Lower-Carb Apricot Chicken
pounds skinless, boneless chicken thighs
tablespoon cooking oil
cups frozen small whole onions, thawed
medium carrots, bias-sliced 1/2-inch thick
cup chicken broth
cup low-sugar apricot spread
tablespoons quick-cooking tapioca, ground if desired
tablespoons Dijon-style mustard
teaspoon ground allspice
Hot cooked brown rice (optional)
- In a very large skillet brown chicken, half at a time, in hot oil. (Add more oil, if necessary.) Set aside.
- In a 3-1/2- or 4-quart slow cooker combine onions and carrots. Top with chicken. Sprinkle chicken with salt and pepper. In a small bowl stir together broth, apricot spread, tapioca, mustard, and allspice. Pour over chicken and vegetables in cooker.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Serve chicken and vegetables with some of the cooking juices. If desired, serve with hot cooked rice. Makes 8 servings.
Nutrition Facts(Lower-Carb Apricot Chicken)
- Per serving:
- 247 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 113 mg chol.,
- 234 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet