Ingredients
5chicken thighs
½tspkosher salt
¼tspground black peppercoarse
1pktdry onion soup mix
1cupFrench dressing
1cupapricot preserves
1tbspthyme
1cupolive oil
⅔cupketchup
½cupsugar
½cupwhite vinegar
2tbsponionchopped
1tbsplemon juice
1tspdry mustard
1tsppaprika
1tspsalt
¼cupdried onion flakes
2tbspbeef bouillon granules
¼tsponion powder
¼tspparsley flakes
⅛tspcelery seed
⅛tsppaprika
⅛tsppepper
Preparation
Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down browning each side for 3 to 5 minutes before adding to the slow cooker skin side up.
In a bowl add the rest of the ingredients and whisk them together and pour half the sauce over the chicken, refrigerating the rest.
Cook on Low for 8 hours or on High for 4 hours then remove the chicken to a baking sheet.
Cover with remaining sauce and broil on high under your oven’s broiler for 1 to 2 minutes or until bubbly and caramelized.
Whisk together and cook all the ingredients.
In a medium-sized bowl, whisk all ingredients together.
