Slow cookers are certainly becoming more and more popular due to their cost-effectiveness and ease. This casserole uses chicken thigh cutlets so it’s even more budget-friendly and with only 15 minutes of meal prep, Win win all around!
Prep time: 10mins
Cooking time: 6 hours
8 Beech Ridge Free Range Chicken Thighs, (trim the excess fat)
40g packet of French onion soup mix (or tin)
410g can apricot halves with syrup
1 tbsp Cornflour
Rice & broccoli to serve
Fresh thyme sprigs, to serve (optional)
Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.
Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on low for 6 hours.
Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to high. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.
Serve with rice and broccoli and sprinkled with thyme leaves.
Recipe from /www.taste.com.au