In a crock pot, add chicken, cherries, onion, cherry preserves and tea bags. Cover and cook on Low 4 to 6 hours. Remove tea bags from slow cooker; move chicken thighs to a heated platter. Transfer cherry mixture to a small saucepan; over high heat, bring cherry mixture to a boil. Cook
until mixture is reduced by half. Serve with chicken.
Ingredients
-
2 1/2 pounds chicken thighs
-
1 cup frozen pitted cherries
-
1 cup frozen chopped onion
-
2 chai spice tea bags
-
1/2 cup cherry preserves
Copyright 1999-2026 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
