- 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
- 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. Cover and cook on low for 2-1/2 to 3 hours or until tender and a meat thermometer reads 170°. If desired, thicken pan juices. Serve with rice. Yield: 2 servings.
Reviews forApricot-Orange Salsa Chicken
"My husband and I thought this had a pretty good taste. Instead of using my slow cooker, I cooked it in the oven. I believe I set my oven to 325 and had it cook around an hour. I would make this again, but lower the oven temp and let it cook longer for a more tender chicken. I also would like to see if I could add more veggies to the dish."
"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!"
"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."