From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea
- 2-3 pounds boneless, skinless chicken thighs
- 1 cup dried mixed fruit pieces
- 1/3 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 cup chicken broth or white wine
Use a 4-quart slow cooker. Place the chicken in the insert.
In a small mixing bowl, combine the dried fruit, honey, and vinegar. Add this to the cooker, and flip the chicken a few times using kitchen tongs to evenly disperse the sauce. Pour in the broth.
Cover and cook on Low for 6 to 7 hours or on High for about 4 hours.
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