Tuesday, March 10, 2015

Slow Cooker Apricot Salsa Chicken

As I try to feed my family a more healthy diet, I need to consider time. Most of my life centers around time needed to do things. That said, Irving Naxon's invention of the crock-pot is one of my most prized possessions given the time it can save me.

Many of the recipes I find I skim over because I know I don't have the time to dedicate to the food prep.  Sometimes this leads me to looking on the "Kids Can Cook Clean" section of one of my favorite food blogs The Gracious Pantry. Not so I can have my kids prepare the meal, but because I know if a child can do it, I can too (and probably faster).

My husband raved about this meal each time I have made it; I serve it over quinoa or couscous.   The other great thing about this recipe is most homes stock these items. When I am running short of time or have no idea what to make, I throw this is the crock pot-5 minutes flat.


  • 3 boneless, skinless chicken breasts
  • 1/4 cup chicken stock
  • 3/4 cup salsa
  • 1/2 cup apricot spread
  • 1 cup frozen corn
  1. Place chicken in slow cooker.
  2. Top with chicken stock, salsa, apricot spread, and corn.
  3. Cover and cook on low for 4-6 hours.
  4. Shred chicken with forks.

TIME: 5 minutes prep, 4-6 hours in slow cooker
SOURCE: adapted from The Gracious Pantry

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