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Ingredients Jump to Instructions ↓

  1. 3 teaspoons dark sesame oil

  2. 4 (6 ounce) skinless chicken breasts , bone-in

  3. 1/2 cup apricot preserves

  4. 2 tablespoons unseasoned rice vinegar

  5. 3 garlic cloves , minced

  6. 1 tablespoon fresh ginger , minced

  7. 1 tablespoon chili-garlic sauce

  8. 2 tablespoons reduced sodium soy sauce

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.

  2. Add the chicken breasts and cook until browned, 2-3 minutes on each side.

  3. Transfer the chicken to a 5-6 quart slow cooker.

  4. Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.

  5. Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low.

  6. Transfer the chicken to a platter, keep warm.

  7. Pour the sauce into a small saucepan; bring to a boil over medium-high heat.

  8. Cook, stirring occasionally, until slightly thickened, 3-4 minutes. ?

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