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Fruited Chicken Recipe

Fruited Chicken Recipe

"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."
TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD:6 servings


  • 1 large onion, sliced
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/3 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated orange peel
  • 2 garlic cloves, minced
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • Hot cooked rice


  • 1. Place onion and chicken in a 5-qt. slow cooker. Combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange peel and garlic; pour over chicken. Sprinkle with apricots and cranberries.
  • 2. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Yield: 6 servings.

Reviews for Fruited Chicken

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Reviewed Feb. 26, 2014

"Delicious! I browned the chicken in some butter before placing it in the crock pot, but other than that I would not change a thing."

Reviewed Sep. 4, 2013

"Horrible! I'm sorry to say. Very disappointed. Ingredients sounded like a flavorful dish, but I took one taste and the sauce was not good. Lost $$ as well since the apricots and cranberries cost a lot. First dud from taste of home."

Reviewed Jul. 17, 2011

"The apricots and cranberries went quite well with the chicken! The dish wasn't TOO fruity, but the unique flavors made the dish a pleasant delight."

Reviewed Jan. 27, 2011

"Served it to company and they enjoyed it as much as I did...I thought it would have more of a citrus taste, but still very good..."

Reviewed Apr. 11, 2010

"The combination of flavors was strange. Did not taste very good. I definitely would not make it again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.