except for sesame seeds.
Pour sauce over chicken. Cover and cook on LOW for 6 - 8 hours, or HIGH for 3 - 4 hours (mine was done after 3 hours on LOW).

Serve over rice. Sprinkle servings with sesame seeds if desired. Serve with soy or hoisin sauce for drizzling.

Recipe adapted from Stephanie O'Dea, Make it Fast, Cook it Slow