Slow Cooker Apricot Soy Chicken

Name: Slow Cooker Apricot Soy Chicken 2x the delicious servings!
Total time: 2 h 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 1 thumb Ginger; 8 ounce Sugar Snap Peas; 2 unit Apricot Jam; 2 tablespoon Soy Sauce; 2 teaspoon Dijon Mustard; 1 tablespoon Cornstarch; 20 ounce Chicken Cutlets; 2 teaspoon Garlic Powder; 1.5 cup Jasmine Rice; Salt; Pepper

2x the delicious servings!

Sara HeilmanPublished on August 22, 2023

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We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This gingery, garlicky chicken with snap peas that bubbles away happily in a sauce made with soy sauce, apricot jam, and Dijon mustard. Serve this savory-sweet sensation over fluffy jasmine rice and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!

Tags:

Multi-Portion

•New

•Protein Smart

•Calorie Smart

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time2 hours 45 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

1 thumb

Ginger

8 ounce

Sugar Snap Peas

2 unit

Apricot Jam

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

2 teaspoon

Dijon Mustard

1 tablespoon

Cornstarch

20 ounce

Chicken Cutlets

2 teaspoon

Garlic Powder

1.5 cup

Jasmine Rice

Salt

Not included in your delivery

Pepper

Nutrition Values

/ per serving

Calories570 kcal

Fat5 g

Saturated Fat1 g

Carbohydrate88 g

Sugar14 g

Dietary Fiber2 g

Protein38 g

Cholesterol105 mg

Sodium660 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Paper Towel

•Large Pot

Instructions

• Wash and dry produce. • Halve, peel, and cut onion into large chunks. Peel and mince or grate ginger. Trim and remove strings from snap peas.

• In a large microwave-safe bowl, whisk together apricot jam, soy sauce, mustard, and cornstarch. Microwave until warmed through, 30 seconds.

• Pat chicken* dry with paper towels. • Place chicken, onion, and ginger into a 5- to 6-quart slow cooker; season with garlic powder, salt, and pepper. Stir in apricot-soy mixture until thoroughly coated. • Cover and cook on high for 2 hours.

• Once chicken has cooked 2 hours, transfer to a second large bowl. Using two forks, shred chicken. TIP: You can shred chicken directly in slow cooker, but be careful (it’s hot!). • Return shredded chicken to slow cooker along with snap peas; season with salt. Stir to combine. • Cover slow cooker with lid; cook on high until snap peas are crisp-tender and flavors meld, 20-25 minutes.

• Once you’ve added snap peas to slow cooker, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.