Cherry Chai Chicken (Crock Pot)

Ingredients

• 2 1/2 lbs chicken thighs (without skin )
• salt & freshly ground black pepper
• 1 cup frozen pitted cherries
• 1 cup frozen chopped onion
• 2 chai tea teabags
• 1/2 cup cherry preserves
• 1/2 cup port wine
• hot cooked egg noodles (optional)

Directions

1. 1

   Preheat broiler. Line a baking sheet with

2. 2

   aluminum foil; set aside. Trim fat from chicken.

3. 3

   Place chicken thighs, skin sides up, on prepared

4. 4

   baking sheet.

5. 5

   Sprinkle with salt and pepper. Broil 6 inches

6. 6

   from heat for 10 minutes or until skin is golden

7. 7

   and begins to crisp (this step may be omitted,

8. 8

   but it produces a better-flavored dish).

9. 9

   In a 4 to 5 quart slow cooker, layer cherries,

10. 10

    onion, and tea bags. Add chicken. In a small

11. 11

    bowl, stir together preserves and wine. Pour

12. 12

    over chicken.

13. 13

    Cover and cook on Low 4 to 6 hours. Remove

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    chicken to a serving platter; cover with

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    aluminum foil to keep warm.

16. 16

    Remove tea bags from slow cooker; transfer

17. 17

    cherry mixture to a small saucepan.

18. 18

    Over high heat, bring cherry mixture to a boil.

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    Cook until mixture is reduced by half, stirring

20. 20

    occasionally.

21. 21

    Serve chicken on top of noodles (optional).

22. 22

    Spoon cherry mixture over chicken.