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© Meredith Corporation. All rights reserved. Used with permission.
In an extra-large skillet, cook chicken, half at a time, in hot oil over medium-high heat until brown. (Add more oil, if necessary.) Drain off fat.
In a 3 1/2- or 4-quart slow cooker, combine carrots and onions. Top with chicken. Sprinkle chicken with salt and ground pepper. In a small bowl, combine broth, apricot spread, tapioca, mustard to taste and garam masala. Pour over mixture in cooker.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
In a medium bowl, stir together hot cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some of the cooking juices. If desired, garnish with lemon zest and cracked pepper.