I had a little bit (okay a whole lot) of excitement here on my blog yesterday, when I got picked to be on Cupid's team for The Writer's Voice!! So, in typical Veronica fashion, I totally flaked & forgot to post the promised Crock Pot Gourmet recipe. (I've got to start scheduling these things in advance!)
Sorry about that, folks. I hope this delicious recipe for Sweet and Sour Chicken makes up for it!
You will need:
1 lb. baby carrots (or regular carrots, chopped)
3 medium bell peppers
2 medium yellow onions
1 (12oz) jar apricot preserves
1/2 c. ketchup
1/4 c. apple cider vinegar
8 boneless, skinless chicken thighs
Chop the onions and peppers into large (roughly 1-inch) pieces
and combine all veggies in the bottom of an ungreased 5-quart Crock Pot.
(*Note: You can also add pineapple chunks, if desired. I chose not to for this recipe, because I have a friend & faithful Crock Pot Gourmet reader who is allergic to pineapple.)
Arrange chicken thighs on top of the vegetables.
In a glass mixing bowl, combine ketchup, vinegar and apricot preserves. Stir to thoroughly combine.
Pour sauce over chicken.
Cook on low for 6-8 hours, until chicken is fully cooked.
(Use a meat thermometer to check the internal temperature.)
Serve over Creamy Mushroom Rice (or your favorite brown rice) with a side of steamed broccoli.
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