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3.8 of 5 (18)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.4
  • Total Fat: 2.4 g
  • Cholesterol: 47.7 mg
  • Sodium: 250.7 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 12.0 g

View full nutritional breakdown of Fruit Jam Chicken calories by ingredient
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Fruit Jam Chicken

Submitted by: KITHKINCAID
Fruit Jam Chicken

Introduction

This was meant to be apricot chicken, but all I had in the fridge was a bottle of fig jam, so it became fig chicken. It's so good I think you could probably do it with any flavour of jam you please! This was meant to be apricot chicken, but all I had in the fridge was a bottle of fig jam, so it became fig chicken. It's so good I think you could probably do it with any flavour of jam you please!
Number of Servings: 6

Ingredients

    5 Chicken Thighs, bone and skin removed (mine were frozen)
    2 cups Carrots, grated
    1 jar (10oz) St. Dalfour Fig Jam (or apricot preserves is what the recipe called for)
    2 cloves Garlic, minced
    1 tbsp Onion Powder or Onion Flakes
    1 tbsp Grey Poupon Dijon Mustard
    1 tbsp China Lily Soya Sauce
    1 tsp Crushed Red Pepper Flakes
    2 tsp ginger (I used fresh minced, you could also use ground dried)

Directions

This is a slow cooker crock pot recipe and it is a CINCH! It's like the guy on the infomercial says - 'Set It and Forget It' - well until the smell reminds you that there is something VERY yummy for dinner!

Line the bottom of the crockpot with the carrots. Put the chicken thighs on top (mine were frozen solid). Mix the remaining ingredients in a bowl and spread evenly over the chicken. Cook on low for 6-8 hours, or on high for 4-6 hours. Mine was done in 4 hours on high.

Makes 6 servings. Delicious!

Serve over rice and with a side salad for a complete dinner.

Number of Servings: 6

Recipe submitted by SparkPeople user KITHKINCAID.






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Member Ratings For This Recipe


  • Bad
    9 of 12 people found this review helpful
    Cooking chicken thighs at a low temperature straight from frozen is very unsafe. Thaw the chicken either in the fridge or in a bowl under very cold running water! (USDA.gov: "Do not cook frozen chicken in a slow cooker" http://www.fsis.usda.gov/fact_sheets/chick
    en_from_farm_to_table/index.asp#13 ) - 6/8/12

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  • 8 of 9 people found this review helpful
    I lost over 100 pounds eating food just like above. - 12/26/11

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  • Very Good
    7 of 7 people found this review helpful
    I made this once as written and it was really good, but the 2nd time I made it,used breasts & I added a little less of some of the seasonings and jam, to our taste. (little less garlic, red pepper, and dijon) and it came out perfect for our taste. - 2/7/12

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  • Incredible!
    6 of 6 people found this review helpful
    What's not to like! I'm using no sugar added raspberry...smells GREAT!!! - 12/22/11

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  • 6 of 6 people found this review helpful
    When you make slow cooker recipe's in the oven you need to convert the cook times. I think 1 hour in the slow cooker = 20 minutes in the oven. you can look that up online. And remember to cover it! - 12/15/11

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  • 3 of 3 people found this review helpful
    this sounds really yummy, but i don't have a crockpot... any idea how i could make it in a regular pot? i think maybe baking it covered would work... i may give it a try anyway, but since i've never eaten or even seen anything cooked in a crockpot i have no idea what the end result should be like... - 11/22/11

    Reply from KITHKINCAID (11/22/11)
    Hey YELLOWPENGUIN! Definitely put a crockpot on your Christmas list this year! They're relatively cheap and they are a lifesaver when it comes to cooking healthy dinners. But yes, you can bake this dish in a 325 degree oven for about 25 minutes - you just don't get the benefit of a slow simmer!


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  • 2 of 4 people found this review helpful
    Who has FIG JAM in their fridge???
    - 8/9/12

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  • 2 of 3 people found this review helpful
    sounds easy and interesting. It would be really helpful if each submission included the size of the serving, for instance, 1/2 cup etc. - 2/14/12

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  • Very Good
    2 of 2 people found this review helpful
    Made this for dinner last night and loved it. Used Apricot Preserves and it was tasty - not to spicy for us. Will try Blackberry jam next time. Cooked in just under 4 hours on high in my crockpot - used a meat thermometer to be sure it was done. - 1/21/12

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/22/12

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  • Good
    1 of 1 people found this review helpful
    I made it with apple jelly. I think I over cooked it, but it had a nice flavor! - 8/12/12

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  • Very Good
    1 of 1 people found this review helpful
    Yum!! I used Apricot preserves. - 8/7/12

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  • Good
    1 of 5 people found this review helpful
    Agree with BOOKWYRMB, too much sugar for those who are into healthy liver function. Try using fresh mango and a little raw agave or coconut nectar instead of jam. (don't use processed agave; it is just as bad as HFCS) And use free range chicken; commercial chicken is full of toxins and hormones - 6/1/12

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  • 1 of 1 people found this review helpful
    Left out the china lily soya sauce and used polander apricot preserves. Yummy ! Thanks - 3/29/12

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  • 1 of 1 people found this review helpful
    Hmm, I have some Jalapeno Mint jelly that came in a Christmas gift basket. Still don't know what to do with it...... - 3/9/12

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  • Incredible!
    1 of 1 people found this review helpful
    I really enjoyed this. I made it with thighs, powdered ginger, and raspberry seedless whole fruit preserves. Maybe the spice was a bit too much for my kids- I'll back off on the 2 tsp of powdered ginger if I try this on them. - 12/24/11

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  • Yummy idea - 10/4/12

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  • Sounds very good. - 10/4/12

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  • I have some no sugar added orange marmalade and i'm thinking some orange chicken is in order! sounds yummy! - 10/4/12

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  • I haven't tried it yet, but it sounds delicious. Something different. I love chicken different ways. Serving it with the rice and side sald is all you need. - 9/22/12

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  • Ahh, another good dinner this evening! - 9/22/12

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  • I used homemade peach jam, 8 oz. bottle After cooking many hours, the chicken is so tender that it easily breaks apart with a spoon, thus easily providing 6 servings. - 9/20/12

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  • I have made a similar recipe using Mangos, it was so delicious, tender and is wonderful over Jasmine rice! - 8/17/12

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  • How does 5 chicken thighs make 6 servings? - 6/27/12

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  • You can use this recepies and your mint jelly but instead of chicken use lamb it would be delish i am sure of it
    - 6/18/12

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  • I used chix breasts and omitted the onion powder (I didn't have it on hand) and the fresh ginger (because I used a fig and ginger jam). Delish and easy! Bought pre-shredded carrots from the grocery. Cooked for about 3 hours and was perfect. - 5/12/12

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  • recipe is good but 5thighs for 6 servings seem funny one will go w/o chicken it was delicious i used chicken breast thank you - 5/6/12

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  • this sounds yummy! - 3/5/12

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  • 0 of 1 people found this review helpful
    I looked high and low to find this fig jam . found it at giant eagle . I loved this . my husband did not . so i guess we will not make it again . I dont cook things that he doesnt love or at least like . I will cook things if he liked it and i didnt . - 2/28/12

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  • Sounds Great!I love the Venetian Apricot Chicken at Olive Garden....is this similar? - 2/28/12

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  • I will be trying this tonight. I cant wait - 2/28/12

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  • I like this a lot and so did my Boy Friend. - 2/15/12

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  • I made this last night with Black Raspberry Jam. It was delicious. If I made it again, I would use less red pepper because I can't handle spice, but my bf loved it just the way it was. We will definitely make it again! - 1/8/12

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  • Yumm - 1/5/12

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  • 0 of 1 people found this review helpful
    So delicious, and nutritious !
    Thanks, Chef Meg ! - 12/22/11

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  • Sound's good! Will have to try it!
    - 12/15/11

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  • 0 of 1 people found this review helpful
    yummy - 11/26/11

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  • Bad
    1 of 33 people found this review helpful
    I cannot for the life of me, figure out why anyone would want to put something like jam that is so full of fructose or HFCS (goes straight to the liver where it is made into body fat) or sugar (causes aging and other effects of toxic glycation) on food that is delicious when eaten without it. - 2/2/12

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