Fruit Jam Chicken

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Fruit Jam Chicken

3.8 of 5 (19)
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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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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 13 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

    Was this review helpful?   yes  No
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