I know, I know. This is a very simple version of a very complex dish if cooked traditionally. But this is what my mother served us up once every few weeks and this is how I cook it. Plus, it’s so easy to cook guys.
- 1kg of chicken legs/chicken thigh
- 1L Apricot Nectar
- 2 x 40g French Onion Soup mix
- 1 onion, roughly diced
- 1/4 cup Flour*
- 2 carrots, chopped (not needed, I just like to hide veges when I can)
And now for my favourite part. I never get tired of showing off Salvador. Chuck it all into the Slow Cooker on low for 6-8 hours.
** some recipes tell you to brown the onions and coat the chicken in flour before putting in the slow cooker. But PFFFT. Working mum here. Ain’t nobody got time for that.