YIELD: Makes 4 to 6 servings
3 lbs. (about 8 large)-
bone-in chicken thighs,
skin and fat removed, rinsed and patted dry
coarse salt and freshly ground black pepper
apple cider vinegar
crushed red pepper
extra virgin olive oil
thin lengthwise slices
Spray the insert of your slow cooker with non-stick cooking spray.
Lightly season both sides of the chicken thighs with salt and pepper. Place the pieces in the slow cooker. In a bowl stir the tomato sauce, honey, vinegar and red pepper until blended. Pour over the chicken.
Cover and cook the chicken on low until the chicken is cooked through, 3 to 4 hours, depending on your slow cooker. Lift the cooked chicken from the juices and place in an oven proof serving dish. Cover with foil and keep warm in a low oven. Reserve the juices. There will be 1 to 2 cups.
Meanwhile heat oil in a medium skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring occasionally, over low heat, until the onions are golden, about 15 minutes. Add the reserved juices and gently boil until reduced by about half. Spoon the onion mixture over the chicken and garnish with the parsley or oregano.
Recipe courtesy of Marie Simmons, cookbook author.