Slow Cook:8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
Apricot Chicken with Garam Masala
In an extra-large skillet cook chicken, half at a time, in hot oil over medium-high heat until brown. (Add more oil, if necessary.) Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine carrots and onions. Top with chicken. Sprinkle chicken with salt and ground pepper. In a small bowl combine broth, apricot spread, tapioca, mustard, and garam masala. Pour over mixture 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.
In a medium bowl stir together hot cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some of the cooking juices. If desired, garnish with lemon peel and cracked pepper.