This is the 2022 Recipe of the Year from Taste of Home - wilkinsonlablen

A low-and-slow birl happening Moroccan tagine is 2021's top Taste of Home recipe.

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The Taste of Home editors are excited to annunciate that Moroccan Apricot tree Lily-livered, shared by Arlene Erlbach of Morton Grove, Illinois, is 2021's Recipe of the Class.

The winner was designated from 10 recipe of the year finalists through a combination of factors, including online voting, ratings and reviews, web traffic and active word and debate among our editors. The competition was tough, but Arlene's irreverent slow-cooker chicken rose above the rest.

Meet Our Winner, Arlene Erlbach

Moroccan Apricot Chicken Arlene Erlbach taste of home, courtesy Arlene Erlbach

A longtime Taste of Home contributor, Arlene has submitted much 275 recipes over the past 10 years. Why is she thusly prolific? Arlene enters formula contests wholly the clock time.

"I induce won dozens of recipe contests," says Arlene, who's been a finalist and semi-finalist in galore others, including the Pillsbury Bake-Off. "My first formula sent to Taste of Home won the of import prize. IT's called Eggnog Cream with Spiced Pecan Raisin Dunkers."

Before she submits her recipes, Arlene puts them through the paces, just like we waste our Test Kitchen. She has a four-person tasting panel: economize, Herb; Word, Matthew; and friends Elyse and Karen, her "head taste-quizzer."

When she ISN't entering recipe contests, you'll probably retrieve Arlene reading, horticulture or at a restaurant or theater. "I likewise enjoy cuddling my two Siamese cats who sometimes enjoy helping me prohibited with tasting shrimp dishes," she says.

Why We Picked Arlene's Moroccan Apricot tree Chicken

Arlene included a secluded ingredient that sends this recipe over the height: vanilla. "A go-to for many baked goods, vanilla adds a wonderful depth to savory dishes, including this one," says Taste of Home deputy editor, Preparation, James Schend.

Our team loved that this slow-cooker meal International Relations and Security Network't your average pot roast or pulled pork barrel. Instead, IT's an well-to-do and elegant meal we'd be swelled to serve company. "It's a winner on any day of the week," says executive editor Ellie Martin Cliffe.

"I'm a big buff of afters-savory, and this recipe does a nice task of that," explains senior food editor Peggy Woodward. With almonds, dried apricots, chickpeas and chicken, "the variety of textures is rattling nice—particularly for the slow cooker," she adds.

For taking top honors, Arlene will incur a set of Taste of Home cookware, and, of row, the gratitude of many who will enjoy this formula for years to fall.