Happy Labor Day, everyone! I didn’t do much to celebrate besides dust off my crockpot. I believe I’ve talked about this before, but I have a love/hate relationship with the thing. The main reason is that it gets waaaay too hot and cooks waaaay too fast. If I were to put something in there for 8-10 hours like most recipes call for, it would be dust. Well, the lovely fall-like weather combined with my discovery of THIS BLOG made me forget my crockpot issues… temporarily. I spent an obscene amount of time browsing Stephanie’s blog and decided the first thing I wanted to make was the Crockpot Apricot Chicken.
I used chicken breasts instead of thighs, and I also used sugar-free apricot preserves. I started the crockpot at 12:30PM, thinking I’d be fine if I halved the cooking time AND cooked it on low. Well, true to form, my stupid crockpot had the chicken cooked in about 3 hours… on LOW. Aarrrgghhhhh! I definitely need a new crockpot. Anyway, I was expecting the chicken to be bone dry once dinner time actually came around, but it was surprisingly tender. The flavor was good, and it had a nice sweetness. I really enjoyed the sauce over my brown rice, too. However, I think I would increase the amount of the other ingredients to give it more zing… more mustard, more heat, more soy sauce… and maybe even throw in a little worchestershire sauce. Overall, very tasty though! Stay tuned for another crockpot recipe this week! (Don’t worry, it’s soup, and even my crockpot can’t overcook soup!)