Ingredients
1 tbsp. . vegetable oil
2 pkg. (1.5lb ea.) bone-in chicken thighs, skin removed
Sauce:
3/4 C. chili sauce
1/3 C. orange marmalade
1 tbsp. packed brown sugar
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. Worcestershire sauce
Directions
1) Spray 4 Qt. slow cooker with cooking spray. In 12 in. nonstick skillet, heat oil over medium high heat. Cook chicken in oil 8 to10 minutes, turning occasionally , until brown on both sides (cook a few pieces at a time if all don't fit in skillet).
2) Place chicken in slow cooker. Cover; cook on low heat setting, 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1 qt. saucepan , heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.
3) Drain excess liquid from slow cooker. Pour sauce over chicken ; cook 10 to 15 minutes longer.
Prep: 35 minutes
total: 7 hours 35 minutes
Serves: 4
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