Slow Cooker Chicken Stew

This freezer meal self-marinates as it defrosts in the refrigerator. If your kids are picky about dried fruits, these apricots will plump right up during the cooking process that your kids won’t even notice.

Slow Cooker Chicken Stew

Serves 6

• 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
• 1 large onion, chopped
• 2 medium carrots, sliced
• 3/4 cup unsweetened apple juice
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1 cup chopped dried apricots
• Hot cooked couscous, quinoa or brown rice

Place all ingredients (except apricots and couscous) in a zipper gallon freezer bag. Seal and freeze.

Cooking Instructions: NEED hot cooked rice, quinoa, or couscous. Place the contents of the freezer bag into a 3 – 4 quart slow cooker. Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with cooked couscous, quinoa or brown rice.