When I was pregnant, one evening my husband and I were at Chapters and this lovely lady was sampling a dish called Amazing Chicken and promoting her cookbook called The Big Cook. Well first off the amazing chicken was truly amazing and since I was pregnant and always hungry, she sold me on the book instantly. The book became my guide as I got closer to having the twins. The idea of the Big Cook is to prep a plentiful of meals in one day and to freeze them for later use. Before the girls came, this is exactly what we did and then we had over THIRTY! meals already prepared for when they came that could be easily defrosted and put in the slow cooker to cook for the day. The book is definitely worth purchasing, the recipes are simple and delicious and most of their recipes are gluten free with the exception of a few. You can make the meals on your own or get together with a group of friends and each makes multiples of a single meal and you do a meal exchange. This book has inspired a meal exchange within the Twins, Triplets and More Association of Calgary that I belong too, later in June we are having a BBQ Meal Exchange, so excited to have lots of freezer meals coming my way!
Programmable Crock-Pot Slow Cooker. My previous one left alot to be desired and still had the manual off/high/low switch. This new model is the creme de la creme and fits our needs perfectly. It is 6 quart slow cooker with side handles to easily move the slow cooker and my favorite part is the four time settings and that fact that it switches to keep warm after it is done its alloted cooking time. Now that I am also working a few evenings a week, the slow cooker is going to see more use so that I can prepare meals during the day for when my husband is flying solo with the kids for supper.
This Apricot Pineapple Slow Cooker Chicken was inspired by some ingredients I had on hand that needed to be used up in my fridge and a chicken I needed to have out of my freezer to make room for my upcoming freezer meals. Nothing is worse than having to throw away food you could have used, waste not want not is my philosophy. This chicken was very aromatic and fall off the bone. Hope you enjoy!
1 Whole Chicken
1 tbsp Chinese Five Spice Powder
2 cups Apricot Preserves
1 can Pineapple Chunks with Juice (or 1 cup Fresh Pineapple with 1/2 Cup Pineapple Juice)
1 tbsp Olive Oil
2 tsp Lemon Juice
1/4 cup Gluten Free Soy Sauce
1 tsp onion powder
1 cup Chicken Broth
1/4 cup Water
2 tbsp Brown Sugar
1. Wash chicken and part dry. Rub Chinese Five Spice Powder Over Chicken
2. Combine remaining ingredients in slow cooker.
3. Place whole chicken in slow cooker.
4. Cook on High for 4-6 hours or low for 6-8 hours.
5. Sauce is delicious served with quinoa, rice or potatoes.
We served ours with red quinoa and this made a great leftovers quinoa salad the following day. Combined the quinoa, cut up chicken, cut up pineapple, celery, cucumber, dried cranberries, walnuts, lemon juice and a bit of the left over sauce from the chicken. Cool the salad and serve.