Apricot Glazed Chickencrockpot, poultry 1.00 cup good-quality chunky apricot 1 preserves 0.75 cup bottled russian dressing 1.13 oz envelope dry onion soup mix 12.00 skinless, boneless chicken 1 breast halves, trimmed of 1 fat 1 (about 3 1/2 to 4 pounds) 1. In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of a 3 1/2 quarter electric slow cooker. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top. 2. Cover and cook on the high setting 1 hour. Reduce the heat setting to low and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken. From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Colins Publishers, 1995 Entered by: Lawrence Kellie From: Lawrence Kellie Date: 11 Oct 96 |
