Chicken With Sugar Pumpkins & Apricots

• 3 Sugar Baby pumpkins, peeled and cubed (5 to 6 cups each)
• 1 tablespoon canola oil
• 8 boneless skinless chicken thighs (4 ounces each)
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 3/4 cup dried Turkish apricots, diced
• 1/2 cup apricot nectar
• 1/3 cup apricot preserves
• 2 tablespoons lemon juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons minced fresh parsley
• Hot cooked rice, optional
• 1/2 cup pomegranate seeds, optional

1. Place pumpkin in a 5-qt. slow cooker coated with cooking spray.
2. In a
3. , heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onions and garlic 1-2 minutes; transfer to slow cooker.
4. Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.

sugar, canola oil, chicken, red onion, garlic, turkish, apricot nectar, apricot preserves, lemon juice, ground ginger, ground cinnamon, salt, pepper, fresh parsley, rice, pomegranate seeds

Taken from www.tasteofhome.com/recipes/chicken-with-sugar-pumpkins-apricots/ (may not work)