Garlic Mushroom Thighs

*10 Ing. or Fewer *Gluten-Free
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 4 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
6 boneless, skinless chicken thighs
8–10 cloves garlic, peeled and very lightly crushed
1 Tbsp. olive oil
¾ lb. fresh mushrooms, any combination of varieties, cut into bite-sized pieces
⅓ cup balsamic vinegar
1¼ cups gluten-free chicken broth or stock
1–2 bay leaves
½ tsp. dried thyme or 4 sprigs fresh thyme
2 tsp. apricot preserves (low-sugar or no-sugar-added preferred)
Preparation Instructions:

  1. Add all ingredients to a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    Makes 6 servings
    Cooking Time: 4 hours Ideal slow-cooker size: 5-qt.
    Serving Suggestion: Serve over cooked spaghetti squash.
  4. Thaw bag completely for 24–48 hours or more.
  5. Grease interior of the slow cooker.
  6. Cover and cook on Low for 4 hours, or until an instant-read thermometer registers 160–165°F when stuck into the thighs.
  7. Serve meat topped with vegetables with sauce spooned over.
  8. Serve over cooked spaghetti squash, if desired.

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