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Spring can’t come fast enough. Every winter my body goes into hibernation mode where I have zero desire to exercise, I eat too much and just want to stay inside and sleep! At least that’s the excuse I’m using for the 5-10lbs I gain every winter. Since it’s too cold most days to venture outside and smoke some chicken or pork I decided to try out a new slow cooker from Calphalon courtesy of MetroKitchen. So here’s a little barbecue apricot pulled chicken to get you through the winter blues. This recipe is prepared entirely in the slow cooker in 4 hours and can be served a number of ways.
Make sure you enter to win the Calphalon 4qt slow cooker!
The Calphalon 4 qt. Digital Slow Cooker is a great price for a crock pot with so many useful features. Its 24 hour digital timer lets you decide when to start and stop the slow cooking. An automatic setting cooks your dishes on high for 2 hours then switches to low to bring out the best flavors and conserve energy use! The stainless steel exterior of the Calphalon slow cooker makes for easy clean up. Just wipe with a soft cloth and store.
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- Dishwasher safe crock and cover
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- 24 hour digital timer allows advance meal preparation
Ingredients
- 2 medium onions, thinly sliced
- 1 cup apricot preserved
- 1/2 cup packed dark brown sugar
- 1/2 cup barbecue sauce (I use Stubbs)
- 1/2 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon red pepper flakes
- 2.5-3lb boneless skinless chicken thighs
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine onions, apricot, sugar, barbecue sauce, vinegar, worcestershire sauce and red pepper in a bowl and mix to combine.
- Place chicken in slow cooker and pour apricot mixture over top.
- Cover and cook on high for 4 hours or on low for 6-8 hours.
- Remove chicken from liquid and place in bowl. Allow chicken to cool enough to handle. Leave apricot and onion mixture in slow cooker
- Shred chicken with two forks and set aside
- In a separate bowl combine water, cornstarch, ginger, salt and pepper and blend well until cornstarch is dissolved
- Whisk cornstarch mixture into slow cooker apricot liquid and cook covered on high for 15-20 minutes. sauce should be thickened by this point
- Return shredded chicken to slow cooker, mix to combine
- Serve on toasted rolls with your favorite cole slaw
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Am I the only one who is wondering where the “pork” is in this “slow-roasted apricot pork” recipe? So do I just substitute pork where ever it says chicken?
Fixed. Thanks for catching my typo Chris!
I would love to try this recipe in the Calphalon Crock Pot. Great prize and recipe! Thanks.
I would make a potato and corn chowder soup in the crockpot if I won. Something to keep me warm in these long winter months!
I want that recipe if you win!
Whoops! I should have submitted this email address.
*This pork looks delicious. The first dish I would try!
This pork looks delicious. The first dish I would try!
This is a recipe we would try for sure! Wow, it looks and sounds yummy!
I would make Dr. Pepper pulled pork…my favorite crock pot meal! Yum!
Oh man Virginia! Bringing back some memories. Might have to do the Dr. Pepper pork again. It’s been years.
This sounds so yum!
My first dish that I would make if I were to win would either be an Italian crockpot chicken that my mom often makes, or my own creation, a mango habanero chili with shredded beef.
If you win it Josh you will need to send me both those recipes!
The first dish will be a pulled pork and trying the features! This one I need to try now lol
The first dish I will make if I win is THIS ONE! It’s only fair! 😉
I could have written those first three sentences! Good to know that I’m not alone. Anyways, this recipe looks amazing, I am definitely going to try it out soon. Thanks!
Well good to hear that someone else shares my winter weight gain theory!