Slow-Cooked Apricot-Thyme Chicken (Redux)

READY IN: 4hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the chicken thighs with salt and pepper.
  • In a pan, heat oil and butter and place chicken thighs in it. Saute until lightly browned.
  • Arrange chicken pieces in 3-4 quart slow cooker.
  • Use the sherry to deglaze the pan, stirring until the volume is reduced by half.
  • Mix remaining ingredients in the pan and pour over chicken. Stir to coat.
  • Cover crock pot and cook on low for until chicken is thoroughly cooked and tender. In my hamilton Beach, it's about 4 hours, but cooking times vary so much in slow cookers, it's best to check.
  • Optional: When the dish is almost ready, combine the cornstarch with 3 tablespoons liquid from the crock pot and mix until smooth. Add back to the crock pot; turn to high for 10-15 minutes until sauce is thickened.
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