Crockpot Apricot Chicken

Course : Chicken
Serves: 4
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7 medium Chicken thighs -- *skinned* (6-7 pieces)
1 pound Mushrooms -- cleaned, halved vertically
1 large Spanish onion -- cut into large chunks
2 large carrots -- sliced
1 medium Celery rib (with leaves) -- sliced
12 medium Apricots -- dried
1 package Onion Soup
1 can Apricot nectar (to cover)

Preparation / Directions:

Place chicken pieces on bottom of crockpot -- sprinkle with the dried soup -- cover chicken with the nectar. Place veggies on top. (If you cover the veggies with the nectar -- there will be too much liquid.)

Cook for 6-7 hours on low -- bone the chicken (and remove gristle/connective tissue). If you -- you can refrigerate it de-fat the stuff.


Use 1 envelope of soup mix -- French onion was in original recipe -- but I just use regular Lipton onion soup mix (like for dip). Be sure you SKIN the chicken -- or it's way too fatt

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