Slow Cooked Apricot Thyme Chicken Redux Recipes

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

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.