Slow Cooker Chicken Thighs

with ginger, prunes and apricots

Prep Time: 40 minutes
Cook Time: 3 hours

Ingredients
Slow Cooker Chicken Thighs with ginger, prunes and apricots from Sunsweet Growers
1 lb. Yukon gold potatoes, cubed (about 2") 8 boneless chicken thighs 2 tsp salt 1/2 tsp ground black pepper 2 Tbsp extra virgin olive oil 1 medium yellow onion, sliced 2 peeled garlic cloves, smashed 1 Tbsp fresh ginger, minced 1/2 tsp ground ginger 1 tsp paprika 1 cup dry white wine 1/2 cup water 1 Tbsp brown sugar 12 Sunsweet® Amaz!n™ Prunes, halved Zest of 1 lemon 1 Tbsp lemon juice 1/2 cup flat-leaf parsley, chopped
Instructions

Cut potatoes and put into a 5-7 quart slow cooker.

Remove skin on chicken, if desired, then season on both sides with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat. In batches, sear chicken on both sides, for 12-15 minutes, adding remaining oil as needed to prevent sticking. Transfer seared chicken to slow cooker. Add onion, garlic and fresh ginger to skillet, saute for 1-2 minutes. Add ground ginger, paprika, wine, water and sugar, scraping any brown bits from skillet base with wooden spoon. pour contents of pan over chicken.

Cover slow cooker and cook on high for 3 hours (or low for 6) until potatoes and chicken are tender when pierced with a fork. The chicken will release liquid while it cooks, creating a broth. In last 20 minutes, remove lid, add prunes and apricots.

Before serving, stir in the lemon zest and juice then sprinkle parsley on top.

Nutritional Information
  • Total Servings 6
  • Serving Size 1/6
  • Fat 17.46g
  • Cholesterol 208.13mg
  • Sodium 963.74mg
  • Carbohydrates 36.29g
  • Fiber 4.95g
  • Sugar 15.02g
  • Protein 41.57g
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Products Used in This Recipe
Pitted Prunes
Pitted Prunes
Mediterranean Apricots