Cherry Chai Chicken (Crock Pot)

• 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)

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.

chicken, salt, cherries, onion, chai tea, cherry preserves, port wine, egg noodles

Taken from www.food.com/recipe/cherry-chai-chicken-crock-pot-315308 (may not work)