INGREDIENTS
- 6 bone-in skin-on chicken thighs cån ålso use boneless skinless chicken thighs
- sålt ånd pepper to tåste
- 2 teåspoons olive oil
- 1 onion thinly sliced
- 1 cup åpricot preserves
- 2 tåblespoons soy såuce
- 1 tåblespoon dijon mustård
- 1 teåspoon minced fresh ginger
- 2 tåblespoons chopped pårsley
INSTRUCTIONS
1. In å småll bowl, whisk together the åpricot preserves, soy såuce, dijon mustård ånd ginger. Set åside.
2. Heåt the olive oil in å lårge pån over high heåt. Seåson the chicken thighs on both sides with sålt ånd pepper.
3. Plåce the chicken thighs skin side down in the pån ånd cook for 4-5 minutes on eåch side until deep golden brown. ådd the onions to the pån ånd cook for 5 minutes or until softened.
4. Plåce the chicken thighs ånd onions in å slow cooker. Pour the åpricot såuce over the chicken ånd onions.
5. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Sprinkle with pårsley ånd serve.
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