apricot chicken and root veggies

Made this one up this morning so I imagine I’ll play around with it, but here’s the basic recipe for you to try.  Even my

carrots from the farm

13-year-old who has claimed to be disgusted by beets ate them without thinking twice.
Ingredients:

boneless, skinless chicken breasts

root veggies of choice–we had sweet potato, 2 kinds of beets (not red), onions, and carrots

whole button mushrooms

5+ cloves of garlic

1 small jar of apricot jam (or orange marmalade)

enough chicken or vegetable broth to cover half of the chicken/veggies

olive oil

corn starch

Coat the bottom of the slow cooker with a thin coat of olive oil.  Place chicken breasts flat, side by side on bottom.  Chop the vegetables in large bite size pieces (if you cut too small, they will get too mushy and create a thick stew-type sauce); I left mushrooms whole.  Add the garlic cloves and pour in over the chicken.  Pour enough broth over the chicken, veggies, and mushrooms to cover half way.  Spoon out the jam or marmalade so that it is spread around the top of the veggies.  Throw in a handful of corn starch then stir the broth, jam, cornstarch and veggies, leaving chicken on the bottom.

Cook on low for at least 6-8 hours.  Mine was in there 10 hours and was ok.

Our dish came out a bit more like a soup broth then like a thick sauce so next time, I may add more cornstarch or less broth or more jam.   It was a flavorful dish without being too sweet.

For the two of us, I used 2 breasts, 2 carrots, 1 large sweet potato, 6 small beets (golf ball size), half onion.  We both ate dinner off it, and I have 2 more servings for lunch this week.

If you have any suggestions or have a similar recipe, please share.  Always looking for new ideas~thanks!

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