Ingredients
3/4 cup salsa1/3 cup apricot preserves1/4 cup orange juice2 boneless skinless chicken breast halves (5 ounces each)1 cup hot cooked rice
Preparation
In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture.
Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.
