Cherry Chai Chicken (Crock Pot)

“From Sandra Dee”
4hrs 15mins

Ingredients Nutrition


  1. Preheat broiler. Line a baking sheet with
  2. aluminum foil; set aside. Trim fat from chicken.
  3. Place chicken thighs, skin sides up, on prepared
  4. baking sheet.
  5. Sprinkle with salt and pepper. Broil 6 inches
  6. from heat for 10 minutes or until skin is golden
  7. and begins to crisp (this step may be omitted,
  8. but it produces a better-flavored dish).
  9. In a 4 to 5 quart slow cooker, layer cherries,
  10. onion, and tea bags. Add chicken. In a small
  11. bowl, stir together preserves and wine. Pour
  12. over chicken.
  13. Cover and cook on Low 4 to 6 hours. Remove
  14. chicken to a serving platter; cover with
  15. aluminum foil to keep warm.
  16. Remove tea bags from slow cooker; transfer
  17. cherry mixture to a small saucepan.
  18. Over high heat, bring cherry mixture to a boil.
  19. Cook until mixture is reduced by half, stirring
  20. occasionally.
  21. Serve chicken on top of noodles (optional).
  22. Spoon cherry mixture over chicken.

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