Spicy Saffron Chicken-Crock Pot
- 2 medium yellow onions, sliced
- 2 large cans apricots, cut in half
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 canc tomato paste
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp paprika
- 1 tbsp ground ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp turmeric
- 1/2 tsp saffron threads
- 2 lbs chicken
- 2-28 oz can diced tomatoes
- 1/2 cup sliced almonds
To make the freezer bag meal, combine onions, apricots, honey, garlic, tomato paste, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper, saffron and chicken pieces in an extra-large freezer bag. Double bag if desired. Lay flat and freeze.
Thaw the night before you plan to cook.
Empty freezer bag contents into slow cooker and add diced tomatoes. Stir. Cook on low for 4 to 5 hours.
Discard bay leaves and cinnamon stick before serving.
Garnish with parsley and sliced almonds.
NOTES: If you are opting to skip the freezer bag meal and enjoy this the same day you assemble it, then just go ahead and add all the ingredients (except the garnishes of parsley and slivered almonds) to your slow cooker. Cook as directed above.