Shredded Chicken with Apricots and Dates

I saw this on Alana's blog and went with some of her suggested changes from the original recipe to make two batches for our community group.  It was DELICIOUS!  The flavors were subtle, but fantastic and the chickpeas made it a full-meal-deal in a bowl.  This one convinced me to make a "crowd pleaser" tab.  I doubled the recipe and used two crock pots to feed about 15 very satisfied friends!

1 1/2 pounds chicken meat
1 large yellow onion, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup dried apricots, coarsely chopped
1/2 cup dried pitted dates, coarsely chopped or 3/4 cups raisins
2 cans chickpeas, drained and rinsed
2 cups chicken broth
1/4 cup orange juice

Put the chicken into the bottom of a 4 to 6-quart slow cooker.

Add diced onion, and spices. Sprinkle on the apricots and dates. Dump in the chickpeas.  Pour the broth and orange juice evenly over the top. Cover and cook on low for 6-7 hours, or on high for 3-5. The chicken should be quite tender and shred easily with a fork.

Serve with quinoa or brown rice with the juices----the broth is delicious!


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