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.
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.