Apricot-Orange Salsa Chicken Recipe
- 3/4 cup salsa
- 1/3 cup apricot preserves
- 1/4 cup orange juice
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1 cup hot cooked rice
- 1. In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa.
- 2. Cover and cook on low for 2-1/2 to 3 hours or until chicken is tender. If desired, thicken pan juices. Serve with rice. Yield: 2 servings.
1 chicken breast half with 1/2 cup sauce and 1/2 cup rice equals 427 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 450 mg sodium, 66 g carbohydrate, trace fiber, 31 g protein.
Reviews for Apricot-Orange Salsa Chicken
"I made this for dinner. I cooked the chicken on top of the stove with some onion, celery, garlic, seasoning salt and a little water. When the chicken was done and the water was cooked out, I added the sauce over the top. I allowed the salsa mixture to simmer with the chicken for a few minutes to infuse the flavor. I placed the chicken into a serving bowl, melted some provolone cheese on top of the chicken, and then topped the serving bowl with the salsa mixture. It was a tasty new dish!"
"I have made this twice. The first time I use the crockpot and followed the recipe exactly. The second time I just tried the chicken in a little oil and then drained and added the sauce (use about 1/8c more preserves)and it was better than the crock pot and quicker."
"This is so good. It's now a staple at our house."
"Good, unique flavor and extremely easy to make. Smelled great."
"Wonderful recipe! I have made it several tiimes(tripled recipe) I use medium salsa and chicken tenders. Our company liked the recipe too. Today I used Uncle Ben's wild rice and it tasted good that way too."
"I have made this great recipe several times! My picky husband loves it..Only changes that I have made---tripled the recipe and used medium salsa. I made it for company and they really liked it too. Today, I took a few of the leftovers out of freezer and used uncle ben's wild rice instead of white rice. Very good"
"I used jam instead of the preserves and it turned out perfectly."
"Delicious and SO easy."
"I LOVE this recipe! I also used apricot-pineapple preserves. A little sweet, a little spicy - and even better the next day! I will absolutely make this again."
"This was so good."
"I was actually surprised by how good this was! I used apricot-pineapple preserves because we had some on hand and baked it (instead of using a slow-cooker) and it was delicious. I will definitely make it again!"
"this recipe sounds great. Making Tuesday for dinner nich75"
"sound good. think I'll try it"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.