SLOW COOKER APRICOT HONEY GLAZED CHICKEN THIGHS~ From StoneGable's

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 TBS olive oi

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.  Brown chicken in a large skillet with olive oil.   Put chicken 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 off the liquids in the slow cooker to a small saucepan and bring it to a boil for 2-3 minutes. Mix the 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.

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