Source: dLife

Chicken made with apricot and Dijon mustard for a sweet and sour flavor.

Servings

2.5 lb chicken thighs , boneless and skinless
1 tbsp canola oil
2 cup frozen white pearl onions , thawed
4 medium carrots , bias-cut into 1/2-inch slices
1 pinch salt and pepper
0.5 cup low fat unsalted chicken broth
0.33 cup Preserves, apricot, low sugar
2 tbsp quick cooking tapioca
1 tbsp dijon mustard (more if desired)
0.12 tsp ground allspice

1 In a large skillet cook chicken, half at a time, in hot oil over medium heat until brown on both sides. (if necessary, add more oil). Drain off fat. Set aside.
2 In a 3 1/2 or 4 quart slow cooker combine onions and carrots, top with chicken. Sprinkle chicken with salt and pepper.
3 In a small bowl combine chicken broth, apricot preserves, tapioca, mustard and allspice. Pour over mixture in cooker.
4 Cover and cook on low heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
5 Serve chicken and vegetables with some of the cooking liquid. If desired, serve with hot cooked brown rice.

Soak up the flavorful juices by serving with brown rice.