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Fruited Chicken

"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 1 large onion, sliced
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/3 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated orange zest
  • 2 garlic cloves, minced
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • Hot cooked rice

Directions

  • Place onion and chicken in a 5-qt. slow cooker. Combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange zest and garlic; pour over chicken. Sprinkle with apricots and cranberries.
  • Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

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