Slow Cooked Apricot Chicken Thighs – Simply Filling plus 2 WPA – 6 Points Plus

Slow Cooked Apricot Chicken Thighs

Simply Filling plus 2 WPA

6 Points Plus

Serves 3

  •  12 oz boneless skinless chicken thighs
  • ⅔ cup low sugar apricot preserves
  • ½ cup fat-free chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Place chicken thighs  in a slow cooker.

Combine preserves and broth; pour over chicken.  Cover and cook on low 6 to 7 hours, or until internal temp is 160 degrees.

Remove meat, keep warm.  Skim fat from cooking juices.  Bring juices to a boil. Combine cornstarch and water until smooth; stir into juices and cook until thickened.

Divide meat and sauce into 3 servings.  Serve each over ½ cup cooked brown rice.

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