Stovetop or Slow Cooker Apricot Chicken

Thank you Busy But Healthy

1/3 cup lower sugar apricot jam
1 Tbsp onion flakes (or minced dried onion)
1 Tbsp dijon mustard
1 Tbsp lower sodium soy sauce
2 tsp ground ginger
1/2 tsp red chili flakes
4 chicken breasts (approx 4 oz each)
1/4 cup water
Optional: Corn starch to thicken the sauce if necessary

Stovetop Method:

• Preheat a skillet over medium-medium/high heat. 
• Cut chicken breasts into strips or leave whole. 
• Cook chicken until browned on the outside. 
• Meanwhile, in a seperate small bowl, mix together all the other ingredients (but not corn starch). 
• Whisk with a fork until blended. 
• Pour over the chicken in the pan, cover, and cook until chicken is no longer pink. 
• Time depends on if you’re doing whole chicken breasts or pieces.

Slow Cooker Method:

• Place everything except for chicken and cornstarch in slow cooker and whisk until blended. 
• Add in chicken breasts (I recommend leaving them whole and not cutting into pieces as its more likely to dry out since it cooks longer). 
• Place chicken on the sauce, and turn once to coat the chicken in the sauce. 
• Cover and cook on LOW for 4-5 hours or until the chicken is done.  
• If the sauce is too runny after, add 1 Tbsp cornstarch mixed with 2 Tbsp water.  
• Remove chicken, add cornstarch mixture and place slow cooker on high for 5-10 minutes until the sauce thickens.