I’m leaving for a trip to Europe later today with K – we are traveling to Italy, Switzerland, and Germany. We booked the trip in early spring, and I can hardly believe it’s finally here! We will be celebrating K’s birthday and our first wedding anniversary and … lots of Tuscan wine. I have my running clothes packed and hope to squeeze in a few while we’re there. I’m taking a blog break for two weeks for this trip, but I’ll be back soon enough with a recap!

First, I have a few things to share including a new recipe. Last week, I stopped by the Chicago: City of Big Data Exhibition, presented by the Chicago Architecture Foundation. The exhibit can be viewed daily at the Chicago Architecture Foundation Atrium Gallery at 224 S. Michigan Avenue, and is free and open to the public.

The model depicts downtown Chicago, on a “1-50” scale. It has been available since 2009, and is updated annually. There are numerous fun facts surrounding it, focusing on urban data. I love the Chicago Architecture Foundation store which is adjacent to the exhibit. It’s a great place to pick up a unique gift.

Lastly for today, the new recipe – crockpot chicken with apricots. I don’t know about you, but I definitely don’t eat enough apricots! It’s a very healthy fruit, with vitamins A and C, fiber, and only ~17 calories per apricot. This recipe also creates a BBQ-like sauce, made with a mix of ketchup, apple cider vinegar, and pure maple syrup. I think this would also be delicious chilled and over a salad on a hot day.

Crockpot BBQ Apricot Chicken
1 and 1/4 pounds skinless, boneless chicken breasts
1/2 yellow onion, chopped
5 apricots, chopped
1/2 cup ketchup
1 T pure maple syrup
1 T apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

How to~
*Chop apricots and onion. Cut chicken breasts into pieces (1-2 inches in size). Add to crockpot.
*Add the rest of your ingredients – ketchup, maple syrup, apple cider vinegar, garlic powder, salt, and pepper.
*Cook on HIGH for two hours. Turn to LOW and cook for an additional 30-45 minutes.
*Shred the chicken with a fork {I left mine in small chunks}. Drain this with a slotted spoon before serving if it’s for a sandwich, otherwise leave it saucy and put it over rice instead.

Have a great Thursday!

{Adapted from Apricot Barbecue Chicken from The Healthy Maven; inspired by Salsa and Nectarine BBQ Pulled Pork from Make the Best of Everything}