My ‘Magic Pot’ (slow cooker) has been busy again for Here is a favourite of ou…

My ‘Magic Pot’ (slow cooker) has been busy again for
Here is a favourite of ours that I’m sharing with you all, so you and your family can enjoy it too 😊. It’s so simple and flavoursome, a real, cosy, winter warmer meal.
Amend the spices to suit your own taste.

♡ Vic’s Apricot Chicken with Chickpeas ♡

What you need,
🔸️2 large chicken breasts. I used frozen, Yes! No defrosting needed! Trust me I’ve done this thousands of times.
🔸️1 cup of cooked chickpeas.
🔸️2 large onions roughly chopped.
🔸️2 stock cubes. I used oxo.
🔸️100g of dried Apricots. You can use tinned. Just add them 10 minutes before the end of cooking.
🔸️3 cups of water.
🔸️2 tsp powdered garlic.🔸️1 tsp ground turmeric. 🔸️2 tsp ground coriander 🔸️2 tsp ground cumin.🔸️1 tsp of ground ginger. 🔸️1 chopped fresh red chilli 🌶. Today I used 1 whole dried. 🔸️1 cinnamon stick.
🔸️1 bunch of roughly chopped coriander.
🔸️Seasoning to taste.

What to do.
Preheat your slow cooker to high or low. Place everything in the pot except the coriander. Give it a good stir, place on the lid. Leave and let all the flavours infuse. Cook on low 7 hours/ high 4 hours.

20 minutes before serving, take the chicken out and shred with 2 forks. Place back into the ‘magic pot’ and cover with the sauce, add the chickpeas. Stir in the fresh coriander 10 minutes before serving (and tinned apricots if using).

Serves 6.

Use the @ww_aunz ‘recipe builder’ for the accurate smart points for your plan 💜💚💙

You’re Welcome ENJOY 😊

Keep sparkling ‘Vic’s Bowls’ friends’ 💖