Cherry Chai Chicken (Crock Pot)
Ingredients
- 2 12 lbs chicken thighs, (without skin )
- salt & freshly ground black pepper
- 1 cup pitted cherries, frozen
- 1 cup onion, chopped, frozen
- 2 chai tea teabags
- 12 cup cherry preserves
- 12 cup port wine
- hot cooked egg noodles, (optional)
Directions
Preheat broiler.Line a baking sheet with aluminum foil; set aside.
Trim fat from chicken.
Place chicken thighs, skin sides up, on prepared baking sheet.
Sprinkle with salt and pepper.
Broil 6 inches from heat for 10 minutes or until skin is golden and begins to crisp (this step may be omitted, but it produces a better-flavored dish).
In a 4 to 5 quart slow cooker, layer cherries, onion, and tea bags.
Add chicken.
In a small bowl, stir together preserves and wine.
Pour over chicken.
Cover and cook on Low 4 to 6 hours.
Remove chicken to a serving platter; cover with aluminum foil to keep warm.
Remove tea bags from slow cooker; transfer cherry mixture to a small saucepan.
Over high heat, bring cherry mixture to a boil.
Cook until mixture is reduced by half, stirring occasionally.
Serve chicken on top of noodles (optional).
Spoon cherry mixture over chicken.