CROCK POT: Spicy Apricot Chicken



Spicy Apricot Chicken -- Weight Watchers All Time Favorites

1 tsp. Asian dark sesame oil
4 bone-in skinned chicken breasts
1/2 cup apricot preserves (Smuckers makes a reduced sugar preserve that is good in this recipe)
2 tbl. unseasoned rice vinegar
3 garlic cloves, minced
1 tbl. grated or minced fresh ginger
1 tbl chili garlic sauce (Asian section of supermarket)
2 tsp. reduced-sodium soy sauce

Put chicken in a large ziplock baggie. Mix all ingredients in a bowl and add to the chicken. Squeeze out the air, seal the bag. Turn to coat the chicken. Refrigerate, turning the bag occasionally, up to overnight. When ready to cook, pour the contents of the bag directly into the slow cooker.

Cook covered, until the chicken is fork tender, 3-4 hours on high, or 6-8 hours on low.

Transfer the chicken to a platter; keep warm. Pour the sauce into a small saucepan, bring to a boil over medium heat. Cook, stirring, until slightly thickened, 3-4 minutes.

Per serving: 283 cal, 7 g fat, 1 g sat fat, 0 g trans fat, 76 mg chol, 342 mg sod, 27 g carb, 1 gram fib, 28 g prot, 26 mg. calc.