SLOW-COOKED APRICOT-THYME CHICKEN (REDUX)
I acted on some of the comments of the brave souls in RSC#15 who tried this and changed the amount of onion soup from the original! Their input, I promise you, make it a better recipe. A blend of sweet and savory flavors transforms this inexpensive meat into an enticing meal that looks special even though it's made simple in a slow cooker. Use a low-sodium soup mix or ChefDee's Substitute for 1 Envelope Onion Soup Mix and sugar-free preserves for a healthier version.
Provided by East Wind Goddess
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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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