And you can even make it without any packets at all, if you are that way inclined! I add a tablespoon of Dijon mustard and some ras el hanout (middle eastern spice blend, you could use cumin or saffron) to mine and it kicks butt.
the recipe I use is this:
1/2 cup plain flour
1kg (8 pieces) skinless chicken thighs or breasts, trimmed (I use breast pieces, cut into thirds)
2 tablespoons olive oil
1 large brown onion, peeled, cut into thin wedges
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning blend
405ml can apricot nectar
1/2 cup Dried Apricots, chopped
1/3 cup flat-leaf parsley leaves, chopped
I just fry the onion and garlic, brown the chicken, then bung it all in the slow cooker (except the parsley, which goes on at the end.) You can also add a dollop of sour cream too which is nice.
Bookmarks