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Seeded At The Table

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August 13, 2012

Easy Apricot Sesame Crock Pot Chicken

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Apricot Sesame Crock Pot ChickenAs much as I love to cook from scratch, there are days that I just need a quick meal to throw together and be done with it.  Ben and Judah appreciate these days because it means more time with them during the rushed after-work hour, and less mess in the kitchen to clean up after dinner.  🙂

This meal is one of our favorites.  I have another variation that uses French dressing and I’m tempted to keep trying other flavors of bottled dressings just to keep things interesting.

The hardest step in this recipe is waiting a few hours to let it cook in the crock pot.  You literally dump everything in and just let it do its “thaaang.”  Throwing some peas into the finished dish completes the meal and eliminates any pressure to put together a side dish.

Let me know what you think!  Got ideas for other easy crock pot recipes I need to try?

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Easy Apricot Sesame Crock Pot Chicken

Prep Time 10 minutes
Cook Time 6 hours
Servings 6 servings

Ingredients

  • 4-6 skinless , boneless chicken breasts (fresh or frozen)
  • 1 package dry onion soup mix
  • 1 cup Asian Sesame dressing
  • 1/2 cup apricot preserves
  • 1-2 cups frozen peas
  • 3 cups cooked rice

Instructions

  1. Place the chicken in a large crock pot. Sprinkle the onion soup mix over top. Add the Asian sesame dressing and apricot preserves. Cook on low for 6-8 hours or high for 3-4 hours. If using frozen chicken, I like to cook on high for 4 hours, then low for 2 hours. The chicken should be tender and shred easily.
  2. When the chicken is done cooking, allow it to sit so the sauce can thicken a little while you prepare the peas. Cook the peas according to the packaged directions. (I cook them in a saucepan with a thin layer of boiling water for about 3-5 minutes.)
  3. Serve the chicken and sauce over the rice and peas.

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Filed Under: Family Favorites, Original Recipe, Poultry, Quick Weeknight Meals, Slow Cooker

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Reader Interactions

Comments

  1. Cookbook Queen says

    August 13, 2012 at 7:57 AM

    There are many days (MANY!!) that I can totally use a crock pot meal. This one looks fab!! Can’t wait to try it.

    Reply
  2. Gerry @ Foodness Gracious says

    August 13, 2012 at 12:41 PM

    Easy peasy, love days like that!

    Reply
  3. Jessica of My Baking Heart says

    August 13, 2012 at 5:28 PM

    This looks amazing, Nikki! I keep a bottle of that dressing in the fridge at all times, so this is definitely going on the ‘to-do’ list! 🙂

    Reply
  4. Dannii @ Hungry Healthy Happy says

    August 14, 2012 at 11:49 AM

    You had me at Crock Pot!

    Reply
  5. Michele says

    August 17, 2012 at 2:45 AM

    That sounds seriously yummy!! Thanks for the great idea.

    Reply
  6. Sweetsugarbelle says

    August 18, 2012 at 2:45 AM

    Cookie gals can ALWAYS use a crockpot meal!

    Reply
  7. Ryan Katzmayr says

    August 21, 2012 at 11:28 AM

    Nikki,

    I can’t wait to show my girlgriend this site….but my waistline may not be so happy 🙁

    Scott Larsen turned me on to this…small small world

    Reply
    • Nikki says

      August 21, 2012 at 11:51 AM

      haha! Hi Ryan! 🙂 Your waistline will do just fine. 😉

      Reply
  8. Angela says

    September 27, 2012 at 3:02 PM

    The chicken shredded and sliced easy enough but was somewhat dry inside, however adding sauce over it helped a lot. But I really didn’t care for the flavor of the sauce as the apricot preserves, onion soup mix and sesame dressing just didn’t meld together to make it one cohesive sauce. It looked good but it didn’t seem to taste all that great to me and the sesame dressing gave an off putting after taste.

    Reply
    • Nikki says

      September 28, 2012 at 8:36 AM

      Sorry to hear that, Angela. It’s definitely one cohesive sauce when I make it. One of my husband’s most requested meals! 🙂

      Reply
      • Angie says

        October 2, 2012 at 6:22 PM

        I just made this tonight and my house smelled wonderful all day!! And the dish tasted even better!! We will definately be making this again and soon. Thanks Nikki!

        Reply
  9. Kristina says

    December 28, 2012 at 9:08 PM

    Do you think it would work if you made the sauce then marinated the chicken and baked it?

    Reply
    • Nikki says

      December 29, 2012 at 8:05 AM

      You can give it a try! I would bake for about 50 minutes at 350, depending on the size of the chicken breasts.

      Reply

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