Post by @alicias.kitchen

If you were an 80’s or 90’s kid, chances are Apricot Chicken was on your mum’s menu. I kept everything I loved about this Aussie classic, then made it even better. It still has all the nostalgia, just with a richer, creamier sauce. How often did you have Apricot Chicken growing up? Ingredients - serves 6 1 kg chicken thighs (about 6), seasoned 1 onion, sliced 450 ml apricot nectar 1 x 40 g packet French onion soup mix 1 tsp garlic powder 1 tsp mixed herbs 1 tsp salt 300 ml lite cooking cream 1 zucchini, chopped (or handful of spinach) Chopped flat leaf parsley, to serve (optional) Method 1. If your slow cooker has a sear function, heat it to Sear/High. Add the chicken thighs and onion, cooking for about 2 minutes on each side until lightly browned. If your slow cooker doesn’t have a sear function, do this step in a frying pan before transferring everything to the slow cooker. 2. In a jug, whisk together the apricot nectar, French onion soup mix, garlic powder, mixed herbs and salt. Pour over the chicken. 3. Cook on LOW for 5½ hours. 4. Stir through the cream and zucchini. (If using fresh pouring or thickened cream instead of cooking cream, let it come to room temperature first so it doesn’t split.) Shred or chop chicken at this point if you want smaller pieces. 5. Switch slow cooker to HIGH and cook with the lid off for 30 minutes, or until the zucchini is tender and the sauce has thickened. 6. Serve over steamed rice and sprinkle with chopped parsley, if using. #apricotchicken #slowcooker #nostalgia #80skids #easydinner