Crock Pot Chicken Lizzy

• 1 medium onion, finely chopped
• 30 ml sunflower oil
• 500 g boneless skinless chicken breasts
• 250 g ready-to-eat dried apricots, cut in half
• 250 ml organic vegetable stock
• 250 ml apple juice
• 2 12 ml ground cinnamon
• 75 g ground almonds
• 100 ml double cream

1. Gently fry finely chopped onion in sunflower oil until golden.
2. Add chicken breasts and brown lightly on both sides.
3. Transfer meat and onions to pre-heated crock pot.
4. Pour over stock and apple juice.
5. Stir in chopped dried apricots.
6. Stir in ground cinnamon.
7. Cover and cook on Auto 4-5 hours.
8. When meat is tender, remove chicken from crock pot and cut in chunks.
9. Stir ground almonds and cream into sauce.
10. Return chicken to crock pot and reheat before serving.

onion, sunflower oil, readyto, vegetable stock, apple juice, ground cinnamon, ground almonds, cream

Taken from www.food.com/recipe/crock-pot-chicken-lizzy-90471 (may not work)