When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada
Chicken with Sugar Pumpkins & Apricots Recipe photo by Taste of Home
Place pumpkin in a 5-qt. slow cooker coated with cooking spray.
In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker.
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.
Editor’s Note: If Sugar Baby pumpkins are unavailable, you may substitute one large (5- to 6-lb.) butternut squash, peeled and cut into 1-in. cubes. You should have 15-18 cups of cubed squash.
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