Cherry Chai Chicken (Crock Pot)

Ingredients

• 2 12 lbs chicken thighs (without skin )
• salt & freshly ground black pepper
• 1 cup frozen pitted cherries
• 1 cup frozen chopped onion
• 2 chai tea teabags
• 12 cup cherry preserves
• 12 cup port wine
• hot cooked egg noodles (optional)

Instructions

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