A yummy chicken dish bursting with flavour, made easy in the slow cooker. Serve with white rice and a side of steamed Chinese greens or a green salad.
8 people made this
125ml white wine
1 small white onion, diced
2 tablespoons sugar
1 star anise
1 teaspoon ground cardamom
500g sliced chicken breast
825g tin apricot halves in juice, drained and juice reserved
1 tablespoon cornflour (optional)
Method Prep:10min › Cook:6hr › Ready in:6hr10min
Place white wine, onion, sugar, star anise and cardamom into a small saucepan and stir over medium heat until sugar is dissolved.
Pour mixture into slow cooker and add chicken and apricot halves. Pour in all but 125ml of the juice and mix. Reserve the extra juice for thickening later, if required.
Cook on high for 4 to 6 hours. If liked, sauce can be thickened with a tablespoon of cornflour mixed with held over juice; add to the slow cooker at the end of cooking and cook a further 5 minutes, till thickened.
Fresh apricots can be used but you will need a 425g tin of apricot nectar for moisture.