Ingredients
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12 chicken thighs (boneless, skinlesss)
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salt and pepper (to taste)
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1/2 tablespoon olive oil
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1/2 tablespoon butter
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1 tablespoon onion soup mix
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1/4 cup spicy brown mustard
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3/4 cup apricot preserves (or jam)
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1 cup dry sherry
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2 tablespoons apple cider vinegar
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1 teaspoon dried thyme leaves
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1/4 teaspoon salt
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2 tablespoons cornstarch
Instructions
- 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.