Crockpot Chicken with Apricot Mustard Sauce

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Life on Food, an amazing blog written by Emily.  Emily is new to Group A this month, so I'm excited to get this first chance to check out her blog.  She lives in Connecticut with her husband and their little one, and her blog features food that they eat on a regular basis.  But just because we're talking about everyday food that is simple to prepare, do not think that has to mean boring.  There are so many amazing-looking recipes on Emily's blog!

The very first recipe that caught my eye was Emily's latest for these wonderful looking Browned Butter Chocolate Chip Blondies.  I was seriously tempted to stop looking right then and head to the kitchen.  But then I scrolled down and found this recipe for Easter Rice Pie which really intrigues me.  Is it a dessert or is it a side dish?  And who knew you could use rice in a pie?  I definitely must try this.

Then I found the perfect recipe - Cinnamon Sugar Almonds.  I have been meaning to try something like this for ages.  However, since the recipe is a previous SRC post, I will have to save the it for later.  And these super fudgy brownies.

And then I found this recipe for Apricot Mustard Chicken which really had my mouth watering.  All those flavors just sounded so amazing!  There's also a recipe for Crock Pot Applesauce Chicken and Crock Pot Coconut Curry Chicken and Crock Pot Pad Thai Chicken.  They just all sound so good. But I decided to stick with the apricot chicken.

Crockpot Chicken with Apricot Mustard Sauce
from Life on Food

Ingredients:

• 3 Tbsp Apricot preserves
• 2 Tbsp Dijon mustard
• 1 clove garlic
• 1/4 tsp ginger
• 1/4 tsp cayenne pepper
• 1/4 tsp allspice
• 1/4 tsp turmeric
• 1/8 tsp cardamom
• 2 lb boneless, skinless chicken breasts, cut into bite-size chunks
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, cut into pieces
• Toasted coconut

Directions:

1. In bottom of crockpot, mix together preserves, mustard, and spices. Mix in chicken, cranberries, and apricots.
2. Cover and cook on low for 6 to 8 hours. (Stir a couple of times if you're around)
3. Serve with rice or couscous.  Garnish with toasted coconut.

Emily left her chicken breasts whole, but I figured I'd just cut them up in the end, so why not before?  I also added the dried cranberries and apricots to the mix.

It didn't turn out as pretty as Emily's, but the flavors were just as amazing together as I thought they'd be.  We both really liked it, and I will definitely make this again.  I am thinking that next time I want to try using boneless thighs instead of the breasts, just to see how that works out.

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