How was your weekend? Ours went by pretty quickly (they always do), but was pretty great. Saturday involved teaching a couple classes in the morning, a long walk with the hubs, kiddo and dog, and then having some friends over for wine + cheese. Sunday we started the day off with a couple hours of yard work. It was actually really nice getting out there pulling some weeds and cleaning up the front yard. Hunter happily sat and watched in the stroller until he needed to go down for a nap. We ran a couple errands, then finished the day off with a date night, ending with froyo. Yum.
Hunter even got put to bed like a champ by my mom. Pretty nice way to finish off the weekend.
Now it’s back to reality. I’m working on finishing up my meal planning for the month, but before I share that I owe you all another crockpot recipe.
I am almost caught up on sharing my weekly crockpot recipes, which I definitely got behind on. I have two to share. To continue the order (which is how I’m making all 50 of the recipes), it’s time to talk about chicken. Apricot chicken. The recipe itself is super simple – gather four ingredients, then cook it low n slow for a few hours. The thing I didn’t like so much was the onion soup packet and catina dressing. Since I’m trying my best to make more homemade, real food ingredients, I did the same here.
Online I found a recipe for homemade dry onion soup mix. I followed the recipe, except for when it called for beef bouillon, which I subbed for my fresh bouillon cubes from the freezer. For the catalina dressing I followed this recipe. Simple and tomato-y tasting.
The only pineapple-apricot jam I found at the grocery store had lots of additives in it, so I went with a more basic apricot jam.
Did you catch all that? Just four ingredients… and I’ve changed three of them. Good thing I didn’t change the chicken too!
Crockpot Sweet Apricot Chicken
from chef in training
- 6-8 skinless chicken breasts
- 1 cup apricot jam
- 1 cup catalina dressing *
- 1/4 cup dry onion soup mix *
- Place chicken in the crockpot. Mix all other ingredients together and pour over chicken.
- Cook on low for 4-5 hours. Serve over rice with vegetables.
*follow the links to the recipes above to make your own
Had I not made all those changes, would Jacob have like this one more? I’m not sure. Meat + fruit are not really a combo he prefers. While Jacob wasn’t a fan of this dish, Hunter and I really enjoyed it! The chicken was a little sweet + very saucy. We ate it on top of rice and vegetables. It made for a super simple meal, even with my extra dry soup and dressing preparation. The next couple days I threw the leftover chicken on top of salads with creamy blue cheese dressing. I’d highly recommend that!
If you’re a fan of fruit and meat together, give this one a go. But if you’re like my hubby, I’d try the sesame honey chicken. Both are saucy, just with different flavor profiles.
How was your weekend? Do you like fruit and meat together? One thing that comes to mind is Thanksgiving turkey and cranberry sauce, mmmmmm.