Gluten-Free, Dairy-Free, Serves 4-6
- 1 tsp Olive Oil
- 2 pounds boneless skinless chicken
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- zest and juice of one lemon
- 3 Tbsp Dijon mustard
- 1 white onion minced
- 4 cloves garlic minced
- 1 cup dried apricots
- 2 tsp thyme dried
Directions:
Heat oil over medium-high heat in a large saute pan. Season the chicken, add to the pan, and cook for 5-6 minutes until browned turning once. Combine broth, zest, juice, mustard, garlic, and thyme into a slow cooker. Whisk to combine. Add onions, apricots, and seared chicken into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve over brown rice or couscous.