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Slow Cooker Apricot Chicken with Chive Blossoms

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Slow Cooker Apricot Chicken with Chive Blossoms



12 oz package of Valicenti Fresh Herb Pappardelle
1 1/2 c chicken stock
1/2 c teriyaki sauce
3 garlic cloves, minced
1/4 c apricot preserves
4 medium green onions, chopped (or a small bunch of chives)
2 tbsp cornstarch
8 skinless chicken thighs
Fresh chive blossoms to garnish


Stir in cornstarch, broth, teriyaki sauce, garlic, preserves, and green onions in a slowcooker. Add chicken and combine with broth mixture. Cook on low for 6-8 hours, or until the chicken is cooked through. A longer cooking time will also allow chicken to be even more tender.

Then, boil pappardelle as the package instructs, then strain and add back into the pot. Laddle a small amount of apricot sauce over pasta and toss until lightly coated.

Serve chicken atop pasta, and garnish with chive blossoms.

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