Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.

I love meals that are easy but taste amazing! Make this a complete dinner and serve with Broccoli, Rice or Potatoes.

Apricot Chicken Recipe

A friend made this for all of us last summer. I was a little unsure about it because of the apricot jam in it. But I loved it! It gives the perfect balance of flavor between the apricot jam and Russian salad dressing. Trust me on this flavor combination, it is the best. The sauce has a sweetness but a spicy savoriness to it from the dressing. They combine in the most magical way.

Apricot chicken makes my busy day become stress free. It is one less thing I have to worry about and my family is happy that they get dinner! I love slow cooker set it and forget it dinners. And a miracle happened, my extremely picky eater even ate it. This child does not like anything it seems and he had seconds. If he likes it, you are going to love it!

What You Need For Easy Apricot Chicken

With ingredients that are easy to have on hand, you can throw this together on a busy day and have a delicious dinner ready when you are.

• Apricot Preserves: You can use a low sugar apricot jam too, this creates that bit of sweet.
• Russian Dressing: Use your favorite brand, I used Wishbone brand.
• Dry Onion Soup Mix: This adds spices and the savory flavor. Make your own mix for incredible results.
• Chicken Thighs: Use bone in chicken thighs, boneless or even chicken breasts.
• Oil: Good quality high smoke vegetable oil such as canola.

How To Make Apricot Chicken in the Crockpot

The only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it, just to give the skin some texture and flavor.

1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden.
3. Crockpot:  Place the chicken in the bottom of the slow cooker and pour the mixture over the chicken.
4. Cook: Cook on low for 3-4 hours or till internal temperature reaches 165 degrees.

Tips and Variations For the Best Apricot Chicken

The wonderful thing about this chicken recipe is that it is forgiving and can be adjusted to your liking or needs. Slow cooking is just that way.

• Chicken:  Using bone in and skin on chicken thighs will give you the juiciest chicken. You can use chicken breasts or skinless boneless chicken thighs it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture. Chicken breasts are known for being more dry and over cooking, even in sauce, can cause it to be dry.
• Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It is an extra step that you do not have to do, but I highly recommend it. The chicken is just that much more divine.
• Preserves: If you do not have apricot jam or cannot find it, there are options. You can use pineapple, mango, orange  or peach instead. Also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
• Dressing: There are times when I cannot find Russian dressing. It isn’t very often but it happens. Substituting Catalina or French Dressing will give you the same results.
• Onion Soup Mix: Do not leave this out. It adds the flavor and savory you need in this dish. I also recommend making your own. It is super easy and simple and tastes way better than store bought!
• Extras: To add oomph to your dish try sautéing onions and adding them to the apricot chicken. For more zip throw in fresh grated ginger, a Tablespoon of soy sauce or Dijon mustard.
• Potatoes: For an all in one crock pot meal add baby Yukon or red potatoes with the chicken.
• Different Protein: This slow cooker apricot chicken recipe works really well with pork chops too!

Freezing and Storing Apricot Glazed Chicken

I love dishes that make great leftovers and this chicken recipe make amazing leftovers

• Store: If you do have leftovers place in a tightly sealed container and place in the fridge for 4-5 days. Warm up leftovers in the microwave or the stove top.
• Freeze: Let the chicken cool and place leftovers in a freezer safe bag. Tightly seal. Freeze for up to 3 months. Let it thaw overnight in the fridge. Reheat in the microwave or on the stove top.

More Slow Cooker Recipes to Try

Slow cooker or crockpot recipes are favorites that will never go out of style. Slow cooking infuses flavor into your meal and cooks it to tender juicy perfection. Sauces are rich and luscious, spices, herbs and ingredients create remarkable dishes, the whole family will love.

• Slow Cooker Mongolian Beef
• Amazing Slow Cooker Crack Chicken
• Slow Cooker Jambalaya 
• Mississippi Pork Roast in the Slow Cooker
• Slow Cooker Pasta e Fagioli Soup

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Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.

Course Dinner, Main Course

Cuisine American, Asian American

Keyword apricot chicken, chicken

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings 6 Servings

Calories 420kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cups apricot preserves
• 1 cup Russian dressing I used Wishbone brand
• 1 envelope dry onion soup mix
• 6 bone in chicken thighs can use breasts, and boneless thighs

Instructions

• Mix together the preserves, dressing and soup mix.
• Place chicken in bottom of slow cooker; pour mixture over chicken.
• Cook on Low and continue cooking for 3-4 hours.

Notes

Updated on March 30, 2021

Originally Posted on July 10, 2012

Nutrition

Calories: 420kcal | Carbohydrates: 42g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 821mg | Potassium: 930mg | Fiber: 1g | Sugar: 26g | Vitamin A: 189IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg

 

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Just like my Mongolian Beef, this tastes amazing and is easy. Serve it over a bowl of rice with Egg Rolls and Wontons for a dinner out, from home!

Easy Mongolian Chicken

Inspired by my Mongolian Beef, this Mongolian chicken has all the flavor and richness, but with chicken! I like to use chicken because it can be a lot cheaper than beef, it is better for the heart and taste and texture just work. My family loves this dish. It is a favorite since it has just enough sweet and savory that makes it so good! We usually do not have leftovers, which is bummer because they are just as good if not better than when we have it fresh.

The “Mongolian” flavor comes from Taiwan and does not have anything to do with Mongolia. But that does not stop this dish and others like it from being one of America’s favorite. You have to try Mongolian chicken noodles, Mongolian Beef and Broccoli and these that are cooked in the slow cooker with beef or chicken.

Ingredients for Chinese Chicken

Basic ingredients combine quickly to make a fabulous dinner that is divine.

• Chicken Breasts: Cut your chicken into bite sized pieces of equal proportions.
• Cornstarch: This coating adds texture to the chicken and helps thicken the sauce.
• Olive Oil: For cooking the chicken.
• Chicken Broth: The base of the sauce.
• Brown Sugar: You can either use light or dark brown sugar.
• Soy Sauce: Use low sodium soy sauce if you would like.
• Hoisin Sauce: Classic Asian sauce that adds a bit of sweet and salty.
• Sesame Oil: This is a great finishing oil that adds flavor.
• Cornstarch: Thickening agent that works without adding flavor.
• Sesame seeds and Green Onions: These are optional but add color and flavor.

How to Make Mongolian Chicken

Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor.

1. Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat.
2. Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden
3. Sauce: In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil and cornstarch. Pour over the Chicken and cook for 2-3 minutes until sauce starts to thicken.
4. Serve: Serve with sesame seeds and green onions.

Tips and Variations for the Best Mongolian Chicken

This is super simple to make and super delicious. Sure to be a family favorite.

• Chicken: Coating the chicken in cornstarch and then stir frying it crisps it up perfectly. You can use chicken breasts or chicken thighs.
• Vegetables: This is one of the best ways to vary the recipe. Although this is usually served by itself it is awesome with vegetables. Try broccoli, mushrooms, peppers, zucchini, carrots, water chestnuts or sugar snap peas.
• Spicy:  Add a bit more heat by adding siracha, red pepper flakes or fresh ginger.
• Serve: Serve over rice, brown rice, stir fry noodles, or even zoodles.

Storing Leftovers

Leftovers are a beautiful thing when it comes to Mongolian chicken. I like to make a double batch so I have enough for at least two meals.

• Leftovers: This is almost better the second day. Leftover will keep for up to 4 days and can be reheated in the microwave or on the stove top.
• Freezing: Once the Mongolian chicken has completely cooled, place it in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Microwave or reheat in a skillet or wok.

More Asian Recipes to Love

There is nothing better than making your own take out. It is awesome. You can make it to your liking adding or substituting ingredients. Make it spicier or more milder. And cooking your own is much healthier and cheaper. I have all the best recipes that are tried and true right here.

• Easiest Vegetable Stir Fry
• Better Than Takeout Chicken Fried Rice
• Slow Cooker General Tso Chicken
• Baked Firecracker Chicken
• Thai Sesame Peanut Sauce Noodles

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Course Dinner, Main Course

Cuisine Asian American

Keyword mongolian chicken

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 262kcal

Author Alyssa Rivers

Ingredients

• 1 pound chicken breasts cut into 1 inch pieces
• 1/4 cup cornstarch
• 2 Tablespoons olive oil
• 1/2 cup chicken broth
• 1 Tablespoon brown sugar
• 3 Tablespoons soy sauce
• 1 Tablespoon hoisen sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• sesame seeds and sliced green onions for garnish

Instructions

• In a ziplock bag add the chicken and cornstarch and shake to coat. In a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden.
• In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken. Serve with sesame seeds and green onions.

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1060mg | Potassium: 481mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

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Creamy Tuscan Garlic Shrimp

Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!

This delish dish comes together in about 30 minutes. Make a full meal and serve it with a Salad, Green Beans and Bread.

Creamy Garlic Shrimp

If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite! It comes from one of my top recipes,  the original Creamy Tuscan Garlic Chicken. The sauce is absolute perfection. Every single time I make it I am reminded of how good it is. This is a tried and true recipe that I use again and again!

The best part about this meal is that it is made in under 30 minutes and tastes like it came out of a five-star restaurant. The shrimp cook in just a matter of minutes and the creamy sauce on top is to die for. The addition of sun-dried tomatoes and spinach makes this sauce more unique and is perfect served over a heaping pile of pasta! This dish is absolutely fantastic. The creamy sauce in this recipe is going to blow your family away. You are going to love this meal just as much as we did!

What is Tuscan Style Food?

Tuscan food is based on the idea of poor cooking. This means simple meals that are inexpensive and could easily be made in large amounts. It is not elaborate or complicated and uses high quality ingredients and natural flavors. Lots of garlic and herbs and spinach and sun-dried tomatoes. This Creamy Tuscan Garlic Shrimp is just that.  Simple, fresh, full of flavor and can feed a lot. It is easy to double and feed any more as well. This sauce and type of cooking are so incredible, if you love this you are going to love these others. Creamy Tuscan Italian Sausage, Tuscan Garlic Scallops, Tuscan Pasta Salad, Stuffed Tuscan Garlic Chicken, and Insanely Good Creamy Tuscan Garlic Salmon. This is only the beginning, check my blog for more Tuscan inspired dishes.

What You Will Need For Tuscan Shrimp

You can use frozen or fresh shrimp and have an impeccable results. I like to buy them already peeled and deveined for faster prep.

• Shrimp: Use large shrimp that are peeled and deveined.
• Garlic: Minced garlic cloves.
• Olive Oil: Adds flavor and cooks the shrimp beautifully
• Heavy Cream: Totally worth the few extra calories. It provides a smooth rich sauce.
• Chicken Broth: Gives flavor and breaks up the heaviness of the cream.
• Garlic Powder: Helps provide that extra punch of garlic flavor.
• Italian Seasoning: The Best combination of seasonings. Make your own here, and keep it handy, it goes with everything.
• Parmesan Cheese: Freshly grated for flavor and a bit salty tang.
• Spinach: Adds color, texture and flavor.
• Sun-Dried Tomatoes: Use jarred sun-dried tomatoes that have been drained.

How To Make Creamy Tuscan Garlic Shrimp

This comes together in 30 minutes and then dinner is ready! Perfect for busy nights and lazy weekends.

1. Shrimp: In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
2. Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
3. Add: Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.
4. Combine: Add the shrimp back to the pan and serve over pasta if desired.

Pro Tips for The Best Creamy Tuscan Garlic Shrimp

Shrimp is easy to cook with and this sauce is to die for, so what are you waiting for, make this tonight!

• Shrimp: I like to use fresh shrimp as much as I can, it brings the best flavor. You can take the tails off before you cook them so that the tuscan shrimp is easier to eat. Remember to cook the shrimp just till it’s pink all over. You do not want to overcook it, it can become rubbery. Another reason I don’t like to use precooked shrimp. It can be easily overcooked. If you do use frozen, let it thaw in the fridge or use the quick thaw method that is printed on the back of the package.
• Heavy Cream: You really do not want to trade out the heavy cream for half and half in this dish. Half and half has added sugar for one. And it will create a thinner sauce that you will have to add a thickener too. Your creamy tuscan sauce will not be as creamy. Truly the heavy cream is the best way to go.
• Saute: If you want a richer flavor to your shrimp sauté the shrimp in butter instead of olive oil. Oh my!
• Spinach: I like to cut or break off the stems from the spinach so I don’t have any of the hard stem parts in my sauce. This is an extra step that you do not have to do. Just a personal preference.
• Sun Dried Tomatoes: Use the jarred sun dried tomatoes , drain them but do not rinse them.
• Serve: This incredible on its own but we love it served over a bowl of freshly cooked noodles.

Storing Leftover Tuscan Shrimp

This Garlic shrimp dish is best fresh, but leftovers are just as good. They will keep in the fridge for up to 4 days in a tightly covered container. Warm up slowly on the stove. Microwaving can make the shrimp rubbery if it is overheated. I do not recommend freezing this as the cream sauce will not reheat well.

More Delicious Shrimp Pasta Recipes

Shrimp is super easy to cook and cooks up fast, making it a great option when you need dinner quick. It pairs super nicely with all sorts of different spices and flavors making it very versatile. Shrimp has a mild flavor that does not over power or taste fishy. It can be a bit tricky to cook in the fact you do not want to over cook it and make it rubbery. But try these tried and true recipes and you will have success every single time!

• Creamy Parmesan Garlic Shrimp Pasta 
• Lemon Garlic Shrimp Pasta 
• Shrimp Scampi
• Perfect 10 Minute Air Fryer Shrimp
• Sweet and Sour Shrimp
• Homemade Sticky Honey Garlic Butter Shrimp

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Creamy Tuscan Garlic Shrimp

Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword creamy garlic tuscan shrimp, tuscan garlic shrimp

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 532kcal

Author Alyssa Rivers

Ingredients

• 1½ pounds large shrimp peeled and deveined
• 3 garlic cloves minced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ cup parmesan cheese
• 1 cup spinach chopped
• ½ cup sun-dried tomatoes

Instructions

• In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
  
• Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  
• Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  
• Add the shrimp back to the pan and serve over pasta if desired.
  

Video

Notes

Updated on March 28, 2021

Originally Posted on March 18, 2018

Nutrition

Calories: 532kcal | Carbohydrates: 12g | Protein: 43g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 519mg | Sodium: 1693mg | Potassium: 747mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 17.6mg | Calcium: 468mg | Iron: 5.4mg

 

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Air Fryer Whole Chicken

Air Fryer Whole Chicken is going to change the way you do chicken! Super easy, it comes out perfectly tender, juicy and full of flavor!

Air frying is an easy way to get dinner done, and done right! Serve with Potatoes, Salad, and some Rolls for a winner, winner, chicken dinner!

 

The Best Air Fryer Whole Chicken

Everyone loves those succulent rotisserie chickens you can buy at the grocery store. You pick one up and you can do so many things with it. Well, I have the perfect recipe that completely puts those rotisserie chickens to shame. Air frying a whole chicken, is super easy and it gives you this incredible crispy full of flavor outside. And tender, juicy, flavorful inside. I used to be intimidated by cooking a whole chicken, but it is so easy and the air fryer guarantees delish results every time.

Air frying whole chicken is also cheaper than buying one and you can have it on your time. I also love the fact that I can customize the spices if needed to. My whole family loves this chicken and I can use it so many different ways. Use the chicken all by itself or use it to make soups, casseroles, wraps, and more. You have to try this air fryer chicken recipe today!

What You Need For Air Frying

With just a few ingredients, you can have a rotisserie style chicken in no time. Change up the seasonings to your likings.

• Whole chicken:  4-5 pounds and with the giblets removed.
• Olive Oil: For coating the chicken to help it fry and the seasoning to stick.
• Italian Seasoning: A wonderful combination of spices that will are delicious on chicken. You can make your own here.
• Garlic Powder: Garlic and chicken are a good match, they will taste incredible.
• Paprika: Adds color and flavor to the chicken.
• Salt and Pepper: Add to taste.

How To Air Fry A Whole Chicken

You are going to love how hands off this chicken is. Just flip it once and you end up with impeccable juicy chicken every time.

1. Prep the Chicken: Rub the chicken with the oil.
2. Seasoning:  In a small bowl combine Italian seasoning, garlic powder, paprika and salt and pepper. Rub all over the chicken
3. Air Fry: Place the chicken breast side down in the air fryer. Cook at 360 degrees for 30 min.
4. Flip: Turn the chicken and cook for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees.

Tips For Tender and Juicy Whole Chicken

Truly air frying a whole chicken could not be any easier. And with just a few tips you can have the best chicken ready in about an hour.

• Pat It Dry: After you remove the giblets from the inside, pat the chicken dry. This will help the oil and seasonings stick to the chicken. It will also crisp the skin up better because if there is extra moisture on the skin it will just steam.
• Season: When you season the chicken, do it generously and completely. You want to cover the bird well so it will taste amazing all over.
• Internal Temperature: This is super important, you want to cook the chicken till it 165 degrees inside. Insert the meat thermometer into the thigh area of the chicken and away from the bone. The temperature will continue to rise 1-3 degrees after the chicken is removed.
• Start with Breasts down: You will want to place your chicken breast side down at first. This will help the juices keep the white, drier part of the chicken juicier as it cooks. Starting with the breasts up will result in a drier bird.
• Flip: But you do want to flip the chicken halfway through to make sure the skin gets crispy all over. Trust me you don’t want to miss that step.
• Let it Rest: Once the chicken is done, you can either leave it in the basket and cover or remove and place on a cutting board and tent the chicken with foil. Let the chicken rest 10-15 minutes to allow the juices to reabsorb in to the meat before cutting.

Variations of Seasonings

With this recipe being so easy, it also amazingly customizable and you can use the chicken in so many ways. Depending on what you want to use it for, your spices and seasonings can be changed up.

• Mexican: If you are using it in Mexican dishes, use cumin, chili powder, garlic, smoked paprika and even a taco or fajita seasoning blend.
• Italian: For a more Italian flavor, keep the Italian seasoning, and add some extra oregano and basil
• Dry Rub: Use ranch or Italian dry dressing as a rub with the olive oil or this French onion soup mix would be incredible.
• Mix it Up! Other ideas include lemon pepper, Asian 5 spice, or any other flavoring you think will be good.

How to Serve Air Fryer Chicken

Possibilities are almost endless, besides being delicious on its own, this chicken taste scrumptious in so many things.

• • Soups: This chicken is so nice to add to soups to make your recipes go faster. Think Chicken Noodle, Chicken Taco Soup, and White Chili.
  • Sandwiches:  Chicken from the air fryer will make amazing sandwiches. Add it to Basil Pesto, Chicken Caesar Wraps or this Avocado Chicken Salad recipe.
  • Other: For everything else in between, it will work too. Think tacos, enchiladas, burrito bowls, pastas, salads and casseroles.  Try it in Chicken Spaghetti Bake, Cheesy Chicken Bacon and Broccoli Ranch Pasta, and Queso Chicken Skillet.

More Chicken Dinners to Love

Chicken for dinner is one of the best things you can have. It is easy to cook, super versatile and good for you too. Lower in fat and calories it is a favorite protein among everyone. I always have chicken in the freezer and I usually don’t go home from the store without buying some. Because it is so fast to cook, it is awesome for those busy nights and you can dress it up so easily to make it super fancy if you need to. BBQ, baked, fried, it does not matter how you cook it, I have a recipe for you.

• Best Crispy Fried Chicken Ever
• Slow Cooker Crack Chicken
• Grilled Honey Buffalo Chicken Wings
• Easy Chicken Lombardy
• Creamy Cajun Chicken Meatballs

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Air Fryer Whole Chicken

Air Fryer Whole Chicken is going to change the way you do chicken! Super easy, it comes out perfectly tender, juicy and full of flavor!

Course Dinner, Main Course

Cuisine American

Keyword air fryer chicken, air fryer whole chicken

Servings 8 People

Calories 327kcal

Author Alyssa Rivers

Ingredients

• 1 (4-5) pound whole chicken giblets removed
• 2 Tablespoons olive oil
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper

Instructions

• Rub the chicken with the oil. In a small bowl combine italian seasoning, garlic powder, paprika and salt and pepper. Rub all over the chicken.
  
• Place the chicken breast side down in the air fryer. Cook at 360 degrees for 30 minutes.
  
• Flip the chicken and cook for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees.
  

Nutrition

Calories: 327kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 96mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

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