Ingredients:

  • 2 lbs (900 g) boneless, skinless chicken breasts
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • 1 tablespoon (15 mL) olive oil
  • 1 cup (240 mL) apricot preserves
  • ½ cup (120 mL) prepared mustard
  • ¼ cup (60 mL) apple cider vinegar
  • 1 tablespoon (15 g) horseradish sauce
  • ½ teaspoon (2 g) red pepper flakes (optional)

Instructions:

  1. Rinse and pat dry the chicken breasts. Season with salt and pepper. Heat olive oil in a skillet and sear the chicken for 2-3 minutes on each side until lightly browned (optional).
  2. In a mixing bowl, combine apricot preserves, mustard, apple cider vinegar, horseradish sauce, and red pepper flakes. Whisk until well combined.
  3. Place the chicken breasts in the crockpot. Pour the Jezebel sauce evenly over the chicken.
  4. Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken is cooked through.
  5. Remove chicken from the crockpot and serve drizzled with extra sauce.