Made in the slow cooker, this old-fashioned family-favourite casserole uses chicken thigh cutlets so it’s budget-friendly and with only 15 minutes of meal prep, it’s easy, too!
8 Lilydale Free Range Chicken Thigh, excess fat trimmed
40g pkt French onion soup mix
410g can apricot halves, drained
405ml can apricot nectar
1 tablespoon Coles Cornflour
Steamed rice, to serve
Steamed broccolini, to serve
Fresh thyme sprigs, to serve (optional)
- Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.
- Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on Low for 6 hours.
- Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to High. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.
- Serve the chicken and apricots with rice and broccolini, and sprinkled with thyme leaves, if desired.
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