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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew
I like to sprinkle this chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this stew tastes like you fussed. It's great for potlucks, too! —Angela Buchanan, Longmont, Colorado
6 ServingsPrep: 15 min. Cook: 6 hours

Ingredients

  • 2-1/4 pounds bone-in chicken thighs, skin removed
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 3/4 cup unsweetened apple juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1 cup chopped dried apricots
  • Hot cooked couscous

Directions

  • Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker
  • coated with cooking spray. In a small bowl, combine the apple juice,
  • garlic, salt, cinnamon and pepper; pour over vegetables.
  • Cover and cook on low for 6-8 hours or until chicken is tender.
  • Remove chicken from slow cooker; shred meat with two forks. Skim fat
  • from cooking juices; stir in apricots. Return shredded chicken to
  • slow cooker; heat though. Serve with couscous.
  • Yield: 6 servings.
Nutrition Facts: 1-1/3 cups (calculated without couscous) equals 279 calories, 10 g fat (3 g saturated fat), 87 mg cholesterol, 497 mg sodium,
© Taste of Home 2013

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Slow Cooker Chicken Stew (continued)

Nutrition Facts: 23 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013