Ingredients
2-1/4 pounds bone-in chicken thighs, skin removed1 large onion, chopped2 medium carrots, sliced3/4 cup unsweetened apple juice1 garlic clove, minced1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon pepper1 cup chopped dried apricotsHot cooked couscous
Preparation
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
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 couscous.
