2 pounds of boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or a 1/2 teaspoon of regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

 

With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

Step 1
Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

Step 2
Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours.

Step 3
Serves 6.