Ingredients
Chicken and Aromatics
- 600 g (1.32 lb) boneless skinless chicken thighs
- 1 small onion, finely sliced
- 2 garlic cloves, minced
Sauce
- 100 g (⅔ cup) apricot preserve
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 100 ml (½ cup) chicken stock
To Serve
- Fresh parsley, coriander, or spring onion, chopped
Instructions
- Prepare aromatics: Scatter the finely sliced onion and minced garlic evenly over the base of the slow cooker to build a flavor foundation.
- Make the apricot sauce: In a small bowl, whisk together apricot preserves, soy sauce, tomato paste, Dijon mustard, smoked paprika, ground ginger, salt, black pepper, flour, and chicken stock until you have a smooth, glossy mixture.
- Assemble the dish: Lay the chicken thighs on top of the onions in the slow cooker, then pour the apricot sauce evenly over the chicken, ensuring everything is coated by stirring gently without displacing the chicken too much.
- Cook the chicken: Cover and cook on Low for 6 hours or on High for 3 to 4 hours. The chicken should be tender and shreddable yet still hold its shape if desired.
- Serve: Once cooked, you may shred the chicken or serve the thighs whole. Scatter with freshly chopped parsley, coriander, or spring onions, then serve with your favorite side dishes. Avoid adding extra sauce to prevent the dish from becoming overly sweet.
Notes
- Use apricot preserves with no added sugars or artificial ingredients for the best flavor.
- Chicken thighs are preferred because they remain moist and tender during slow cooking.
- Adjust the seasoning according to taste before serving, especially salt and pepper.
- Serve with rice, mashed potatoes, or steamed vegetables to complement the sweet and savory sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Western
