Easy Apricot-Ginger Glazed Chicken

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Serves 4

Cooking Time 2 to 3 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Following the success of our Easy Cherry-Sage Glazed Chicken, we turned to apricot preserves to create a flavorful base for a second glazed chicken dish. We chose spicy fresh ginger to complement and balance the sweet preserves. We cooked the chicken in ginger-spiked broth to ensure that it would be tender and moist and to provide our chicken with a flavor boost from the start. The apricot preserves gave us a head start on our simple glaze. Apple cider vinegar balanced the sweetness of the preserves and a little rosemary added a warm, earthy background note. More fresh ginger stirred in at the end gave the sauce a subtle spicy bite. See the sidebar that follows the recipe.

½	cup chicken broth
4	teaspoons grated ginger
4	(6- to 8-ounce) boneless, skinless chicken breasts, trimmed
	Salt and pepper
½	cup dried apricots, chopped
1	tablespoon cider vinegar
2	teaspoons minced fresh rosemary
1	cup apricot preserves

1. Combine broth and 2 teaspoons ginger in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Transfer chicken to plate and tent with aluminum foil. Measure out ¼ cup braising liquid and combine with apricots, vinegar, rosemary, and remaining 2 teaspoons ginger in bowl. Microwave until apricots are soft, about 2 minutes; stir in preserves until well combined.

3. Season glaze with salt and pepper to taste. Dip chicken into glaze to coat and transfer to clean platter. Pour remaining glaze over top. Serve.