- 1 teaspoon extra virgin olive oil
- 2 lbs. boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 3 tablespoons Dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 cup sliced onion
- 1 cup dried apricots, halved if desired
- Heat olive oil over medium-high heat in a large saute pan.
- Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once.
- Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.)
- Add onions, apricots and seared chicken thighs to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve chicken thighs and plenty of sauce over brown rice or whole wheat couscous.
You Might Also Like:
Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest