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I’ve been holding out on you. I came across this recipe last winter and have made it a dozen times, but am just now getting around to sharing. Forgive me?
I’m a huge fan of the Crock Pot, especially on days when schedules are packed and there’s no time for cooking. The slow cooker allows me to fix it, forget it and still have a delicious meal on the table for dinner. I’m all about job security.
I know y’all must have favorite slow cooker recipes too, so let’s share! You can share your recipe by linking to your blog using the Mr. Linky tool at the end of this post, or just leave your recipe in the comments.
Here is one of our all-time favorites.
Apricot & Date Chicken
(adapted from A Year of Slow Cooking)
2 lbs boneless, skinless chicken thighs
1 onion, diced
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp Spanish paprika
1/2 cup dried apricots, chopped
1/2 cup dried pitted dates, chopped
2-4 cloves garlic, minced
1 cup chicken broth
dash of crushed red pepper (to taste!)
Place the chicken in the bottom of a 4 to 6 – quart slow cooker. Add diced onions, cumin, cinnamon, and Spanish paprika. Add fruit and garlic. Pour the chicken broth over the top, cover and cook for 6-7 hours on low.
Husband and I enjoy the chicken on its own with plenty of the simply divine sweet and spicy fruit. The Littles like the chicken and fruit topped on a bed of Texmati rice.
Fix this Apricot and Date Chicken recipe, but I promise you won’t forget it!
If you need more inspiration, check out my favorite slow cooking cookbooks.
I’m a huge fan of Stephanie O’Dea at A Year of Slow Cooking. If, by some chance, you don’t know Stephanie or her New York Times best selling cookbook Make It Fast, Cook It Slow, please take the time to visit her website where she shares a new slow cooker recipe daily. Most of which are gluten-free, all of which are delicious.
Now it’s your turn to share. Link up with your favorite slow cooker recipe! I can’t wait to see what you’ve got cooking.
Stephanie O'Dea says
oh Kristen, you are so sweet. I’m so glad you liked the chicken recipe! I was worried with this ingredient combination—they just sounded so odd mixed together, but I’m so glad I followed through upon recommendation of a friend. It was SO tasty!
thank you for your kind words, and support. They mean so very much.
have a great day! It’s Crocktober 13th! 🙂
Amanda Kessler says
1 1/2 lbs round roast cut in to 1-2″ chunks
in a dry pan, saute the meat until brown but not done; toss w/ a little salt. place meat in the bottom of the slow cooker and add:
4 peeled chunked carrots
2 peeled chunked sweet potatoes
1 onion, chunked
4 whole garlic cloves
1 cup whole prunes
2 T honey
1 tsp salt
1/2 tsp pepper
1/2 cup orange juice concentrate
1/4 tsp cinnamon
stir & set on HI for about 6 hours (9-4ish), then LOW until you serve it. about an hour before i served it i added a cooked, chunked butternut squash, and a little water. it turns into a pot of warm delicious mush. perfect for fall!
YUM! I’ll tell the Littles this is from Aunt Maggie! Can’t wait to make…