Cherry Chai Chicken (Crock Pot)

1. 1

   Preheat broiler.

2. 2

   Line a baking sheet with

3. 3

   aluminum foil; set aside.

4. 4

   Trim fat from chicken.

5. 5

   Place chicken thighs, skin sides up, on prepared

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   baking sheet.

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   Sprinkle with salt and pepper.

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   Broil 6 inches

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   from heat for 10 minutes or until skin is golden

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    and begins to crisp (this step may be omitted,

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    but it produces a better-flavored dish).

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    In a 4 to 5 quart slow cooker, layer cherries,

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    onion, and tea bags.

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    Add chicken.

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    In a small

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    bowl, stir together preserves and wine.

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    Pour

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    over chicken.

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    Cover and cook on Low 4 to 6 hours.

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    Remove

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    chicken to a serving platter; cover with

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    aluminum foil to keep warm.

23. 23

    Remove tea bags from slow cooker; transfer

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    cherry mixture to a small saucepan.

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    Over high heat, bring cherry mixture to a boil.

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    Cook until mixture is reduced by half, stirring

27. 27

    occasionally.

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    Serve chicken on top of noodles (optional).

29. 29

    Spoon cherry mixture over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.