What’s for Dinner?

Tonight we are having Apricot-Orange Chicken over rice with salad and asparagus. The Apricot-Orange Chicken is yet another new recipe from my favorite cookbook The Busy Mom’s Slow Cooker Cook Book.

Here’s the recipe…now I don’t know if it tastes good, but if it tastes half as good as it smells, then I think it will be awesome!

1-1/2 lbs boneless, skinless chicken breasts
1tsp garlic powder
1/2 cup sugar-free apricot preserves
1/2 cup orange juice
1/4 cup dry red wine
2Tbs cornstarch
2Tbs brown sugar
2Tbs lemon juice

Spray the inside of your slow cooker with cooking spray. Place chicken breasts inside and sprinkle garlic powder over top. Combine the rest of the ingredients in a medium bowl and then pour over top of the chicken. Cook on low for 6-8 hours or high for 3-4 hours. Serve over rice.

I’ll update tonight on whether or not I thought it was good:)

ETA: This was very yummy! Even my son…my picky eater, liked it!!!

Tex-Mex Chicken

I think this has got to be the BEST chicken recipe I have ever made. D raved and raved about it. I wish I could take credit for it but all I did was dump the stuff in the crockpot. And yes, this is from my favorite cookbook, The Busy Mom’s Crockpot Cookbook.

1 15oz can black beans, rinsed and drained
2 11oz cans Mexicorn, drained
1 cup thick and chunky salsa
1-1/2lbs boneless, skinless chicken breasts
1 cup nonfat shredded cheddar cheese

Combine beans, mexicorn, and 1/2 cup salsa in crockpot and mix well. Top with chicken breasts and pour the remaining 1/2 cup of salsa over top. Cover and cook on low for 5-6 hrs or high for 2-1/2-3 hrs. Sprinkle cheese on top and cook for the remaining 10 mins or until melted.

**I did not use the cheese. I think it would be a lot better with it, but it tasted just fine without it. I also think that next time I may only use one can of corn instead of both of them.