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Can you cook in the slow cooker?
Hi Caitlin! Yes, you can cook almost anything in the slow cooker, with the right adaptations. I’d suggest starting the recipe on the stovetop and doing steps 1 through 3 as written–it will help the flavors develop–and then transfer everything to the slow cooker. You will likely need to cut the liquid back by about half. Thanks, and good luck! Let us know how it goes!
This was really, really good, and very easy to make. Only substitution was sambal olek for Tabasco. Thanks Elise.
Ooh, Nick, that’s a great move! Thanks for sharing. Cheers!
This dish was delicious! I expected it to really sweet, but the addition of the onions, cinnamon, rosemary, and tabasco convert the super sweet apricot flavor into a rich savory dish. I used the dried apricots + a low sugar jam which I’m glad is an option. I would be soooo sad if I could only make this dish during apricot season.
When do I add the Tabasco and rosemary to chicken stock or after the apricot puree is added….
Hello Farida, add those ingredients in step 6.
Made this with apricots off my tree. Perfect recipe. I left out the tabasco and added peas. Was so delicious. Amazing loved it. 4-yr old girl ate the bowl full. Thank You
This was my first, and still one of my favorite recipes from this site (have since made many others). I use skinless, boneless chicken thighs and sriracha (so I use about 1 teaspoon). I have always made this with dried apricots, as we like the more intense flavor. I also add slivered almonds before serving, for both texture and taste. Yum! This has become one of my go-to company recipes (served over brown rice). It also freezes really well.
Question: The amount of apricots by weight, is that weighed before or after pitting them?
Hi Shelley, the weight is before pitting them, but it wouldn’t really make much of a difference either way in this case.
I made this yesterday and the husband and I loved it. I used less hot sauce because I have a child but she wasn’t a fan. (She’s very picky). I made it with fresh apricots. I didn’t have fresh rosemary so I used dried and reduced the amount to half. I blended it with the apricots because dried rosemary can be a bit twiggy. It has a great zip and flavor. I will make it again. Thanks.
I used fresh apricots. I went light on the vinegar after reading of the tartness. I wound up adding more sugar to taste to get a sweet sour feel. With tweaking, it is a good recipe. Next time I would add vinegar last if needed with fresh apricots.
This was so yummy. I’m just starting to get into cooking, and this was a perfect recipe for someone on my level to try. I also substituted yellow peaches for apricots and I thought the flavor was nice. Also I think I added a little too much cinnamon, but other than that it was great! Definitely going to make it again. Thank you!
I found this recipe yesterday, bought the ingredients I needed, and made this for dinner. It was fantastic. I added a little bit of Chinese 5 Spice as someone else had recommended and ate it with whole grain tortillas. It was amazing! Definitely will be adding this to my make again list!
Wow, wow, wow! I used peaches instead of apricots because that is all the store had. It turned out so delicious. My boyfriend and I always say that if no one is talking during a meal, then you know it’s good. Well, neither one of us said a word while we ate this, lol.
My wife is sensitive to hot stuff so I cut the Tabasco in half. It was delicious.
This is very good and very easy to make! I used dried apricots and apricot jam instead of fresh and omitted the sugar. Will definitely make again and experiment with different dried fruits and jams.
Would mango be a good sub?
It might be. If you try it with mango, please let us know how it turns out. ~Elise
Ive just made your recipe today as a suprise for my husband after his trip. It was amazing!! I used dried apricots and we have both enjoyed it so much.. Thanks alot!!
This recipe tastes good. Thanks to this website I have learned many new recipes.
This recipe is amazing! No apricots at the local produce stand, so I used plums instead! Had an apple-like consistency. (More juice, so cut the chicken stock in half.) Love the fresh rosemary/tobasco additions. Would use less cinnamon next time (for plums, anyways).
Not sure if its the apricot or the Apple Vinegar, the dish tasted too sharp. I think it definitely needs a sweet element. But the texture of the chicken was perfect. Perhaps it is the fruit enzyme or something.