½cupfat free Catalina dressing (the spicy orange kind)
½cupApricot fruit spread
2tablespoonsinstant tapioca
½packagedry onion soup mix (1-½ tablespoons)
Instructions
Ideal Slow Cooker Size: 2- to 3-Quart.
Grease the inside of your slow cooker with nonstick spray.
Season your chicken thighs with salt and pepper, if desired, then place them in the slow cooker.
Mix together the dressing, fruit spread, tapioca and dry onion soup mix until well blended. Pour it over the chicken.
Cover and cook on LOW for 4 to 6 hours, or until the chicken thighs are cooked and tender when pierced with a fork.
Recipe Notes
Variations and Substitutions:
If you don't have apricot preserves, peach, pineapple or orange marmalade should work.
If you don't have Catalina dressing, substitute any spicy tangy dressing of your choice.
If you don't have tapioca, you can thicken your sauce at the end by combining 2 tablespoons cornstarch and 3 tablespoons water, stirring it into the sauce and letting it cook on High for 10 to 15 minutes until thickened.
If you don't have chicken thighs, you can use chicken breasts, but be sure to check them at 4 hours so they don't get dried out.
If you don't have dry onion soup mix, use 1 tablespoons dried onion flakes and 1 teaspoon garlic salt instead.
Serving size: 1 chicken thigh + 4 tablespoons sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Apricot Chicken Thighs Recipe
Amount Per Serving (1 chicken thigh + 4 tablespoons sauce)
Calories 239Calories from Fat 50
% Daily Value*
Fat 5.6g9%
Carbohydrates 18g6%
Fiber 0g0%
Protein 27.6g55%
* Percent Daily Values are based on a 2000 calorie diet.