Slow Cooker Apricot Honey Glazed Chicken Thighs

8 skinless chicken thighs

1 tsp paprika

1 tsp salt

1/2 tsp ground pepper

1 1/2 TBS fresh rosemary, chopped

1 1/2 tsp fresh thyme

1/2 cup apricot jam

2 TBS honey

2 TBS lemon juice

2 TBS barbecue sauce

1 TBS soy sauce

1 cup baby carrots

1 tsp cornstarch

1 TBS cold water

Wash and dry chicken. Combine paprika, salt, pepper, rosemary and thyme in a small bowl. Rub over chicken and let sit for 15 minutes in the slow cooker. Add carrots.

In a medium bowl combine jam, honey, lemon juice, barbecue sauce and soy sauce. Pour over the chicken and stir to coat. Cover and cook on low for 6-8 hours or high for 3-3 1/2 hours.

Pour the liquids in the slow cooker to a small saucepan and bring it to a boil for 2-3 minutes. Mix cornstarch and water in a jar, secure with lid and shake well to make a slurry. Pour slurry into liquids whisking continuously until glaze thickens.

Plate chicken and carrots. Pour glaze over chicken and carrots and gently toss.