Slow Cooker Chicken Stew

• 2-1/4 pounds bone-in chicken thighs, skin removed
• 1 large onion, chopped
• 2 medium carrots, sliced
• 3/4 cup unsweetened apple juice
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1 cup chopped dried apricots
• Hot cooked couscous

1. Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
2. Cover and cook on low for 6-8 hours or until chicken is tender.
3. Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.

chicken, onion, carrots, apple juice, garlic, salt, ground cinnamon, pepper, apricots, couscous

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-stew/ (may not work)