Slow-Cooked Apricot-Thyme Chicken (Redux)

• 12 chicken thighs (boneless, skinlesss)
• salt and pepper (to taste)
• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 1 tablespoon onion soup mix
• 1/4 cup spicy brown mustard
• 3/4 cup apricot preserves (or jam)
• 1 cup dry sherry
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 2 tablespoons cornstarch (optional)

1. Season the chicken thighs with salt and pepper.
2. In a pan, heat oil and butter and place chicken thighs in it. Saute until lightly browned.
3. Arrange chicken pieces in 3-4 quart slow cooker.
4. Use the sherry to deglaze the pan, stirring until the volume is reduced by half.
5. Mix remaining ingredients in the pan and pour over chicken. Stir to coat.
6. Cover crock pot and cook on low for until chicken is thoroughly cooked and tender. In my hamilton Beach, it's about 4 hours, but cooking times vary so much in slow cookers, it's best to check.
7. Optional: When the dish is almost ready, combine the cornstarch with 3 tablespoons liquid from the crock pot and mix until smooth. Add back to the crock pot; turn to high for 10-15 minutes until sauce is thickened.

chicken, salt, olive oil, butter, onion soup mix, brown mustard, apricot preserves, sherry, apple cider vinegar, thyme, salt, cornstarch

Taken from www.food.com/recipe/slow-cooked-apricot-thyme-chicken-redux-413692 (may not work)