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Slow Cooker Apricot Soy Chicken 2x the delicious servings!

We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This gingery, garlicky chicken with snap peas that bubbles away happily in a sauce made with soy sauce, apricot jam, and Dijon mustard. Serve this savory-sweet sensation over fluffy jasmine rice and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!

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Calorie Smart New Protein Smart Multi-Portion dinners
Prep: 165 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 onion
  • 1 ginger
  • 8 oz sugar snap peas
  • 2 apricot jams
  • 2 tbsp soy sauce
  • 2 tsp dijon mustard
  • 1 tbsp cornstarch
  • 20 oz chicken cutlets
  • 2 tsp garlic powder
  • 1.5 cup jasmine rice
  • salt
  • pepper
  • 2 onions
  • 2 gingers
  • 16 oz sugar snap peas
  • 4 apricot jams
  • 4 tbsp soy sauce
  • 4 tsp dijon mustard
  • 2 tbsp cornstarch
  • 40 oz chicken cutlets
  • 4 tsp garlic powder
  • 3 cups jasmine rice
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Halve, peel, and cut onion into large
    chunks. Peel and mince or grate
    ginger. Trim and remove strings from
    snap peas.
  2. • In a large microwave-safe bowl, whisk
    together apricot jam, soy sauce,
    mustard, and cornstarch. Microwave
    until warmed through, 30 seconds.
  3. • Pat chicken* dry with paper towels.
    • Place chicken, onion, and ginger into
    a 5- to 6-quart slow cooker; season
    with garlic powder, salt, and pepper.
    Stir in apricot-soy mixture until
    thoroughly coated.
    • Cover and cook on high for 2 hours.
  4. • Once chicken has cooked 2 hours,
    transfer to a second large bowl. Using
    two forks, shred chicken. TIP: You can
    shred chicken directly in slow cooker,
    but be careful (it’s hot!).
    • Return shredded chicken to slow
    cooker along with snap peas; season
    with salt. Stir to combine.
    • Cover slow cooker with lid; cook on
    high until snap peas are crisp-tender
    and flavors meld, 20-25 minutes.
  5. • Once you’ve added snap peas to slow
    cooker, in a large pot, combine rice,
    2¼ cups water (4¼ cups for 8 servings),
    and a big pinch of salt. Bring to a boil,
    then cover and reduce to a low simmer.
    Cook until rice is tender, 15-18 minutes.
    • Keep covered off heat until ready
    to serve.
  6. • Fluff rice with a fork and divide
    between shallow bowls. Top rice with
    apricot soy chicken and snap peas.
    Serve.
    Chicken is fully cooked when internal temperature reaches 165°.