I adapted an apricot-orange slow cooker recipe from momontimeout  for the freezer. It turned out very sweet, but still good, especially when I served it on top of rice.

Next time I make it I plan on throwing in some veggies so it’s more like a stir-fry to reduce the sweetness, and maybe throw in some crushed red pepper flakes to add some kick.

crock pot apricot-orange chicken

The best part, is that this has only three ingredients: orange juice, apricot preserves, and a packet of dry onion soup mix.

WHAT YOU NEED:

  • 4-6 uncooked chicken breasts
  • 1 packet of dry onion soup mix
  • 1 c. orange juice
  • 16 oz. jar apricot preserves

WHAT YOU DO:

If freezing: in a small bowl whisk together the soup mix, juice, and preserves. Place chicken in a gallon freezer bag and pour the mixture on top. Label with a permanent marker, then freeze. To prepare, thaw, then cook in slow cooker 4-6 hours on LOW.

If preparing right away: in a small bowl whisk together the soup mix, juice, and preserves. Place chicken in the slow cooker and pour the mixture on top. Cook on LOW for 4-6 hours (or until chicken is cooked thoroughly).

Approximately 30 minutes before serving, shred chicken with a fork while it’s in the slow cooker.

apricot-orange chicken - slow cooker

freezer apricot-orange chicken

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