And here we are with another crockpot recipe. I haven't been good about menu planning lately, and I find the best plan for frozen chicken is to throw it the crockpot. This recipe is great because of the few ingredients required. I happened to have a jar of apricot preserves in the pantry, so all I had to get was the onion soup mix - everything else I had on hand. I served with rice and microwave-steamed broccoli for an easy, complete meal.
**Picture from About.com, because I forgot to take one**
adapted from About.comserves 4 as written
4 frozen chicken breast halves (4-6 oz each)1 c. apricot preserves (I used a jar of the sugar free kind)
1 package dry onion soup mix2 Tbsp. apple cider vinegar
1 tsp. dried basil leaves1/4 tsp. pepper
salt to taste
Place chicken breasts (frozen is ok) in 3-4 quart slow cooker. Mix all other ingredients and pour over chicken, turning chicken to coat.
If you like you can thicken the sauce with a little cornstarch before serving. Combine 2 Tbsp. of cornstarch with 3 Tbsp. chicken stock and mix until smooth. Stir into crockpot juices, turn to high for 10-15 minutes or until sauce is thickened. Serve over rice or pasta. Enjoy!