I adapted this recipe from A Year of Slow Cooking blog. It tastes like sweet and sour chicken. I have yet to cook the squash with the dish-I was going to last night, but then found that my squash that I had was a little to old. Because my slow cooker is so big, I decided to bake the dish instead-it still turned out nice and tender.
Slow Cooker Apricot Chicken
3 large or 4 small chicken breasts
About 2/3 cup apricot & pineapple preserves
1 Tbsp dijon mustard or spicy brown mustard
1 Tbsp soy sauce
1/4 tsp red pepper flakes (optional)
1/4 tsp ginger
1 cup white rice
1 small spaghetti squash (about 2 lbs.)
Butter and brown sugar/honey
1. Place chicken breasts in the base of the slow cooker.
2. In small bowl, stir together the apricot preserves, onion flakes, dijon mustard, soy sauce, and ginger. Pour over the chicken. Set the slow cooker to low and cook for 8 hours.
3. About an hour before dinner, bake the spaghetti squash, just as you would bake a butternut squash. Scrape out the flesh and combine with butter and brown sugar or honey.
4. In small saucepan, add 2 1/4 cup of water. Bring to a boil. Add 1 cup white rice, and return water to a boil. Reduce heat to low, cover and let simmer for 15-20 minutes. Fluff the rice with a fork before serving.
To bake instead of using your slow cooker- Marinate the chicken in the apricot sauce for 30-40 minutes before baking in the dish you will be cooking it in. Bake at 400 for 30 minutes.
Verdict in our house:
This is a must do again (in fact last night was the 2nd time I made it). I actually got my rice to not be sticky or crunchy last night. All around a great meal-ant the good news is that this is a 5 dollar meal-can’t get any better than that.